Recipe: Snickerdoodles

Snickerdoodles are my favorite cookie, hands down. (Well, besides these Funfetti Cookies...) and it's been bothering me that the photos in my original recipe post were so...bad. Even though I've only had this blog for 2 years, I've learned a ton about photography, photo composition, and what works best for me. And those photos weren't cutting it anymore. So I've updated the photos, but the recipe remains the same. 

Snickerdoodle Cookies

Yields about 36 large cookies or tons of smaller ones

  • 1 1/2 sticks softened butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 3 tablespoons cinnamon

Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add in the eggs one at a time.

In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Add dry ingredients to the wet ingredients until combined. Chill the dough in the mixing bowl for 5-10 minutes in the refrigerator. Mix together the 3 tablespoons of both sugar and cinnamon in a small dish. Remove the dough from chilling and begin rolling into balls, then coating them in cinnamon sugar.

For smaller and softer cookies, roll 1-inch balls and place 1 inch apart on a cookie sheet lined with parchment paper. Bake 10 minutes or until slightly golden brown around the bottom edges. For larger and crispier cookies, roll 2-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Bake 15-18 minutes or until slightly golden brown. Cool cookies on a cooling rack, but I think they're served best still slightly warm.

Store cookies in an airtight container or plastic bag. My goal is to try not to eat all of them in 2 days.

Apple Pie Crescents Recipe

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If I had to pick one type of dessert to eat for the rest of my life, it would be pie. I'm not really a big cake fan, and cookies are okay, but pie is pretty much perfection to me. Especially if it's pumpkin, or coconut custard, or apple. Like everything else in my life, I'm very particular about my favorite pies.

These little crescents are a perfect treat for those of us who can't to control themselves around pie. They're everything you want in a piece of apple pie: buttery crust, sweet appley filling, hint of cinnamon. The best thing is this recipe can be as easy or as homemade as you want. I used jazzed-up canned pie filling and refrigerated pie crust, but you could just as easily swap out your favorite crust or filling recipe to control the flavors.

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Apple Pie Crescents

Makes 24 crescents

  • 1 can of apple pie filling
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 box of refrigerated pie crust (2 crusts)
  • 1 egg
  • extra cinnamon and sugar for topping

Preheat oven to 425 degrees.

Open your pie crust and mix in cinnamon, nutmeg, and salt. In a large saucepan, add the apples and caramelize for 5-10 minutes. Add into the bowl of a food processor and pulse until the apples are broken down, but still have a few chunks. Set aside.

Unroll your pie crust and cut into fourths. Cut each fourth into three pieces. Take one slice and begin stretching out the widest side so it is about a half inch wider on both sides. Spoon a tablespoon of filling on the widest end and roll the crust down to the narrowest point. Once rolled up, turn the ends towards each other to create a crescent shape.

Place crescents on a parchment- or Silpat-lined baking sheet and brush lightly with an egg wash. Top with cinnamon and sugar and bake for 7-10 minutes. Once the edges begin to brown, remove from oven and let cool on a cooling rack. Enjoy.

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Like little apple pie two-bite cookies! Great with a cup of tea as an after-dinner snack.

Soft, Funfetti Sugar Cookies

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Sometimes, I think up recipes because I'm hungry and can't stop thinking about what I would love at that moment. This was one of those recipes. I was just sitting at work on a slow day thinking about sweets and this idea came over me and I went home and made them. These are a cookie game-changer.

Now, I should say that I'm not usually a huge sugar cookie kind of gal. I'll take a snickerdoodle or maybe even chocolate chip over a standard sugar cookie any day. But these aren't your standard, run-of-the-mill, cookie cutter sugar cookies. They are soft and creamy and even border on doughy, in the best way possible. After searching around online and in some baking books, this recipe is a pretty standard one for soft sugar cookies. And since sprinkles make everything better, I decided to spice of the standard to make funfetti cookies!

Here we go...

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Soft, Funfetti Sugar Cookies

Yields about 40+ cookies, depending on size

  • 10 tbsp unsalted butter, room temperature
  • 2/3c vegetable shortening
  • 1 1/2c sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 2 tsp baking powder
  • 1tsp salt
  • 3 1/3 flour
  • 3 tbsp rainbow sprinkles or nonpareils

Preheat oven to 350 degrees.

Cream butter and shortening with an electric mixer. Add sugar and mix until light and fluffy. Add eggs one at a time and vanilla.

In a separate bowl, sift flour, salt, and baking powder. With your mixer on low, add dry ingredients to the butter/egg mixer. Using a spatula, fold in sprinkles.

Drop rounded tbsps of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Bake 8-10 minutes or until bottoms just begin to brown. 

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The trick is to not over bake them, or you won't get that super soft texture. I baked mine 9 minutes and they were just slightly brown on the bottom.

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Thinkg about the possibilities! You could use a basic buttercream to make these little guys into cookie sammies, or maybe even dip half of them in chocolate for the chocolate lover in your life. It's a challenge to not eat all of them. After eating half the batch, I then took mine to a party only to get them out of our house. 

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Need more funfetti options? Try these homemade Funfetti Cupcakes too!

Yum!

Recipe Card: Snickerdoodles

Snickerdoodles have to be my favorite cookie. As much as I like a freshly baked oatmeal or chocolate chip cookie, I always get tired of them and move on. This is not the case with snickerdoodles. I could eat tons and tons of these, and when I made this recipe, I basically did. Don't tell. Here's the recipe.

This recipe is from adapted from here.

Soft Snickerdoodle Cookies

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon


1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix some sugar and cinnamon in a small bowl. Or use already mixed cinnamon sugar.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.

Now this recipe has it yields 24 cookies. I had tons! Much more than 24 so if you are worried about eating the whole batch, be prepared!

So good... I dare you not to make these.