Month: January 2022

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The Absolute Best Snickerdoodles

These snickerdoodle are delightfully soft and full of delicious cinnamon flavor! They are SO GOOD and you won’t be able to stop at just one!

Soft and chewy cookies are the BEST! If you love snickerdoodles then you should also try these amazing Sprinkle Cookies, Pumpkin Cookies, and these perfectly soft Peanut Butter Cookies!

A stack of snickerdoodles on a cooling rack.

Snickerdoodles

Ok, we all know that I have tried my fair share of snickerdoodle recipes. Some turn out ok, some are terrible and a few are actually even really good. But… Trust me when I tell you that these are the absolute best snickerdoodles!! This recipe has been perfected and makes the softest, most mouthwatering cookies that you’ve ever had!

The amount of cinnamon is perfect. It’s not a subtle taste but it’s not too strong either and you taste it in every single bite! These cookies fly off of my counter when I make them! So if you are going to make them then you should just double the recipe from the beginning. You will for sure want the extra cookies so you will be so glad that you did! This snickerdoodle recipe is insanely delicious and your family and friends will all be asking for the recipe!

Ingredients You Need to Make Snickerdoodles

You probably already have all of these ingredients in your kitchen. So these should be super easy to whip up! See the recipe card below for al list of exact ingredient measurements.

  • Flour: I used all purpose flour to make these cookies!
  • Cream of tartar: This not only helps make the cookies soft but it brings in a slight tang that we all know and love in a snickerdoodle cookie!
  • Baking soda: This is used in cookies to help them rise so that they aren’t flat and hard.
  • Salt: I use salt to enhance the flavors of the other ingredients.
  • Butter: I used unsalted butter that I softened to room temperature. This helps it so that it mixes in more smoothly!
  • Granulated Sugar: You need sweet sugar to make your cookies taste as delicious as they do!
  • Eggs: The eggs will bind all of the ingredients together so that they mix well.
  • Vanilla extract: The vanilla adds a bit of flavor to the sweet taste.

Cinnamon Sugar

  • Granulated sugar and Cinnamon: This is what you will roll the dough in to get that sweet cinnamon sugar flavor!
4 pictures showing steps for how to make the dough and roll it in cinnamon sugar.

Let’s Make Some Cookies!

These snickerdoodles take less than an hour to make… and that includes baking time! They are super easy and your kids will love helping you make them!

  1. Prep: Preheat the oven to 375° and line a baking sheet with parchment paper.
  2. Whisk: In a medium sized bowl whisk together the flour, cream of tartar, baking soda and salt. Set aside.
  3. Beat eggs and sugar, combine: In another medium bowl beat the butter and sugar together until pale and fluffy, about 4-5 minutes. Add in the eggs and vanilla and beat for another 2 minutes. Be sure to scrape down the sides of the bowl to make sure everything is well combined.
  4. Combine all ingredients and chill: Add the dry ingredients in to the wet and mix until fully combined. Cover the bowl with plastic wrap and chill for 30 minutes.
  5. Mix up cinnamon and sugar: While the dough chills, combine the sugar and cinnamon in a small bowl.
  6. Form balls and roll them, then bake: Form the dough into equal sized balls, about 1 inch and roll in the cinnamon sugar and coat evenly. Place the coated balls on the baking sheet keeping about 2 inches between them. Bake for 10 minutes. Allow to cool for a few minutes on the pan before transferring to a cooling rack.
A snickerdoodle dough ball being rolled into cinnamon sugar.

Baking Tips

These snickerdoodles are so delicious! You can make them for a party, get together or just for an after school snack! Here are some ideas on how you can make them perfectly!

  • Room temperature ingredients: I know that this can take a bit of thought beforehand but it really helps! Make sure to take all of your refrigerated ingredients out and put them on the counter a few hours before you plan on baking. Bringing your ingredients to room temperature really helps them mix nicely together and makes the dough really smooth!
  • Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cookies. After all, you just want to see how they are doing! But, when you open the door while you are baking, you let a lot of the heat out. This makes it so that your cookies will bake unevenly.
  • Underbake: Remove the cookies from the oven while they still look gooey in the center. They will continue to bake on the hot tray after they have been removed from the oven!

Snickerdoodles on a cooling rack.

How to Freeze the Dough

If you just want to keep some snickerdoodle dough on hand so that you can bake these later, you totally can! Sometimes it’s nice not to have to prep and skip straight to baking the cookies!

  1. Freeze: After you roll the dough in the cinnamon sugar mixture then place them on a baking sheet and put them in your freezer for 2 hours. After they have frozen solid the you can take them out and put them in an airtight container . You can store it for up to 2 months!
  2. To Bake Frozen Cookie Dough: Preheat your oven to 400 degrees. Put your frozen dough onto a baking sheet that has been lined with parchment paper. Bake them for 8-10 minutes or until golden brown.

A stack of cookies on a cooling rack.

How to Freeze and Store Leftover BAKED cookies

If you want to have a quick dessert on hand, then these are the cookies for you! You can do all of the baking beforehand, freeze them and all that you have to do is pull them out of the freezer and you’re done! So, bake the cookies up and let them cool. Then, place them in an airtight container or ziplock bag. Make sure to label it with the date! These will last in your freezer for up to 2 months. You can eat them right out of the freezer or you can set them on the counter for 15 minutes to thaw!

A stack of snickerdoodle cookies with a bite taken out of the top one!

More Amazing Snickerdoodle Recipes

The flavor of a snickerdoodle cannot be beat! That’s why I absolutely love any recipe that includes the flavor in it! SO if you love it as much as I do then you are definitely going to have to try out these recipes! They are all so different but have that delicious sugary cinnamon flavor that we all love! Yum!

Our Top 5 Pies for the Holiday Season

Get a slice of the pie action this holiday season! We’re baking the best produce the season has to offer, as well as some of our favorite sweet, nutty fillings between layers of flaky, buttery dough. From the classic sweet potato pie, to a twist on the standard pecan pie, we’ve got you covered. These pies will bring just the right amount of warmth to your wintry holiday celebrations!

turtle brownie pie

  1. Turtle Brownie Pie

Combining the pleasures of a molten brownie with a flaky piecrust, this Turtle Brownie Pie is a masterclass in decadence. Finished with a rich pour of dulce de leche, don’t expect there to be any leftovers of this delicious chocolate dessert. 

 

Sweet Potato Pecan Pie

2. Sweet Potato Pecan Pie

Our Sweet Potato Pecan Pie is a beautiful mash-up of two favorites. This pie is a pecan studded sweet potato pie packs the best of both southern desserts into one slice.

 

Brown Sugar-Peanut Pie

3. Brown Sugar-Peanut Pie

Why do pecans get to have all the fun? This Brown Sugar–Peanut Pie is a cinch to stir together with ingredients you likely already have in your pantry. Even with a sweet brown sugar filling bursting with honey, orange zest, and bourbon, classic salted cocktail peanuts steal the show.

 

Pear and Honeyed Goat Cheese Galette

4. Pear and Honeyed Goat Cheese Galette

It’s time to up your galette game. This buttery beauty is great for breakfast or cocktail hour. A sugared golden crust encircles warm, tangy goat cheese topped with sweet Bosc pears, which bake into a deep rustic hue. Thanks to the layered pears, the gorgeous design is effortless and accentuates the fruit’s natural shape.

 

pecan hand pies

5. Pecan Hand Pies

These hand pies are exceptional for a number of reasons. First, they’re loaded with a gooey Pecan Pie Filling that reminds you of a sweet, melted praline. Second, it’s encased in a rough puff dough that is a snap to pull together but still lusciously laminated. Third, they’re perfectly portioned and portable. This is the Thanksgiving dessert you’ve been waiting for.

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Our Top Thanksgiving Make-Ahead Bakes

Anyone who has ever been tasked with making Thanksgiving dinner knows that prep work is an essential part of the puzzle. Anything that can be made ahead of time, should. Make your life a little easier on Thanksgiving day by making some of these beautiful bakes ahead of time. These bakes can either be made completely and stored, or prepped partially in the days leading up to the big celebration.

 

Pecan Pie Cake

1. Pecan Pie Cake

Combining the beloved flavor of a pecan pie with the delicate texture of a 1-2-3-4 layer cake, this cake offers the best of both desserts. Hidden beneath a generous coat of Brown Sugar Buttercream is a moist brown sugar cake and a Pecan Pie Filling that’ll immediately call to mind your favorite deep-dish dessert.

 

Crescent Rolls

2. Crescent Rolls

Is there any roll that sets the scene for a convivial dinner better than a breadbasket piled high with buttery crescents? If you’re anything like us, you and the crescent go way back. Dressed up with sea salt, this roll’s timeless shape and versatility make it a family favorite as well as a busy baker’s go-to recipe. (The dough can be made ahead for a worry-free addition to the dinner table.)

 

Sweet Potato Muffins

3. Sweet Potato Muffins

These soft sweet potato-packed muffins are complemented by a crunchy oat and walnut streusel while the sweet heat of cinnamon and nutmeg add a cozy level of spice.

 

Creamy Spinach Galette

4. Creamy Spinach Galette

Fresh baby spinach and an aromatic cheesy crust prove a winning combination in our Creamy Spinach Galette. And, if you’re looking for more shareable treats perfect for the holidays, be sure to check out our “Movable Feast” feature in our November/December 2021 issue.

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12 Days of Holiday Cookies 2021

The holidays came early this year! We’re celebrating our 12 Days of Holiday Cookies in full force with our friends at Kerrygold, C&H Sugar, Wolf Gourmet, Simply Organic, Valley Fig, Good Cook, Eagle Brand, and Kana to bring you 12 days of epic giveaways! Starting December 1st through December 12, we’re sharing 12 holiday cookie recipes on Instagram, each one a must-bake favorite. From beautiful royal iced cookies to perfectly rolled rugelach, these recipes deliver the sweet festive cheer bakers crave. 

Iced Gingerbread Cutout Cookies

Iced Gingerbread Cutout Cookies

Is there a more classic holiday cookie than the gingerbread cutout cookie decorated with icing? With the quintessential blend of warm spices and a spritz of lemon zest to brighten the flavor, these cookies might become your new go-to.

Mocha Rugelach

mocha rugelach

These light and flaky pastries, popular among American and European Jews, get a rich chocolate espresso filling for a twist on the jam-filled classic. Cream cheese is the secret to these incredibly tender cookie crescents, and the sweet- bitter combination of dark chocolate and espresso powder in the filling makes for a delicately delicious treat.

Peppermint Nanaimo Bars

peppermint Nanaimo bars

Blending the flavors of a wintry mocha with a Canadian classic, these Nanaimo bars receive a boost from an espresso-spiked ganache, a dose of peppermint extract, and a lightly spiced cinnamon filling. At the base, rich macadamia nuts and sweet coconut flakes add a satisfying element of chew.

Star of David Cookies

Star of David cookies

Royal icing cookies get a warmly spiced, buttery twist in this take on a classic. The citrusy, herbal hit of cardamom is balanced with the rich, nutty flavor of browned butter. Decorated as bright, glittering stars, these cookies are sure to be showstoppers.

Chocolate-Dipped Macaroons

chocolate dipped macaroons

With just a touch of aromatic orange zest mixed in with the creamy condensed milk and flaked coconut base, these classic macaroons pair notes of chocolate and citrus within their sweet snowball packages.

Pinwheel Cookies

Fig Pinwheels

If you are feeling entranced by the perfectly sweet, hypnotizing swirl of these Fig Pinwheels, that sensation is completely normal. Just wait until you take your first bite. This simple slice-and-bake cookie boasts a buttery dough filled with nature’s candy—a filling made from dehydrated figs lightly sweetened with orange juice.

Pressed Marzipan Thumbprint CookiesPressed Marzipan Thumbprint Cookies

These thumbprints are light and bright like the fresh fallen snow of winter and ornate enough to rival even the loveliest snowflake. The buttery, shortbread-like cookies get a spike of homemade almondy Marzipan, and a dollop of white chocolate filling adds the perfect hint of sweetness to round out their flavor.

Red Velvet Peppermint Cookies

Red Velvet Peppermint Cookies

Dipped in smooth white chocolate and finished off with soft peppermint candies, these chewy red velvet cookies are sure to satisfy your holiday sweet tooth.

Sugar Cookie Wreaths

Sugar Cookie Wreaths

Is it really the holidays if you don’t have festive sugar cookies? These classic cookies are topped with an elegant Royal Icing wreath that’s easier to create than you might think. Follow our step-by-step decorating guide and you’ll be decking the halls with these jolly cookies in no time. 

Glazed Fruitcake Cookies

glazed fruit cake cookies

Studded with candied fruit and spiked with rum, these Glazed Fruitcake Cookies are the from-scratch version of our editor-in-chief, Brian Hart Hoffman’s grandfather’s cookies. We finished them off with a Rum Drizzle to make them extra merry. From our family to yours, these cakey cookies are sure to become a part of your own holiday traditions.

Chocolate Linzer Cookies

chocolate linzer cookies

These gorgeous cocoa-rich Linzer cookies receive a sweet boost from both brown sugar and granulated sugar. Sandwiched together with a tangy Cream Cheese Frosting, the cookies get a final snowy dusting of confectioner’s sugar for a wintry holiday finish.

Spiced Cranberry White Chocolate Blondies

spiced cranberry white chocolate blondies

Don’t be a square this holiday season. We spruced up the traditional blondie formula with some spices, white chocolate, and cranberries. Topped with a velvety White Chocolate Frosting, these bars will be on your to-bake list all year long.

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Vanilla-Peppermint Swirl Bundt Cake

The most wonderful time of the year is finally here, and with it, our December Bundt of the Month, the jolly and joyous Vanilla-Peppermint Swirl Bundt Cake! Like the swirls of a candy cane, this red-hued beauty holds a magical surprise in its center. To create the magnificently marbled interior of this Bundt, one base batter is split into two and then layered one upon the other, with one colored red and brightly flavored with peppermint extract and the other delicately flavored with vanilla. The resulting cake is deliciously moist and tender, not to mention incredibly festive in flavor. Baked in Nordic Ware’s newest pan, the Let It Snow Bundt® Pan, the outside of this cake is just as merry and bright as its striped interior. Dusted with finely crushed soft peppermint candies, this cake will sparkle just like a dusting of freshly fallen snow.

Looking for more Bundt inspiration? Sign up for the Bundt of the Month Club here and get baking today!

vanilla-peppermint swirl bundt cake

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Vanilla-Peppermint Swirl Bundt Cake
 

Makes 1 (10-cup) Bundt cake
Ingredients
  • 1⅓ cups (303 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 5 large eggs (250 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2⅔ cups (333 grams) all-purpose flour
  • 1¼ teaspoons (3.75 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ½ cup (120 grams) plus 1 teaspoon (5 grams) room temperature water, divided
  • ⅓ cup (80 grams) sour cream, room temperature
  • 4 teaspoons (8 grams) unsweetened cocoa powder, sifted
  • 2½ teaspoons (12.5 grams) red liquid food coloring*
  • ¾ teaspoon (3 grams) peppermint extract
  • 1 teaspoon (6 grams) vanilla bean paste
  • Garnish: finely crushed soft peppermint candies (see Notes)

Instructions
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking powder. In a small bowl, whisk together ½ cup (120 grams) room temperature water and sour cream. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Place half of batter (about 3½ cups or 770 grams) in another medium bowl; fold in cocoa, food coloring, and peppermint extract until well combined. Fold vanilla bean paste and remaining 1 teaspoon (5 grams) room temperature water into remaining batter until well combined.
  4. Thoroughly spray a 10-cup Bundt pan with baking spray with flour. Dollop and gently spread one-third of red batter (about 1 cup or 257 grams) in bottom of prepared pan; top with one-third of vanilla batter (about 1 cup or 257 grams), dolloping and then gently spreading to edges of pan in an even layer. (It’s OK if it’s not perfect; if batters start to smudge together, wipe your utensil clean and continue spreading.) Repeat procedure twice until all batter is used. Vigorously tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake for 50 minutes. Rotate pan, and bake until a wooden pick inserted near center comes out clean, crack in top of cake appears mostly dry, and an instant-read thermometer inserted near center registers 206°F (97°C) to 210°F (99°C), 12 to 20 minutes more. Let cool in pan for 15 minutes. Invert pan onto a wire rack. Gently tap wire rack on counter a few times to help loosen cake; remove pan, and let cake cool completely. Using a small fine-mesh sieve, dust with candies, if desired.

Notes
*We used McCormick Red Food Color.

Notes: To finely crush candy, place in a small resealable plastic bag. Use a rolling pin to pound and crush candy until finely ground.

This Bundt cake may have a small soft spot at the bottom where the warm cake crumbs get compressed when turned out onto the wire rack.

 

Convert This Recipe Into Bundtlettes

bundtlette pan

These sweet Bundtlettes are the answer to all your single-serving needs, regardless of whether you decide to save them all for yourself or share with family and friends. Follow the recipe below for perfectly portioned Vanilla-Peppermint Swirl Bundtlettes.

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Vanilla-Peppermint Swirl Bundtlettes
 

Makes 6 Bundtlettes
Ingredients
  • ⅔ cup (150 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2½ tablespoons (35 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams), room temperature
  • 2 large egg yolks (37 grams), room temperature
  • 1⅓ cups (167 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • ¼ cup (60 grams) plus ½ teaspoon (2.5 grams) room temperature water, divided
  • 3 tablespoons (45 grams) sour cream, room temperature
  • 2 teaspoons (4 grams) unsweetened cocoa powder, sifted
  • 1¼ teaspoons (6.25 grams) red liquid food coloring*
  • ¼ teaspoon (1 gram) peppermint extract
  • ½ teaspoon (3 grams) vanilla bean paste
  • Garnish: finely crushed soft peppermint candies (see Notes)

Instructions
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs and egg yolks, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking powder. In a small bowl, whisk together ¼ cup (60 grams) room temperature water and sour cream. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Place half of batter (1⅓ to 1⅔ cups or about 384 grams) in another medium bowl; fold in cocoa, food coloring, and peppermint extract until well combined. Fold vanilla bean paste and remaining ½ teaspoon (2.5 grams) room temperature water into remaining batter until well combined.
  4. Spray a 5-cup Bundtlette pan with baking spray with flour. Divide one-third of red batter among prepared wells, dolloping and spreading in an even layer (about 1 tablespoon or 18 grams per well); top with one-third of vanilla batter, dolloping and spreading in an even layer (about 1 tablespoon or 18 grams per well). (It’s OK if it’s not perfect; if batters start to smudge together, wipe your utensil clean and continue spreading.) Repeat procedure twice until all batter is used. Vigorously tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean, 18 to 24 minutes. Let cool in pan for 15 minutes. Invert cakes onto a wire rack, and let cake cool completely. Using a small fine-mesh sieve, dust with candies, if desired.

Notes
*We used McCormick Red Food Color.

Notes: To finely crush candy, place in a small resealable plastic bag. Use a rolling pin to pound and crush candy until finely ground.

This Bundt cake may have a small soft spot at the bottom where the warm cake crumbs get compressed when turned out onto the wire rack.

 

Bundtology

Our Bundtologists share their expert tips to help master our December Bundt. Click the image to enlarge. Note that each of these tips is specific to this recipe and the Let It Snow Bundt® Pan. Results may vary for other recipes and other pans.

bundtology

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