Wednesday, December 16, 2015

Snickerdoodles and the Great Cookie Swap

I absolutely loved participating in the Great Food Blogger Cookie Swap.  While this was the 5th annual cookie swap, it was my first year participating.  I baked, packed, and sent off snickerdoodles to bloggers all over the country.   The cookie swap was a fun opportunity to share cookies with (and better yet to receive cookies from) participants all over the country, while benefitting a great cause.

Each participant was given 3 people to ship a dozen cookies to.  I sent cookies to Michele of West via Midwest, Arwen of At Home with Arwen and Heidi of Honey Lime Kisses.  Proceeds from the cookie swap benefitted Cookies for Kids' Cancer, which raises funds for research into less toxic and more effective treatments for kids' cancer.  OXO, Dixie Crystals, and Land O'Lakes sponsored the event and matched the raised donation to Cookies for Kids' Cancer

I decided on one of my favorites and one of my first recipes to really play with and edit.  These snickerdoodles are both soft and crunchy (as they should be) and they pretty much melt in your mouth when they first come out of the oven.  To me, they taste like cinnamon buttery goodness, but I may be partial.  Also, I was shipping cookies across the country, so I wanted to bake a cookies that wouldn't fall apart too easily.  These aren't too crumbly and aren't too soft.  I was so excited to hear from people that the cookies made it too them!

Snickerdoodle Cookies

Makes approximately 24 cookies
Prep Time: 40-60 minutes (only 10 minutes of active prep)
Bake Time: 14-18 minutes


1 3/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-2 tablespoon milk 

Cinnamon-sugar coating
2 tablespoons sugar
1 teaspoon cinnamon


  1. Combine the flour, salt, baking soda, and cream of tartar and set aside. 
  2. Cream together the butter and sugars until light in color (2 to 5 minutes) then add the vanilla, egg and milk.  
  3. Add the dry ingredients to the sugar butter mixture in thirds.  The dough should be soft at this point, if it seems very dry, you can add up to another tablespoon of milk. 
  4. Let the dough rest in the refrigerator 30 to 60 minutes.  
  5. Before removing the dough from the refrigerator, preheat the oven to 350F and line a cookie sheet with parchment paper or a non-stick mat.  
  6. Combine the sugar and cinnamon in a separate bowl. 
  7. Use a small cookie scoop and roll the balls of cookie dough in the cinnamon sugar mixture before placing on your cookie sheet, leaving 2 inches between.  
  8. Bake at 350F for 14-18 minutes.  Remove when the cookies look completely done in the middle. 
tip* Don't wait for the golden edges to appear on these cookies, or you will end up with hard cookies.  Ask me how I know.

In addition to sending off cookies, I also received some delicious cookies! 
Thanks to:
Christy Majors for the Winter Dream Cookies.
Charles of The Salted Table for the Salted Peanut Butter Chocolate Chip Oatmeal Cookies.
And Amber of Blue Bonnet Baker for the Maple Peanut Butter Cookies.

The Great Food Blogger Cookie Swap 2015

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