I’m usually good after one or two cookies, but with these I could easily polish off a whole plate. These are small cookies so it’s not hard for anyone to do! They are crisp, buttery, flaky, and filled with sweet jam and crunchy nuts.

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Rugelach originated in the Jewish communities of Poland. Traditionally were made into crescent shapes but I’ve seen ones that are rolled into a log. I prefer the crescent shape because the edges get crispy while the inside is still soft.

How to make rugelach

Rugelach may look hard to make but really they are just made out of a few components. The cream cheese and butter dough is unsweetened and slightly tangy. Somehow with a few simple ingredients you end up with a flaky and crispy dough.

Once the dough is chilled, roll it out and add the filling. Raspberry jam and walnuts is my favorite, but you can switch up the jam or nuts if you like. I used raspberry freezer jam, which I made using my freezer jam recipe.

I always use walnuts, but I imagine pecans, hazelnuts, or almonds would also be delicious. Don’t like nuts? Feel free to leave them out and add dried fruit or chocolate instead.

Roll the pieces up and then place on a parchment lined baking sheet. Sprinkle with additional cinnamon sugar on top for a little extra sweetness. It’s as simple as that!

Tips for homemade rugelach

Make the dough the day before you want to bake your cookies, it needs to be well chilled before rolling. Otherwise the dough is quite sticky and would be impossible to work with.

Once you are ready to roll the dough, make sure you have enough flour on your surface so it won’t stick. I like to pick up the dough and rotate it as I’m rolling to ensure it’s not sticking.

Don’t worry if your dough is not a perfect circle, mine never are and they still turn out great. It makes them look homemade and rustic!

These are simple cookies so you want to make sure you are using the best ingredients. I recommend a good quality jam as the filling is the most prominent flavor.

You want your nuts to be chopped fairly fine, so they will be evenly distributed in the filling. Since these are fairly small cookies, it leads to a better ratio in the cookies as well.

You can easily adjust the sweetness of these cookies based on how much cinnamon sugar you add to the filling. I prefer mine to be a little less sweet, so I tend to use less cinnamon sugar. You can store cinnamon sugar in an empty spice jar with a shaker to easily sprinkle the sugar over the dough.

To spread out the jam, I like to use an offset spatula (not necessary but very handy). I also prefer to use a pizza cutter to cut the dough into triangles. A sharp knife would work perfectly fine as well, it’s just fun finding another use for a pizza cutter.

The rugelach dough can be made ahead of time and frozen for up to 3 months or baked cookies can be frozen up to one month. I like to freeze my dough ahead of time during the holidays so I can just roll and bake cookies when needed.

Have you tried Raspberry Walnut Rugelach? What’s your favorite type of rugelach?

More holiday recipes to try

Cranberry Orange Bundt Cake

Cranberry Cheesecake Pie

Jam Filled Thumbprint Cookies

Pumpkin Pie Bars with Shortbread Crust

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Raspberry Walnut Rugelach

These Raspberry Walnut Rugelach are crispy, buttery, flaky, and lightly sweetened. Cream cheese really makes this dough unique and memorable.

Course Dessert

Cuisine Jewish

Keyword freezer jam, nuts, pastry

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Chilling time 12 hours hours

Total Time 13 hours hours 25 minutes minutes

Servings 32 2 cookies each

Author Amy’s Delicious Mess

Ingredients

• 8 oz cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 1/4 cups all purpose flour
• 1 cup finely chopped walnuts, or nut of your choice
• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 cup raspberry jam, or jam of your choice

Instructions

Make the dough

• In the bowl of a stand mixer or using a hand held mixer, beat the cream cheese and butter until well blended together.
• Add in 1/2 of the flour and mix until incorporated, then add in the remaining flour and mix until fully incorporated. Scraping down the sides as needed. The dough will be soft and sticky, but don't add any additional flour.
• Divide the dough into 4 pieces (I just like to roughly divide it in the dough with a rubber spatula) and place each piece of dough onto a piece of plastic wrap. Fold over half of the plastic wrap and press down into a 1-inch thick circle. Then wrap up with the remaining plastic wrap.
• Continue until you have all of the dough wrapped. Place in the fridge to chill overnight.

Making the rugelach

• Preheat the oven to 325°F and line a baking sheet with parchment paper.
• In a small bowl, mix the sugar and cinnamon together.
• Lightly coat your dough circle with flour and on a lightly floured surface (I like to use parchment paper), roll out one disk of dough to a 11-inch circle. Use more flour as necessary as you don't want the dough to stick to your surface.
• Spread 1/4 cup of raspberry jam over the surface of the dough and sprinkle on about 1 tablespoon of the cinnamon sugar mixture. Sprinkle on 1/4 cup of the chopped walnuts.
• Using a sharp knife or pizza cutter, cut each circle into 16 wedges. Roll up each wedge starting from the outer edge in towards the middle.
• Once rolled, place on the prepared sheet pan with the point side down. Continue rolling the remaining rugelach until you have enough to fill your pan. Once the pan is filled, sprinkle with cinnamon sugar over the rolled rugelach. (I like to keep extra cinnamon sugar in an empty spice jar with a shaker top)
• Bake for 20-25 minutes or until lightly golden brown. Rotate the tray 1/2 through baking. Transfer to a wire cooling rack once they come out of the oven to cool completely.

Notes

1. I’ve used both regular cream cheese and light cream cheese for the dough, I’ve never noticed a difference so you can use what you prefer.
2. My favorite combination for these have always been raspberry jam and walnuts, however you can customize this to whatever jam and nut combination you like.
3. You can freeze the dough for up to 3 month or freeze any extra baked cookies.
4. These cookies are not overly sweet, but that depends on how sweet your jam is.  If you want your cookies a little sweeter, you can increase the cinnamon sugar in the filling to 1/2 cup.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only. 

 

 

Recipe adapted from Kraft

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I’ll admit that I’m not normally a big fan of pumpkin pie. I can usually take it or leave it unless it’s homemade and really good. Does that make me a pumpkin pie snob? How do you feel about pumpkin pie?

My stance has now changed on pumpkin pie, well at least when it comes to these pumpkin pie bars. The pumpkin pie filling is lightly sweetened and full of spices. The shortbread crust is crisp, buttery, and pairs perfectly with the creamy pie filling. You can serve plain like I did or with some fresh whipped cream. Either would be delicious!

If you can believe it, I’ve never made a pumpkin pie. I’ve made pumpkin bread, pumpkin granola, pumpkin banana bread, and pumpkin cookies but for some reason pie has not been on my list. These will be in my regular holiday rotation now, once you try them you will feel the same way.

How to make pumpkin pie bars

These Pumpkin Pie Bars with Shortbread Crust are fairly easy to put together. No fancy ingredients needed and everything can be mixed by hand. A lot of pumpkin pie recipes call for evaporated milk, but this just uses regular milk.

When I first decided to attempt these, I knew I wanted to use the crust recipe from my Cranberry Cheesecake Pie. With a few tweaks, it’s the perfect base for these bars.

This shortbread crust is a simplified version of the original crust. Simply mix the dry ingredients together and then add melted butter. Press into a lined pan and par-bake.

The filling is adapted from One Mama’s Daily Drama and is just as simple as the crust. You are essentially just mixing everything together and pour in to the par-baked crust. Make sure you are using 100% pure pumpkin puree and not pumpkin pie filling.

I have only made this with canned pumpkin, you may be able to use homemade pumpkin puree but you may need to adjust the amount of liquid. I’ve also made this with 1/2 brown sugar and 1/2 maple syrup, which was just as delicious. You could try with all maple syrup but I would suggest cutting back on the milk slightly.

This is a fairly thin pie filling, but it will bake up beautifully. You just have to trust it! These pie bars are best enjoyed once they have been chilled. I recommend chilling for at least 2 hours or overnight before cutting into bars.

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Pumpkin Pie Bars with Shortbread Crust

These Pumpkin Pie Bars with Shortbread Crust are an easier version of everyone's favorite holiday dessert. These are easy to whip up and will become a new holiday favorite.

Course Dessert

Cuisine American

Keyword bars, holiday baking, pie, pumpkin

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Cooling and chilling 3 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 16 bars

Author Amy’s Delicious Mess

Ingredients

Shortbread crust

• 1 1/4 cups all purpose flour
• 1/3 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, melted

Pumpkin pie filling

• 1/3 cup light brown sugar, packed
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 3 eggs, room temperature
• 15 oz pure pumpkin puree, (not pumpkin pie filling)
• 1 cup 1% milk, or milk of your choice

Instructions

Make the crust

• Preheat the oven to 350°F and line a 9×9-inch non-stick baking pan with parchment paper. The parchment paper will make it easier to remove the bars later.
• In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt.
• Add the melted butter and mix until combined and there are no longer any streaks of flour.
• Pour into the prepared pan and press the dough out evenly.
• Bake for 10 minutes and then allow to cool slightly.

Make the pumpkin pie filling

• Preheat oven to 425°F.
• In a large bowl, mix together the brown sugar, cinnamon, pumpkin pie spice, and salt.
• Add the eggs and and whisk until combined. Then add the milk and whisk until incorporated.
• Add the pumpkin puree and whisk until smooth and completely incorporated. Tap your bowl on the counter a few times to remove any air bubbles.
• Pour the pumpkin mixture into the par-baked crust.
• Bake for 15 minutes at 425°F and then lower to temperature of 350°F and bake for an additional 20 minutes. The pie bars should be set on the outside but still have some jiggle in the center.
• Allow the pie bars to cool for an hour and then refrigerate for at least 2 hours. I prefer to make these the day before and allow the pie bars to chill over night.
• The bars should be sliced once they have had a chance to chill.

Notes

1. If you don’t have pumpkin pie spice, you can make your own. 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/8 tsp ground nutmeg.
2. I’ve only tested this recipe with 1% milk but any type of milk or milk alternative  should work.
3. Pure pumpkin puree should be used, not pumpkin pie filling.
4. The pumpkin pie batter may seem a little thin, but it will bake up fine.
5. Pumpkin pie bars can last for 3-4 days in the fridge, or up to 2 months in the freezer.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I adapted this recipe from Butternut Bakery and let me tell you, they are good. They are really good and I can’t stop eating them. They are filled with my favorite fall spices and are soft and chewy. How can you go wrong with that?

I cut down the brown sugar from the original recipe by 1/3. Honestly, I don’t think that these need to be any sweeter. Since they are rolled in sugar, I didn’t think they needed to be super sweet. My cookies are smaller, but I see it as built in portion control. I had a hard time not eating all of the cookies, so I threw them into the freezer. That way I can easily grab one and enjoy it with my coffee.

Have you ever had cookies straight from the freezer? These Chewy Brown Butter Pumpkin Cookies are perfect straight out of the freezer. They are still chewy and the texture is a little different, but in a good way. If you’ve never tried it, I highly recommend it. Let me know what you think!

Notes to the recipe

I’ve mentioned this before, but I highly recommend using a cookie scoop. Your cookies will be uniform and they will bake evenly. Plus it saves time when scooping the cookies. Anything that will get these cookies baking faster is a win in my book!

Brown butter is worth the extra effort. I recently discovered brown butter and I don’t know why I haven’t used it sooner. These Gooey Browned Butter S’mores Bars introduced me to this nutty goodness and I’m trying to think of new ways to incorporate it.

On this particular batch, I tried my hand at the new (at least new to me) pan banging trend. What is that you may be asking? Simply part way through baking, you lift the pan 3-4 inches above the oven rack and drop it down a couple of times. This is supposed to help the cookies spread and get crinkly on top. I didn’t notice a huge difference between this batch and another batch where I didn’t bang the pans. It was fun to do, but totally optional.

These cookies will definitely be making a repeat appearance in our house. I can see myself making these ever year in the fall (or whenever I have pumpkin on hand). Do you have a certain cookie that you make all the time or every year?

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Chewy Brown Butter Pumpkin Cookies

These Chewy Brown Butter Pumpkin Cookies have the perfect combination of flavors. The pumpkin and pumpkin pie spice make this a fall favorite that will have you coming back for more.

Course Dessert

Cuisine American

Keyword brown butter, cookies, maple syrup, pumpkin

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 35 cookies

Author Amy

Ingredients

Cookie dough

• 1 cup unsalted butter, browned and cooled
• 1 cup light or dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup pure pumpkin puree, (not pumpkin pie filling)
• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon

Coating

• 2 tbsp light or dark brown sugar, packed
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• flaky sea salt to sprinkle on top of the cookies, optional

Instructions

Brown the butter

• In a medium skillet, melt your butter over medium heat. The butter will begin to foam, but that's normal. Stir constantly with a wooden spoon for 5-7 minutes until golden brown. The solids from the butter should be lightly golden brown and it should have a nutty aroma.
• Remove the skillet from the heat and pour the brown butter into a glass or ceramic bowl to cool slightly. You don't want your butter to be hot but you also don't want it to be solid.

Assemble the cookie dough

• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
• In a large bowl, using a rubber spatula, mix the brown sugar and cooled brown butter. It's ok if they are not completely mixed together.
• Mix in the egg yolk, maple syrup, vanilla, and pumpkin until incorporated. Again, it's ok if it's not completely mixed together. The dough will come together.
• Add the dry ingredients and fold into the batter until completed incorporated, making sure to not over mix the dough. The dough will be soft, but it will firm up a little as you make the coating.
• In a small bowl, mix the brown sugar, granulated sugar, and cinnamon for the coating.
• Using a cookie scoop or tablespoon, scoop out the dough and roll in the cinnamon sugar mixture. (See notes.)
• Place the cookie dough balls onto the prepared baking sheet, making sure to space them about an inch apart so they have room to spread.
• Bake for 8-10 minutes or until the edges are cooked but the middle looks like it's slightly under done. You don't want to over bake the cookies, otherwise they may not be chewy. (See notes.)
• Sprinkle with flaky sea salt if using and allow the cookies to rest on the baking sheet for a couple minutes. Then transfer to a cooling rack to cool completely. Repeat until you have used all of your cookie dough.

Notes

1. I highly recommend using a cookie scoop when making cookies.  This ensures your cookies are uniform in size and will bake evenly.
2. There’s this trend of pan banging cookies that I wanted to try, so I make one recipe using this technique and one not.  I didn’t notice a huge difference taste wise, but it was fun to do.  If you would like to try this as well this is what I did.  At 6 minutes, I lift up the tray 3-4 inches from the oven rack and drop the pan of cookies.  I did this about 3 times and then rotated the tray and then repeated.  Cooked for the remaining time and that’s it!
3. These baked cookies freeze really well.  All you need to do is make sure the cookies are cooled completely and then place into a plastic freezer bag.  They have a great texture if you eat them frozen, or you can allow them to thaw and enjoy.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

 

Recipe adapted from Butternut Bakery

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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Summer was trying to hold on but it’s definitely starting to feel more and more like fall. I’ve been seeing pumpkin recipes everywhere and since I’m not quite ready for the fall weather, I couldn’t completely commit to a fall recipe. Summer is my favorite season weather wise, but fall and winter are the best for baking. There’s nothing better than baking on a cool fall day and filling the house with the smell of baked goods. Do you agree or is it just me?

I originally found the recipe from Cookie & Cups a couple of years ago. A couple of tweaks later and here we are. This is perfect for when you are tired of traditional banana bread but still want to use up your overripe bananas. I always like to replace some oil in sweet quick bread recipes with unsweetened apple sauce. This makes the bread a little healthier and ensures that the bread will be moist. No one likes to have a slice of dry bread!

This recipe makes one loaf but I often tend to double it. Bake one for now and freeze one for later. It doesn’t take that much extra effort to make another loaf. This Pumpkin Banana Bread freezes really well. You can freeze the whole loaf or slice it up and freeze a couple of slices together. I prefer freezing in slices so when we want a few I can just pull out one package and let it thaw in the fridge.

Need more ideas to use up those ripe bananas? Try one of these.

The BEST Banana Oatmeal Pancakes

Simple Banana Oatmeal Waffles

Banana Muffins with Oatmeal Topping

Banana Oatmeal Chocolate Chip Cookies

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Pumpkin Banana Bread

This Pumpkin Banana Bread is moist, tender and delicious. It's the perfect bread to ease into fall but could also be enjoyed all year long.

Course Breakfast, Brunch

Cuisine American

Keyword bananas, bread, easy, pumpkin

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 slices

Author Amy

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup canned pumpkin
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup unsweetened apple sauce
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 tsp pumpkin pie spice
• 2 tsp cinnamon sugar (optional), to sprinkle on top

Instructions

• Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray.
• In a small bowl, combine flour, baking soda, salt, and pumpkin pie spice.
• In a large bowl, stir together the mashed banana, pumpkin, sugar, oil, apple sauce, eggs and vanilla until well combined.
• Add the flour mixture and stir until just combined and you no longer see any streaks of flour.
• Pour the batter into the prepared pan
• Sprinkle the top of the batter with cinnamon sugar and bake for 50-55 minutes, or until a toothpick comes out clean,
• Cool in the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

1. I like to add unsweetened apple sauce to ensure my bread is moist.  This time I used unsweetened cinnamon applesauce, but regular unsweetened apple sauce is just as good.
2. Do not over bake your bread, you don’t want it to dry out.
3. The cinnamon sugar on top is optional but highly recommended.  I always keep a jar of cinnamon sugar around, I like use it as a topping on most of my sweet breads.  It adds a little extra sweetness which is nice since my breads tend to be less sweet.
4. This bread freezes well, you can either freeze it whole or in slices.  I prefer to slice the bread and package a couple of slices together in plastic wrap.  You could even wrap each slice individually so you can just pull out what we want to eat.  Place the wrapped slices in a freezer bag to keep them fresher.
5. You can store the bread on the counter for a couple of days or in the freezer for a couple of months.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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The post Pumpkin Banana Bread appeared first on Amy's Delicious Mess.

This post was originally published on 5/12/20, it has been updated as of 9/14/20

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I didn’t have a recipe that I followed, I just made it up as I went along and I think it turned out really well!  I’m sure there are recipes that you could find online for this but I know the basics of cinnamon rolls and just made it to my taste.

The rolls are simply the crescent dough rolled out with the seams pressed together.  You then brush on melted butter and then sprinkle a mixture of brown sugar and cinnamon all over the dough.

You then roll up your dough starting at the bottom until you reach the top.  Once rolled, you cut it into 8 pieces and place into a greased cake pan.

While your rolls are baking, you will want to put together your icing.  The icing I made is just some powdered sugar, vanilla extract. and some milk.  You could easily double the icing recipe if you like more icing on your cinnamon rolls!

You will want to make sure to frost your rolls while they are still warm, but not hot. If they are too hot the glaze will melt too much and run off.  If your rolls are too cold then the glaze will not melt into cinnamon rolls.

Additions and what to serve with these cinnamon rolls

I kept these cinnamon rolls pretty basic, but you could add some chopped nuts, raisins, or chocolate chips if you like. Walnuts add a nice crunch to the cinnamon rolls, which I really like. Tim didn’t like the walnuts so I left them out this time. Chocolate chips would make these even more decedant!

These Cheater “Cinnamon Rolls ” would be great for brunch. Pair it with quiche and fruit and you are good to go! This would also go well with baked apple oatmeal, which is a little healthier option. I also wouldn’t judge if you just wanted to eat this with a cup of coffee. I may have done that……

Let me know what you think if you make these cheater cinnamon rolls!  Did they satisfy your craving or did it leave you wanting more?

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Cheater “Cinnamon Rolls”

Quick and easy "cinnamon rolls" for when you have that craving but are short on time. So simple to put together, you will want to make it again and again.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword easy, quick, rolls, simple

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 cinnamon rolls

Author Amy

Ingredients

Rolls

• One tube of crescent rolls
• 2 tbsp unsalted butter, melted
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon

Icing

• scant 1/3 cup powdered sugar
• 1/2 tbsp milk, any kind you’d like
• splash vanilla extract

Instructions

Directions:

• Preheat oven to 375°F, grease a round cake pan with butter (I brushed on a little bit of the melted butter).
• Working on parchment paper, open the tube of crescent rolls and unroll the dough towards you.  Pinch together all of the seams and make sure there are no holes or gaps. Press out slightly.
• Brush on the melted butter all over the dough.  Mix together the brown sugar and cinnamon, sprinkle evenly over the dough.
• Roll up the dough starting at the end closest to you and roll away from you.  You will want to roll the dough fairly tightly so that it will stay together.  If needed, you can use the parchment paper to help roll up the dough.
• Cut your roll into 8 pieces.  Place each piece cut side down into your prepared cake pan, making sure to leave space between the pieces so they have room to expand.
• Bake for 15 minutes or until golden brown and cooked through.
• While your rolls are baking, mix together all your ingredients for the icing.
• Let your cinnamon rolls cool for 3-4 minutes before spreading on the icing.

Notes

1. If you like more icing, you can easily double the icing recipe.
2. I’ve made this with chopped walnuts before, but you could also use raisins or chocolate chips.
3. These cinnamon rolls are best fresh, but you can reheat in the oven, toaster oven, or air fryer to crisp them back up.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

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Everyone loved these cookies so I’m glad I doubled the recipe. I only made a few changes. I used half regular sugar and half vanilla sugar because I ran out of regular sugar. I’m not sure if it really made a difference in how they came out but I’m sure it didn’t hurt the flavor.

Snickerdoodles with Cinnamon Chips

Adapted from Priscilla’s Baking Adventures

1/2 cup butter, softened

1 1/4 cups sugar

1 teaspoon vanilla extract

2 eggs

2 1/2 cup AP flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup cinnamon flavored baking chips

2 tablespoons sugar

1 teaspoon ground cinnamon

Preheat oven to 375 degrees F.

Cream butter and sugar. Add vanilla extract and eggs and mix until creamy.

Stir in flour, cream of tartar, baking soda and salt. Mix until combined then stir in the cinnamon chips. Mix the cinnamon and sugar together.

Shape the dough into balls and roll in cinnamon-sugar mixture. Place the balls 3 inches apart on a silpat lined baking sheet. Don’t flatten the balls.

Bake for 10 minutes or until set and lightly brown. Cool on a wire rack. Enjoy!

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For the first batch that went onto the oven I just left them in balls but they didn’t look very pretty so for the next batch I used the bottom of a cup to flatten them and they turned out better but a little thin. After I flattened them I coated them with more cinnamon sugar. You can never have too much cinnamon sugar on the cookies!

Snickerdoodles

Adapted from Betty Crocker

1 1/4 cup sugar

1/2 cup butter, softened

1/2 cup shortening

2 eggs

1 teaspoon vanilla extract

2 3/4 cups AP flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 salt

1/4 cup sugar

2 teaspoons ground cinnamon

Preheat oven to 400 degrees F.

Mix 1 1/4 cups sugar, the butter, shortening, eggs and vanilla in a large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4 inch balls (I used my trusty cookie scoop). Mix 1/4 cup sugar and the cinnamon. Roll the balls in the cinnamon-sugar mixture. Flatten with the bottom of a cup if you want more uniform cookies. Roll in cinnamon-sugar again if you flatten them. Place 2 inches apart on an ungreased cookie sheet.

Bake 6 minutes or until set. Remove from cookie sheet to wire rack.

Enjoy!

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