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Pepperidge Farm Soft Baked Snickerdoodle Cookies Recipe

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This recipe for Pepperidge Farm Soft Baked Snickerdoodle Cookies is from Copycat recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
 
Topping
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Directions:
Directions:
1. Preheat the oven to 325 degrees F.

2. Using an electric mixer on medium speed, cream together the butter, sugars, egg, and vanilla in a medium bowl until smooth.

3. In a separate bowl, stir together the flour, baking soda, cream of tartar, and salt.

4. Mix the dry ingredients into the wet stuff using the electric mixer on medium-low speed until the dough is smooth.

5. Mix the topping ingredients together in a small bowl.

6. Measure 1 heaping tablespoon of the dough and roll it into a ball with your hands.

7. Press the cookie dough ball into the cinnamon sugar. Place the ball, sugared-side-up, on a baking sheet lined with parchment paper. Bake for 14 to 16 minutes, or until the cookies just begin to turn light brown. Be careful not to bake the cookies too long, or they won't be soft like the originals.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
The easiest recipes often make the best food, and this simple clone reproduces one of my favorites. The cinnamon-and-sugar-topped snickerdoodles from Pepperidge Farm's line of soft cookies taste really good and are a perfect chewy consistency—eating just one an excercise in futility. The steps here are pure Baking 101, but don't wander too far from the kitchen when the cookies go in the oven so that they don't overbake. You want to yank the cookies out of the oven when they are just slightly browned and still soft. After they cool, store the cookies in an airtight container to keep them soft and chewy.

 

 

 

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