Soft & Thick Snickerdoodles

It is Sunday afternoon and I have a hankerin’ for a cookie. To Pinterest I go and find this cookie from A little twist on the good ol’ favorite…the snickerdoodle.

Soft & Thick Snickerdoodles

Soft & Thick Snickerdoodles 2

Cookie Dough:
1 cup butter, softened
1 ¹/3 cups sugar
1 egg
2 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
2½ tsp cinnamon
1/2 tsp salt

Cinnamon Sugar Topping:
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 375°. With electric mixer, cream butter and sugar. Mix in egg and vanilla. Stir together flour cream of tartar, baking soda, cinnamon, and salt. Add dry ingredients to creamed mixture and mix thoroughly, dough will be thick. In a bowl, stir together cinnamon sugar topping. Drop scoops of cookie dough into cinnamon sugar topping, roll to coat, and place on silpat or parchment lined cookie sheet. Bake for 11-12 minutes (I prefer 11 minutes). Press down slightly as they come from the oven if you need to (I didn’t need to, they are supposed to be thick). Makes about 2 dozen.

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Snickerdoodle Cream Pie

After making my Triple Chocolate Brownie Cream Pie, this idea popped into my head. Not all things that pop into my head are great ideas, believe me…but this one is yummy! If you are a cream pie fan, and a snickerdoodle/cinnamon fan, this is a pie I think you will love! Cinnamon, creamy goodness with chewy chunks of snickerdoodle throughout.

Snickerdoodle Cream Pie

Snickerdoodle Cream Pie 1    Snickerdoodle Cream Pie 2    Snickerdoodle Cream Pie 3

Snickerdoodle Chunks:
½ cup butter, softened
¾ cup sugar
1 egg
1 ½ cups flour
1 tsp cream of tartar
½ tsp baking soda
1/8 tsp salt
3 Tbl sugar
2 tsp cinnamon

Preheat oven to 350°. Spray a 9″x9″ pan with non-stick spray. Cream butter and 3/4 cup sugar. Mix in egg. Add flour, cream of tartar, baking soda, and salt; mix well. Stir together the 3 Tbl sugar and cinnamon, sprinkle 1 Tbl evenly in bottom of prepared pan. Spread batter in pan and sprinkle another 1 Tbl of cinnamon/sugar evenly over the top. Bake for 15 minutes. Cool, cut into small chunks, put in a large bowl, sprinkle remaining cinnamon/sugar and toss. Cover and set aside. Make cinnamon graham cracker crust.

Cinnamon Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1 tsp cinnamon
5 Tbl butter, melted

Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter and press into 9″ deep dish pie plate and bake in preheated 375° oven for 8 minutes. Cool while making the cream pie filling.

Vanilla Cream Pie Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1/2 cup  white vanilla chips
3 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined. In small bowl whisk together milk and egg yolks. Add milk mixture to saucepan slowly, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Turn heat down to simmer and cook, whisking constantly, another minute more until thick. Remove from heat, stir in white vanilla chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold snickerdoodle chunks into vanilla cream filling (reserve some little snickerdoodle chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper. Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream, reserved snickerdoodle chunks and a sprinkle of cinnamon sugar.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Snickerdoodle Muffins

I seem to be on a muffin craze.  If you love cinnamon, if you love snickerdoodle cookies, or if you love tender moist melt in your mouth yumminess, this is the recipe for you!  I think yumminess should be a real word.  The trick with these muffins is dropping the batter in the cinnamon sugar, you must gently, completely, and liberally cover the scoop of batter to counteract the stickiness.  Hey, stickiness is a word, nothing wrong with yumminess.  Then, gently pick up the covered batter and place it in the paper lined muffin cup.  Totally worth the effort, total tummy yumminess!


Snickerdoodle Muffin Batter:
1/2 cup butter
2/3 cup sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cream of tartar
1/2 tsp salt
1 cup sour cream
2 Tbl buttermilk

Cinnamon Sugar Topping:
1/2 cup sugar
3 tsp cinnamon

Preheat oven to 350°.  Line a 12 cup muffin pan with cupcake liners.  In large bowl with electric mixer, cream butter and sugar.  Beat in eggs and vanilla until well-combined.  Mix together flour, baking powder, baking soda, cream of tartar, and salt.  Stir together sour cream and buttermilk.  Add half the dry ingredients to the creamed mixture, then all the sour cream mixture, then remaining dry ingredients.  Mix just until combined.  Mix cinnamon and sugar in a bowl.  Drop a large scoop of batter into the bowl of cinnamon sugar.  Scoop up cinnamon sugar all around the batter, covering it completely.  Turn it over to liberally cover and then pick up the covered batter ball and place it in the paper lined muffin cup. Continue with remaining batter to fill all 12 cups.  Bake for 20-22 minutes, until pick in center comes out clean.  Cool in pan for 10 minutes then on wire rack.  Adapted from, I used half the butter, less sugar, and a few other changes.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.