A shortbread crust is topped with chewy pecan filling for a bar that is part pie, part cookie, and 100% delicious. These sweet pecan bars are a must-make for your holiday table or cookie exchange! It’s almost time for cookie exchanges and I couldn’t be more excited. I love a good cookie exchange. Whether it’s …
A shortbread crust is topped with chewy pecan filling for a bar that is part pie, part cookie, and 100% delicious. These sweet pecan bars are a must-make for your holiday table or cookie exchange!
It’s almost time for cookie exchanges and I couldn’t be more excited.
Bar cookies are always a fun option for cookie exchanges because they’re so quick and easy to throw together, but can be cut into any size pieces you like. This year, I think these pecan bars are going to be my cookie exchange go-to.
They’re chewy, sweet, and have all of the flavors of pecan pie without any of the hassle!
Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray. I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the …
Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray.
I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the list simply wasn’t going to happen.
That’s sort of the theme of the last few years, right?
Instead of stressing out, I’m making a few Christmas cookies that are simple, but absolute crowd-pleasers. Cookies like these Peppermint Mocha Cookies, plus Peanut Butter Blossoms, Rum Balls, and Snowball Cookies – they’re simple, they’re delicious, and everyone loves them, making them total wins in my book.
I’m most definitely cutting myself a break this year, and if you’re in a similar situation, you should too.
Peanut Butter Blossoms – sometimes known as Hershey Kiss Cookies or Peanut Butter Kiss Cookies – are the perfect classic holiday cookie to make with kids or bring to a cookie exchange.
Long-time readers know that I used to teach school full time – more specifically junior high.
I found myself with an extra period each Friday and had to figure out something to do with the 50 minutes that would both keep the kids busy and force them to interact with each other in a positive manner.
I remember sitting at the computer when it hit me – I could have them cook and bake together.
I quickly pretty much relinquished all control over what we cooked and baked to my students. I allowed them to choose the recipes, create the shopping lists and make the dish from start to finish (minus any knife work).
Although I was a little bit nervous with the whole process, the students displayed an amazing amount of teamwork and enthusiasm – honestly, I couldn’t have been more proud of them.
During the holidays, we decided to make Peanut Butter Blossom cookies. I thought there was no more perfect time of year to introduce them to this classic chocolate-peanut butter cookie.
Even though I haven’t taught full-time in years, I’m still grateful for the opportunity to allow my students to channel their creativity and curiosity in a positive way. I hope they still remember making Peanut Butter Blossoms together and taking them home to share with their families.
If you love tart cranberries, you’ll adore these Cranberry Crumb Bar! These bars are a cross between a cookie and a pie with plenty of tart cranberry flavor to go around. ::intro:: SWEET AND TART CRANBERRY BARS You all know I love a crumb bar and love an excuse to try them with different fruits. …
If you love tart cranberries, you’ll adore these Cranberry Crumb Bar! These bars are a cross between a cookie and a pie with plenty of tart cranberry flavor to go around.
Chewy gingersnaps are topped with a simple buttercream frosting for wonderfully seasonal Frosted Ginger Cookies! These are so good, you may want to eat them all year ‘round. This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible. I am fully in holiday cookie-baking …
Chewy gingersnaps are topped with a simple buttercream frosting for wonderfully seasonal Frosted Ginger Cookies! These are so good, you may want to eat them all year ‘round.
This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.
I am fully in holiday cookie-baking mode. The decorations are up, Elle’s Elf on a Shelf is getting into her nightly shenanigans, and my kitchen is a full-on holiday treat factory.
We’ll eat some of everything, but most will be packaged up with a nice note and given to neighbors, teachers, and maybe even our UPS driver. I mean, he’s been at our house a lot this year, ok??
This year, I’m adding these Frosted Ginger Cookies to the rotation, too. They’re soft, chewy, and have just the right amount of ginger in them. I think they’ll be a hit!
BROWN BUTTER CHOCOLATE CHIP COOKIESThe holidays are here and these Brown Butter Chocolate Chip Cookies are always very my first go-to for the season (or almost anytime I think of baking cookies). Everyone loves a good chocolate chip cookie, but add a l…
M&M COOKIESM&M Cookies are a classic. I put them on the same level as chocolate chip cookies and sugar cookies. They’re easy cookies to make and delicious! I remember having my first m&m cookie when I was in elementary school and a c…
I love this Snickerdoodle Recipe so much! It reminds me of my childhood. I took my first cooking class one summer when I was 9 and the first thing we made in the class were snickerdoodles. I had never had one before then and it really blew my mind. Then during my freshman year of high school I took “Cuisine” as an elective and the first thing we made in that class were snickerdoodles too!…
I love this Snickerdoodle Recipe so much! It reminds me of my childhood. I took my first cooking class one summer when I was 9 and the first thing we made in the class were snickerdoodles. I had never had one before then and it really blew my mind. Then during my freshman year of high school I took “Cuisine” as an elective and the first thing we made in that class were snickerdoodles too!
These snickerdoodle cookies are one of the first Christmas cookies I make during the holidays every year and this is the only snickerdoodle cookie recipe I use! Our recipe gives you slightly soft chewy cookies and fluffy with a delicious sweet cinnamon-vanilla flavor. I think the cinnamon sugar mixture that coats the cookie is my favorite part, it makes them almost sparkle! I can easily eat a dozen of these in a single sitting! If you’re looking for an extra-special dessert, serve these crumbled-over ice cream.
How to Make Our Snickerdoodle Recipe
COOKIES
Preheat oven to 400˚F. Line 2 or 3 cookie sheets with parchment paper and set aside.
In a medium bowl combine flour, cream of tartar, baking soda, and salt. Whisk together and set aside.
In the bowl of a stand mixer (or with a hand mixer), cream together butter and sugar with a paddle attachment for 2 to 3 minutes, until mixture is fluffy.
Add eggs and vanilla extract to butter mixture and continue to beat together.
Add dry ingredients to wet mixture and mixture together until a dough forms. Don’t over-mix the dough.
TOPPING
In a small bowl combine granulated sugar and ground cinnamon and whisk together.
Scoop 1 tablespoon sized balls of dough and roll into balls.
Roll each ball of dough into the cinnamon-sugar mixture until each ball is fully covered.
Place cookies onto the prepared baking sheet about 1 1/2 inches apart. Bake the cookies for about 9 minutes or until cookies have puffed up, the cinnamon-sugar coating has darkened and the cookies have a slight crack on top. Remove cookies from the oven and cool for a few minutes before transferring to a cooling rack or serving.
You will notice that most snickerdoodle recipes have cream of tartar in them. That’s because the cream of tartar is a big part of what really makes cookies snickerdoodles (along with the cinnamon-sugar coating), instead of just sugar cookies. The cream of tartar adds a very subtle tanginess to the cookies as well as plays a big role in the delicious soft and chewy texture.
If you don’t have cream of tartar you can substitute the cream of tartar and the baking soda for 1 3/4 teaspoons baking powder. You won’t have the subtle tangy flavor in the cookies, but the cookies will still be fluffy, soft, and chewy.
Why This is the Best Snickerdoodle Recipe
We really believe these are the best snickerdoodle cookies you’ll ever taste and here’s why:
The addition of cream of tartar, for reasons mentioned above!
We use butter not shortening, giving these cookies a deliciously buttery flavor.
We only use cinnamon in the cinnamon-sugar and not the cookie dough. This is my favorite because you still get a healthy dose of cinnamon from the coating, but it doesn’t overpower the sweet vanilla cookie.
Our cookie dough doesn’t need to be refrigerated! That’s right, you can bake the balls of dough, even if they’re room temperature and they will turn out wonderful!
Make Ahead and Freezing Instructions for Our Snickerdoodle Recipe
Make Ahead
Our cookies can be made 5 to 7 days in advance (for maximum freshness). The cookies should be stored in an airtight container and left in a cool, dry spot until ready to enjoy. If you notice the cookies begin to harden a little you can add a slice of bread to the container to soften the cookies back up.
Freezing
Our baked cookies can be frozen for up to 2 months, stored in a resealable freezer bag. They can be enjoyed straight from the freezer or left on the counter for about 20 minutes to thaw.
If you want to freeze the cookie dough balls, place them onto a parchment lined plate once they’re coated in cinnamon-sugar, making sure the balls don’t touch one another. Place the plate in the freezer for about 1 hour or until they’re fully frozen. Once the dough balls are fully frozen, transfer them to a resealable freezer bag for up to 2 months. When ready to bake, transfer the frozen balls balls onto a parchment lined baking sheet and bake for 11 to 12 minutes.
The best Snickerdoodle Recipe you will ever make! Our cookie is crisp on the outside, soft and fluffy on the inside with the best sweet vanilla and cinnamon flavor! These are perfect for the holidays, but also delicious to make all year long.
Preheat oven to 400˚F. Line 2 or 3 baking sheet with parchment and set aside.
In a large bowl combine flour, cream of tartar, baking soda, and salt. Whisk together and set aside.
In the bowl of a stand mixer (or using an electric mixer), cream together butter and sugar with a paddle attachment for 2 to 3 minutes, until mixture is fluffy.
Add eggs and vanilla to butter mixture and continue to beat together.
Add dry mixture to wet mixture and mixture together until a dough forms. Don't over-mix the dough.
topping
In a small bowl combine sugar and cinnamon and whisk together.
Scoop 1 tablespoon sized balls of dough and roll into balls.
Roll each ball of dough into the cinnamon-sugar mixture until each ball is fully covered.
Place cookies onto the prepared baking sheet about 1 1/2 inches apart.
Bake the cookies for about 9 minutes or until cookies have puffed up, the cinnamon-sugar coating has darkened and the cookies have a slight crack on top.
Remove cookies from the oven and cool for a few minutes before transferring to a cooling rack or serving.
Notes
**The recipe makes 47 cookies (each cookies is one serving)**Make AheadOur cookies can be made 5 to 7 days in advance (for maximum freshness). The cookies should be stored in an airtight container and left in a cool, dry spot until ready to enjoy. If you notice the cookies begin to harden a little you can add a slice of bread to the container to soften the cookies back up.FreezingOur baked cookies can be frozen for up to 2 months, stored in a resealable freezer bag. They can be enjoyed straight from the freezer or left on the counter for about 20 minutes to thaw.If you want to freeze the cookie dough balls, place them onto a parchment lined plate once they’re coated in cinnamon-sugar, making sure the balls don’t touch one another. Place the plate in the freezer for about 1 hour or until they’re fully frozen. Once the dough balls are fully frozen, transfer them to a resealable freezer bag for up to 2 months. When ready to bake, transfer the frozen balls balls onto a parchment lined baking sheet and bake for 11 to 12 minutes.
If you find yourself counting down the days until you can get your hands on Cranberry Bliss Bars, this copycat recipe is exactly what you need to enjoy them at home any time of the year. I used to count down the days until I could buy the Starbucks Cranberry Bliss Bar. But now I …
If you find yourself counting down the days until you can get your hands on Cranberry Bliss Bars, this copycat recipe is exactly what you need to enjoy them at home any time of the year.
I used to count down the days until I could buy the Starbucks Cranberry Bliss Bar. But now I have my own recipe, and honestly, it’s even better!
Cranberry is such a wonderful flavor that deserves more attention all year long. I’m not complaining about it getting its due in winter, though.
Add some fall flair to your oatmeal cookies! These Pumpkin Oatmeal Cookies are filled with dried cranberries and white chocolate chips for a twist on your favorite oatmeal cookie. I’m starting to get into cookie mode over here. While in the school pickup line the other day, I made a list of all of the …
Add some fall flair to your oatmeal cookies! These Pumpkin Oatmeal Cookies are filled with dried cranberries and white chocolate chips for a twist on your favorite oatmeal cookie.
I’m starting to get into cookie mode over here. While in the school pickup line the other day, I made a list of all of the cookie recipes that I want to bake over the holidays.
