Perfect Snickerdoodles

Perfect Snickerdoodles
Prep time
5 mins
Cook time
10 mins
The BEST most PERFECT Snickerdoodle cookie recipe ever! Super soft and buttery, loaded with cinnamon and sugar. Plus, there’s no chilling the dough necessary, so they can be made QUICK!
Serves: 20 large cookies
Ingredients
  • 1 cup butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • 2¾ cup flour
Cinnamon Sugar
  • ¼ cup granulated sugar
  • 1 Tbsp cinnamon
Instructions
  1. Preheat oven to 325°
  2. Line a baking sheet with a silicone mat or parchment paper, set aside.
  3. In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
  4. Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
  5. Turn mixer to low and add in flour, mixing until just combined.
  6. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  7. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
  8. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
  9. *I baked mine for exactly 10 minutes every time I make these cookies with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.

Sour Cream Chocolate Chip Cookies

Sour Cream Chocolate Chip Cookies
Ingredients
  • ½ cup butter, room temperature
  • 1 ½ cups light brown sugar, packed
  • 1 egg
  • 2 teaspoons vanilla
  • ½ cup sour cream
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 2 ¼ cups all purpose flour
  • 2 ½ cups semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 350°F/175°C
  2. Line a baking sheet with parchment paper and set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until combined.
  4. Add in the egg, vanilla, sour cream, salt and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary.
  5. Turn the mixer to low and mix in the flour until just combined.
  6. Stir in the chocolate chips.
  7. Scoop the cookie dough out using a 2 tablespoon sixed cookie scoop or spoon and drop onto the prepared baking sheet 2 inches apart.
  8. Bake the cookies for 8-10 minutes.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store airtight for up to 3 days

Blueberry Muffin Cookies

Blueberry Muffin Cookies
Serves: 36 cookies
Ingredients
Streusel:
  • ¼ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 1⅓ cups all purpose flour
  • 1 teaspoon cinnamon
  • ½ cup butter, melted
Cookies
  • 1 cup butter, room temperature
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3¼ cups all purpose flour
  • 1½ cups fresh blueberries, or frozen (thawed, rinsed and dried)
Instructions
  1. Preheat the oven to 350°F/175°C
  2. Line a baking sheet with parchment paper and set aside.
  3. In a medium bowl combine all the streusel ingredients and stir to combine. Using your hands form the mixture into coarse crumbs. Set this aside as well.
  4. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars together for 2 minutes on medium speed. Add in the eggs, vanilla, baking soda and salt and continue mixing until it’s combined, scraping the sides of the bowl as necessary.
  5. Turn the mixer to low and mix in the flour until incorporated.
  6. Carefully stir in the blueberries until they are evenly mixed in.
  7. Using a 2 tablespoon sized cookie scoop drop the dough 2 inches apart on the prepared baking sheet. Using the back of a spoon create a small well in the center of the cookie and press a small handful of the streusel mixture into the well and on the top of the dough. Try and get as much topping on the cookie as possible. Don’t press the dough down too much, as they will spread a bit while baking and you don’t want a flat cookie.
  8. Bake the cookies for 10-12 minutes until the are set and the edges are lightly golden.
  9. Transfer the cookies to a wire rack to cool completely.

No Bake Lemon Ice Box Bars

No Bake Lemon Ice Box Bars
Ingredients
Crust
  • 8 (full sheets) graham crackers, crushed
  • 3 Tbsp butter
  • 2 Tbsp brown sugar
  • ½ tsp salt
Filling
  • 1 (8 oz) pkg cream cheese, room temperature
  • 1 (14 oz) can sweetened condensed milk
  • ¼ cup pasteurized egg product (Egg Beaters)
  • zest of one large lemon
  • ½ cup lemon juice
  • 2 tsp powdered unflavored gelatin
  • 3 Tbsp boiling water
Instructions
  1. Line an 8×8 baking dish with foil and spray with cooking spray. Set aside.
Crust
  1. In large bowl, melted butter in the microwave and mix with the graham crackers, brown sugar and salt. Press mixture into prepared pan. Use the back of a flat glass to press down firmly. Chill until ready to use.
Filling
  1. Beat cream cheese, sweetened condensed milk and Egg Beaters in bowl of stand mixer. Add in zest and lemon juice and mix until combined.
  2. Combine gelatin powder and boiling water in a small bowl, stirring until dissolved. Allow to cool for 2 minutes and then mix into the cream cheese mixture until evenly incorporated.
  3. Pour mixture over chilled crust and chill pan for 6 hours or overnight.
  4. Cut into squares and serve cold

Peanut Butter Dream Ice Cream Bars

Peanut Butter Dream Ice Cream Bars
serves 12
Ingredients
  • 1 (16 oz) package of Nutter Butter Cookies, crushed
  • 3 Tbsp butter, melted
  • ⅓ cup heavy cream
  • 8 oz semi sweet chocolate, chopped
  • 1½ qts vanilla ice cream, softened
  • 1 cup creamy peanut butter
  • 2 cups chopped peanut butter cups
Instructions
  1. Line a 9×13 baking dish with foil. Set aside.
  2. Mix crushed Nutter Butter Cookies and melted butter together and press evenly into the bottom of your prepared pan. Freeze until ready to use.
  3. In a small saucepan heat your heavy cream until it almost comes to a boil. Remove from heat and stir in your chopped chocolate until melted. Set aside to cool while you do your next steps.
  4. When ice cream is softened to spreadable consistency, spread over Nutter Butter crust.
  5. In a microwave safe bowl heat creamy peanut butter for 20-30 seconds until thin and smooth.
  6. Drizzle peanut butter over your ice cream and using a butter knife, swirl in. The Peanut Butter will set up fast, so work as quickly.
  7. Next pour your cooled chocolate ganache over top and spread evenly.
  8. Sprinkle your chopped peanut butter cups on top immediately so they stick to the ganache.
  9. Cover and freeze for at least 3 hours.
  10. When ready to serve cut into squares.

Sugar Wafer Chocolate Mousse Pie

Sugar Wafer Chocolate Mousse Pie
Ingredients
Mousse
  • 1½ cups chopped semi sweet chocolate
  • ¼ salt
  • 1 tsp vanilla
  • 2¼ cups heavy cream, divided
Crust
  • 32 Chocolate Sugar Wafer Cookies (about 8 oz)
  • 2 Tbsp butter, melted
Whipped topped
  • 1½ cups heavy cream
  • 3 Tbsp powdered sugar
  • Cocoa powder for dusting
Instructions
Mousse
  1. Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
  2. In a small saucepan heat ¾ cup of heavy cream until it starts steaming. Don’t bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it’s completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it’s cooled. DOn’t forget about it, because you don’t want it to get solid. Just cool, but still “stirrable”.
  3. Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
Crust
  1. Grease a 9″ springform pan with butter, set aside.
  2. While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
  3. Cover and chill this until ready to fill.
Assembly
  1. When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
Topping
  1. Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. If desired dust with powdered sugar right before serving.

Blueberry Best Coffee Cake

Blueberry Best Coffee Cake

Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.

Blueberry Best Coffee Cake

Ingredients

Crumb Topping

1/2
cup granulated sugar
1/3
cup Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1/4
cup butter or margarine, softened

Coffee Cake

2
cups Gold Medal™ all-purpose flour
3/4
cup granulated sugar
1/4
cup shortening
3/4
cup milk
1
egg
2 1/2
teaspoons baking powder
3/4
teaspoon salt
2
cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)

Vanilla Glaze

1/2
cup powdered sugar
1/4
teaspoon vanilla
1
to 1 1/2 teaspoons hot water
Directions

  • 1Heat oven to 375°F. Grease bottom and side of 9×3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
  • 2In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
  • 3Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
  • 4In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.