Saturday, October 5, 2013

Snickerdoodle Cookies

These are great cookies.  The recipe is from "Two Peas and their Pod".  It is a cross between a shortbread cookie and a sugar cookie, but it has lots of cinnamon flavor, the cinnamon chips are the trick.
  • 2 ¼ C. all-purpose flour
  • 1 t. baking soda
  • 2 t. cream of tartar
  • ½ t. salt
  • 1 C. (2 sticks) butter, softened
  • ¼ C. granulated sugar
  • ¾ C. packed brown sugar
  • 1 (3.4 oz.) box of instant vanilla pudding
  • 1 t. vanilla extract
  • 2 eggs
  • 2 C. (12 oz. bag) Cinnamon chips
  • ¼ C. sugar/½ t. cinnamon, mixed together for rolling
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine the sifted flour, baking soda, cream of tartar, and salt.
  3. In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla with a hand mixer.
  4. Add the vanilla pudding and then add the eggs, one at a time and continue to beat.
  5. Add the flour mixture about ½ C. at a time.
  6. Stir in the cinnamon chips.
  7. Scoop the cookie dough and roll into balls.  Roll the balls in the cinnamon sugar and then place on a cookie sheet.
  8. Bake for 10 minutes or until lightly golden brown.
  9. Remove the cookies from the cookie sheet and allow to cool on a baking rack for 2 minutes before serving.
Tips and Tricks:
  • Cinnamon chips are fairly new, but the brand I used is made by Hershey's.  You can find them by the chocolate chips.
  • I use a 1 ½ inch scoop to make a 3 inch cookie.
  • I use parchment paper on my cookie sheets.