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’s 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.



Flavored Sugars 

My Great Grandma Flora collected these large blue Ball Jars. In a few of them I have my “flavored sugars”. This jar contains my “vanilla sugar”. Make your own my saving all of your used up vanilla beans and placing them in a sealed jar. They last forever! Use cardamom pods for cardamom sugar – cinnamon sticks for cinnamon sugar. Delicious sprinkled in tea – coffee – or used in baked goods. 

Love this!


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.



Elephant Ear Cookies

I love elephant ears at the State Fair and these are the perfect thing to whip up when you’re craving an elephant ear, but want to enjoy it from the comforts of home. Use your favorite pie crust recipe – from scratch of course – and simply follow my instructions! These are fabulous!

Elephant Ear Cookies

Your favorite double pie crust, prepared
1 cup white granulated sugar
2 tablespoons ground cinnamon
1/2 stick (2 oz.) unsalted butter, melted

Start by preheating your oven to 375 degrees F. Roll the dough until about 1/4-inch thick on lightly floured parchment paper. Dust off any excess flour before placing onto a large baking sheet. Do this twice.

In a medium bowl, mix together the white granulated sugar and ground cinnamon.

With a pastry brush, brush on the melted butter evenly across the pie crust.

Sprinkle evenly the cinnamon-sugar mixture across both buttered pie crusts.

Place – one at a time – into the preheated oven for 22 minutes.

Once baked, remove from the oven and allow to cool until room temperature.

When cooled, break up into pieces using a knife and fork.



Cookbook Corner – Food52 Baking

I have been flipping over this book for awhile and I am absolutely loving it! The recipes, the photographs, everything about it is delicious and memorable…

Food52 Baking Cookbook Corner Blaise Doubman

“Food52 Baking” By: The Editors of Food52

I love “Food52”, and if you’ve never heard of them, I highly recommend after reading my review, you Google them and subscribe to their newsletters. They are fabulous! Their recipes!? Genius…

This book is filled with recipes that I’m sure I will use over and over again. Updates on classic recipes, new takes on modern favorites and so much more!

The book is divided into 7 main categories – each more delicious and flavorful than the last. Let me break it down and give some recipe examples so you’ll know just how scrumptious this book is…

Breakfast Goods –
“Featherweight Blueberry Scones” (page 2), “Baked Cardamom French Toast with Syrupy Meyer Lemons” (page 5), “Bestest Banana Bread” (page 15 and perhaps my FAVORITE banana bread recipe ever!) and “Overnight Orange Refrigerator Rolls” (page 19).

Cookies & Bars –
“Cream Cheese Cookies” (page 25), “Cardamom Currant Snickerdoodles” (page 29), “Brown Sugar Shortbread” (page 37), “Balsamic Macaroons with Chocolate Chips” (page 38) and “Magic Espresso Brownies” (page 46).

Fruit Desserts –
“Nectarine Slump” (page 52), “Almond Butter and Oatmeal Crisp” (page 56), “Summer Fruit Galette” (page 61), Peach Tart” (page 64) and “Peach and Blueberry Cobbler” (page 67 and SO good!).

Custardy Cakes & Puddings –
“Raspberry Clafoutis” (page 72), “Lemon Sponge Cups” (page 79), “Sour Cream Cheesecake with Chocolate Cookie Crust” (page 80) and “Coconut Tres Leches Cake” (page 83).

Everyday Cakes –
“Easy-As-Pie Apple Cake” (cake 88), “Cold-Oven Pound Cake” (page 91), “Spiced Parsnip Cake” (page 95) and “Tomato Soup Spice Cake with Cream Cheese Frosting” (page 99).

Special Occasion Cakes –
“Brown Butter Cupcake Brownies” (page 102), “Tender Yellow Cake with Bittersweet Chocolate Frosting” (page 107), “Cherry Almond Crumb Cake” (page 111), “Skillet Spice Cake with Gooey Caramel Bottom” (page 116 and THE FIRST recipe you need to try – amazing!) and “Pumpkin Pie Crumble” (page 124).

Savory Baked Goods –
“Heavenly Molasses Oatmeal Rolls” (page 129), “Fifteen-Minute Olive Oil and Sesame Seed Crackers” (page 133), “Basil Onion Cornbread” (page 137) and “No-Knead Thin-Crust Pizzas” (page 141).

Each recipe is very approachable for even the most casual baker. I highly recommend this book for those who love “Food52” and for those who love baking and want a more casual, yet updated, approach!

To buy “Food52 Baking”, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Blogging for Books for this opportunity. More information can be found by emailing me your questions.


Week in Review

Here’s a recap of my “Blaise the Baker” recipes that were featured this week, on my social media pages…

(Find my social media links here –

Week in Review Blaise the Baker

Soft and Chewy Snickerdoodles

Perfect BBQ hamburgers

Broccoli and Cauliflower Salad

Roasted Brussel Sprouts with Balsamic Vinegar

Peanut Butter Cookies with Turbinado Sugar

Hope you enjoy!

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’ve 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