Vanilla Pudding Snickerdoodles 

Lately I have been obsessed with instant vanilla pudding and adding it to baked goods and seeing – and tasting – the results. These “Vanilla Pudding Snickerdoodles” are quickly becoming a favorite around here and I highly recommend you try them!

Vanilla Pudding Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1/3 cup vanilla instant pudding mix
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour

Start by preheating your oven to 350 degrees F. Line two large baking sheets with parchment paper. 

In a large bowl combine the softened unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture. 

Stir in the vanilla instant pudding mix. 

Stir in the large eggs. 

Beat in the pure vanilla extract, baking soda and salt. Gently fold in the white all-purpose flour. 

Combine 1/4 cup white granulated sugar with 2 teaspoons ground cinnamon in a small bowl. 

Roll tablespoon size balls of dough into the cinnamon-sugar mixture and place on prepared baking sheets. 

Bake, one sheet at a time, in preheated oven for 13 minutes. 

Remove and allow to cool. 

Enjoy!

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Milk and Cookies Snickerdoodles

This recipe is adapted from the cookbook “Milk and Cookies” By: Tina Casaceli. It is easily one of my favorite cookie cookbooks – if you do not already have it – GET IT – and her recipe for Snickerdoodles is quickly becoming one of my very favorites. 

Milk and Cookies Snickerdoodles

1 stick unsalted butter, softened
1/2 cup solid vegetable shortening
1 1/2 cups white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups white all-purpose flour

Start by combinding the softened unsalted butter and solid vegetable shortening. Beat until light in color and fluffy in texture.

Beat in the white granulated sugar.

Beat in the two large eggs, one at a time until combined.

Add in the pure vanilla extract, cream of tartar, baking soda and salt. Stir everything together to combine.

Gently fold in the white all-purpose flour.

Cover the bowl with a lid or plastic wrap and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Combine 1/4 cup white granulated sugar with 1/2 tablespoon ground cinnamon.

Roll tablespoon size dough balls into the combined cinnamon and sugar mixture before placing onto prepared baking sheets.

Bake one sheet at a time for 12 minutes.

Remove and allow to cool slightly.

Enjoy!

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Sand Dollar Snickerdoodles

I have a recipe for “Soft and Chewy Snickerdoodles” so I wanted to develop a recipe for those who loved the Snickerdoodle flavor of cinnamon-sugar but wanted a cookie that was crumbly and sandy in texture instead of soft and chewy. This recipe is a home run! It is easy – flavorful and hits the crumbly and sandy texture so well that I named them my “Sand Dollar Snickerdoodles”. These are fabulous!

Sand Dollar Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
1 1/2 cups white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups + 3 tablespoons white all-purpose flour
Cinnamon and Sugar for rolling (below)

Start by preheating your oven to 350 degrees F.

In a large bowl combine the soft unsalted butter and white granulated sugar until light in color and fluffy in texture.

Beat in the large egg.

Beat in the pure vanilla extract, baking soda, baking powder and salt.

Finally fold in the white all-purpose flour.

Roll tablespoon sized balls into a mixture of 1/2 cup white granuated sugar and 3 tablespoons ground cinnamon. Place on prepared baking sheets.

Lightly press down on each ball.

Place in preheated oven for exactly 18 minutes. Remove and allow to cool at room temperature before serving.

Enjoy!

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Chew This – Chocolate Snickerdoodles

Happy “Chew This!” Sunday! As many of you already know, I write a twice monthly column that appears in “The Courier-Times” on the 1st and 3rd Sundays of every month. I LOVE it and it is such a great opportunity for me to share my love of food, recipes, family and memories with all of you! If you live in the Henry County, Indiana area – pick up a copy! If you do not – you can subscribe online! Visit http://thecouriertimes.com for more information or email me at blaisethebaker@gmail.com and I would be happy to help you set up an account! 

Today’s column is all about taking a classic cookie and giving it a “twist”! My “Chocolate Snickerdoodles” were born out of an idea I had to add chocolate to your traditional Snickerdoodle cookie recipe. After many trials and errors I found the perfect combination of chocolate, texture and familiar “Snickerdoodle” flavor. My taste testers and I found these to be incredible! 

Also in today’s column, my “Ask and Answer” feature answers your questions on the “perfect pie crust”! I have some tips and tricks that you will need to read and follow for that “foolproof” pastry! 


Chocolate Snickerdoodles

http://www.thecouriertimes.com/neighbors/neighbors_features/article_6305cea3-73f8-55ac-b326-214679c89d1b.html

Enjoy!

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Snickerdoodle Blondies 

I love Snickerdoodle cookies and these blondies may be even better than the cookies! These are buttery, chewy, full of flavor and full of cinnamon burst! Highly recommend you make these for the upcoming “Cookie Swap” parties for something different, new and delicious! 

Snickerdoodle Blondies

For the Blondies…
2 sticks (8 oz.) unsalted butter, soft
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups white all-purpose flour

For the cinnamon-sugar mixture…
1/2 cup white granulated sugar
2 tablespoons ground cinnamon

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray with flour.

In a large bowl combine the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture.

Beat in the 2 large eggs before adding in the pure vanilla extract, baking powder, baking soda and salt.

Gently fold in the white all-purpose flour, being careful not to overmix.

Spread the dough, evenly, into the prepared baking pan.

Evenly spread the cinnamon-sugar mixture over the top of the dough and place into the preheated oven for 31 minutes.

Remove and allow to cool slightly.

Enjoy!

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Cookie Icing 

Not very long ago, I had an idea to frost my soft and chewy snickerdoodle cookies. Why? Well, why not? I am actually going to experiment with frosting my chocolate chip cookies also. And can you imagine a peanut butter cookie with a soft and whipped chocolate frosting? Frosting or icing – whatever you call this – call it delicious. And for the record – I usually say “frosting”, but to me, this time, I feel this is more of an “icing”. Just saying…

Cookie Icing

2 cups powdered sugar
1/4 cup solid vegetable shortening
2 1/2 tablespoons whole white milk
1 teaspoon pure vanilla extract

Start by combining the powdered sugar and solid vegetable shortening with a fork. Be sure the shortening is incorporated with the sugar. The final result will look like little pebbles and very sandy.

Next, add in the white whole milk and pure vanilla extract. Beat this until smooth and creamy. Spread on cooled cookies and store them in an airtight container.

Enjoy!

For my “Soft and Chewy Snickerdoodle” recipe, please click here – https://blaisethebaker.com/2014/10/05/chew-this-snickerdoodles/

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Chew This – Snickerdoodles

Today is the official publication of my FOURTH “CHEW THIS!” column in “The Courier-Times”! This recipe is PERFECT for the Fall and delicious with a cup of warm apple cider…

Make sure and pick up a copy TODAY and let me know what you think! I have tried this recipe and developed it over and over and this recipe is perfect for those of us who love our cookies to be chewy and yet soft at the same time. The smell of cinnamon and sugar fill the house when these are in the oven… a wonderful fragrance for the Fall and cooler weather.

Snickerdoodle Column Blog

Soft and Chewy Snickerdoodle Cookies

http://www.thecouriertimes.com/neighbors/article_0943693a-3f86-11e4-ade7-832963e5e74b.html

Blaise

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