Monday, June 4, 2012


"I'm Debbie Dooley. How ya doooen?"

If you're like me and my daughter, you'll know that that line came from the Disney show,  Good Luck Charlie.  My daughter will even recite that whole scene to a T for you. That line came out of an episode where the mom, Amy Duncan, was imitating her neighbor, Debbie Dooley, while making Snickerdoodles. My daughter and I (and secretly, so does hubby) love that show. But I don't think I've ever had a snickerdoodle before.

On our way home from a trip to Palm Springs this weekend, my daughter asked if we could bake cookies. First she asked for Chocolate Chip Cookies, then she asked for sugar cookies. But I kind of wanted to try out a new cookie recipe. So I agreed with sugar cookies. With a twist. Why not make a Snickerdoodle like Debbie Dooley did?

A quick search to my go-to blogs lead me to this recipe from Brown Eyed Baker. Snickerdoodle is a supped-up version of a sugar cookie with a cinnamon flavor. And it is delicious, especially right out of the oven. Its also a great cookie to use for ice cream sandwiches. Soft and chewy, just the way I like my cookies. Mmmmmm!!!!

2 3/4 cup all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
1 Tbsp. cinnamon
3 Tbsp. sugar

1) Line baking sheets with parchment paper and chill in the refrigerator.

2) In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.

3) Cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add in the flour mixture, beating on low speed just until the flour is blended. Chill the dough for at least 30 minutes.

4) Preheat oven to 350 deg F. Mix sugar and cinnamon together in a small bowl.

5) Using a small ice cream/cookie scoop, scoop chilled dough and roll in the cinnamon/sugar mixture to coat. Place on cookie sheet, spacing the dough balls about 2 inches apart. Bake for 10 minutes. (Chill cookie dough and baking sheets between batches). Cool cookies on the baking sheet for 2-3 minutes. Transfer on a cooling rack to cool completely. Store cookies in an airtight container.

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