CHEW THIS! Vanilla Pudding Snickerdoodles

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Snickerdoodles, perfect for cold weather

Blaise Doubman

The more I read about and research Snickerdoodle cookies, the more I realize that I do not know what I thought I did about one of my favorite cookies. For starters, the Snickerdoodle cookie started as a flat type of biscuit, which I am going to go as far as to say that means it started off as some type of pastry? As the biscuit confection got thinner and thinner over the years it gradually morphed itself into more of a cookie base. Some purists believe that without cream of tartar being added to the dough, the final cookie can not be classified as a Snickerdoodle. Which I think is ridiculous. I have several Snickerdoodle recipes that I have shared here with my readers and on my website and none of them have cream of tartar!

I like taking a recipe and putting a spin on it somehow. I have made Snickerdoodle cookies the traditional way, by rolling the balls of dough into a cinnamon and sugar mixture before baking but yet I have also made them unique by adding in ground clove and nutmeg to the cinnamon and sugar mixture. Talk about delicious! This recipe is traditional in the aspects of the cinnamon sugar dough ball roll but not traditional in the sense that it calls for some vanilla instant pudding mix. What? Yes! It gives the cookies a distinctive taste and texture that is so good!

Vanilla Pudding Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1/3 cup vanilla instant pudding mix
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour

Start by preheating your oven to 350 degrees F.

Line two large baking sheets with parchment paper.

In a large bowl combine the softened unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture.

Stir in the vanilla instant pudding mix.

Stir in the large eggs.

Beat in the pure vanilla extract, baking soda and salt.

Gently fold in the white all-purpose flour.

Combine 1/4 cup white granulated sugar with 2 teaspoons ground cinnamon in a small bowl.

Roll tablespoon size balls of dough into the cinnamon-sugar mixture and place on prepared baking sheets.

Bake, one sheet at a time, in preheated oven for 13 minutes.

Remove and allow to cool.


Ask and Answer: Many of you have written to me and expressed concern and question over the price of eggs lately. I am sure there is somewhat of a reason but I do not know a for sure answer on that. What I do know, is that I am hearing the prices will be falling down again soon.


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