My boyfriend Paul’s favorite store-bought cookies are the Snickerdoodles from Pepperidge Farm. I have to admit they are pretty dang tasty, but since I am very competitive I knew the day would come where I’d have to tell Mrs. Pepperidge to back off.
Well, let’s start at the beginning. For Christmas, I got a LOT of kitchen-related stuff- part of the reason I decided to start this blog, in order to put it all into use at some point or another. Perhaps one of my favorite (and most useful) gifts were two ginormous jars of Nutella. Yes, the Costco-size ones.
I normally mix Nutella in my oatmeal, but was wondering if it’d be possible to actually bake with it. So, as hinted to in my first post, I turned to Google to see what others had done with this magical ambrosia and stumbled upon a new favorite food blogger: Kimberly Nguyen from Lovin’ From the Oven. She had posted a great recipe for Nutella chocolate chip cookies which I followed to a T- and the results were.. well.. I’m not entirely sure since my boyfriend (the aformentioned cookie fanatic) and our friend demolished all 3 dozen within 24 hours. So I’m going to guess, pretty good (OK, OK, not entirely true- I ate like three. And they were spectac. Make this recipe as soon as you can).
Anyways… getting back to the point. I started clicking around Lovin’ From the Oven and found the recipe that I finally tested out tonight: Snickerdoodles! According to LFTO blogger Kimberly, this recipe allegedly has its roots from a certain Mrs. Fields.
I tell ya. If it’s not those Pepperidges, it’s that hussy Mrs. Fields. Otis Spunkmeyer you trying to steal my boyfriend too?!!
Well… imaginary love quadrangles aside, here’s the recipe!
- ½ cup butter (1 stick), softened
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1½ cups flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- For rolling:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
- In another bowl, combine the flour, salt, baking soda, and cream of tartar (if you were like me, you’re like say WHAT?! Cream of what? Turns out it is a byproduct of wine-making. Sounds way, way better now, right?)
- Pour the dry ingredients into the wet ingredients and mix well.
- Preheat oven to 300 degrees while you let the dough rest for to 60 minutes in the refrigerator.
- In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2½ tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
- Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Side note: Whenever I make cookies, I always line the baking sheet with aluminum foil or parchment paper. Makes for easy cleanup and you never have to grease the pan.