Snickerdoodle Squares

I love Snickerdoodles and these squares are a delicious update on the classic cookie! Add a little white chocolate for a twist.

Snickerdoodle Squares

2 sticks unsalted butter, melted
2 cups light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups white all-purpose flour

Start by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl cream together the melted unsalted butter with the light brown sugar. Beat in the large eggs and pure vanilla extract.

Add in the baking powder, ground cinnamon, salt and baking soda and mix until combined. Fold in the white all-purpose flour.

Pour into prepared pan and smooth out the top evenly. Sprinkle evenly, on top, a mixture of 2 tablespoons white granulated sugar and 1 teaspoon ground cinnamon.

Bake in preheated oven for 35 minutes. Remove and allow to cool completely before cutting, serving and enjoying.

Vanilla Pudding Snickerdoodles

Originally published on “Blaise the Baker” September 13th, 2017

Lately I have been obsessed with instant vanilla pudding and adding it to baked goods and seeing – and tasting – the results. These “Vanilla Pudding Snickerdoodles” are quickly becoming a favorite around here and I highly recommend you try them!


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.


CHEW THIS! Chocolate Snickerdoodles

Chocolate Snickerdoodles


The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 15th 2017 edition. By: Blaise Doubman 

A Twist on a Classic Cookie
Blaise Doubman

I have loved Snickerdoodle cookies for as long as I can remember! There is just something so special about a soft and chewy cookie that is rolled in cinnamon and packed with butter and sugar. Just the smell of them baking is enough to bring back wonderful childhood memories for me of my Mom and Grandma’s making these in their kitchens. Truthfully, the dough is pretty good too. I’m not endorsing eating raw cookie dough – never a good idea – but since I’m a recipe developer, I have to taste all the steps and processes leading up to the finalized product. Convincing enough? On a serious note though, I have always loved everything about a Snickerdoodle. Even the name. How fun is it saying, “Snickerdoodle”!?

Awhile back I was wondering to myself how I could ever “improve” on the original Snickerdoodle cookie. I tried adding white chocolate, cinnamon chips and a thick vanilla buttercream. The buttercream worked pretty well, but the white chocolate and cinnamon chips did not have the taste I was looking for. Then suddenly, one day, it hit me! Add chocolate! Of course! So, with the addition of unsweetened cocoa powder, a roll in white granulated sugar and a hint of pure vanilla extract, my “Chocolate Snickerdoodles” were born! These are deliciously different than the Snickerdoodles you may be used to, in taste and texture. The texture of these cookies are more in the “sandy” family and the taste is rich and decadent.

Chocolate Snickerdoodles

Using solid vegetable shortening instead of butter in this recipe guarantees the cookies to have that “sandy” quality that I was looking for when developing the recipe. It also guarantees the cookies to have that uniform “cracked” appearance that so many people ask me about and recognize. Feel free to add a little ground or roasted cinnamon to the dough of this particular cookie, for a “spicy hot chocolate” version. This dough can also be made in advance and kept, covered, in the refrigerator for up to three days.

2 cups white granulated sugar, plus ½ cup divided
1 ½ cups solid vegetable shortening
2 large eggs
¾ cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
2 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
2 ¼ cups white all-purpose flour

Start by preheating your oven to 350 degrees F. Line large baking sheets with parchment paper.

In a large bowl combine the 2 cups white granulated sugar and solid vegetable shortening until smooth and combined. Beat in 2 large eggs.

Add in the unsweetened cocoa powder, pure vanilla extract, cream of tartar, baking soda and salt. Stir together until everything is thoroughly combined and mixed together well.

Finally, gently fold in the white all-purpose flour, being careful not to overwork the dough.

Place the remaining ½ cup white granulated sugar into a small bowl.

Using a teaspoon, scoop out the dough and roll into a ball. Make the dough balls about the size of a walnut. Roll the dough balls in the white granulated sugar, coating evenly, before place them on the prepared baking sheets. Leave about 2-inch space between each cookie.

Bake, one baking sheet at a time, in the preheated oven for 14 minutes. Once the cookies have cracked on top and settled on the bottom, they are done.

Remove from the oven and allow to cool completely before enjoying.

Ask and Answer: I have been getting messages about the “perfect pie crust” and people looking for that one foolproof recipe. I’ve been making my Grandma Barbra’s pie crust for years and have shared that recipe here, on my website, and in Donna Cronk’s book “That Sweet Place: At Home in the Heartland”. I do have some simple tips that may help with your pie crust making. First, always use cold ingredients. Second, don’t take the process so seriously. Relax and have fun with it. Nothing ever turns out when all the fun is taken away from it. Thirdly, I always use solid vegetable shortening in my crust. Butter simply can’t replicate the tenderness and flakiness of solid vegetable shortening. Hope this helps!

CHEW THIS! Soft and Chewy Snickerdoodle Cookies

Soft and Chewy Snickerdoodle Cookies


The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 5th 2014 edition. By: Blaise Doubman

Cinnamon and Sugar are the Smells of Autumn
Blaise Doubman

Autumn is here and to me that means the smell of cinnamon and sugar coming from the kitchen. There is nothing like the freshly baked smell of something with cinnamon and sugar coming from the oven. Apple pie, apple crisp, cinnamon bread, candied pecans and Snickerdoodle cookies are just a few of the mouth watering scents that usually make their way through the kitchen throughout this time of year. These scents along with the changing colors of the leaves, cooler weather, and Jacob’s Family Orchard’s apple cider, donuts and slushies (personal favorites of mine) are all signs that Autumn is upon us!

Over the past several months I have been testing Snickerdoodle cookie recipes and with this time of year, it’s the perfect excuse to make these delicious cinnamon and sugar rolled cookies. In “The Joy of Cooking” it states that Snickerdoodles are probably German in origin meaning “snail noodles”. A large part of my research though, shows that the actual invention of these cookies is largely unknown. Whoever invented these and for whatever reason – I would like to thank them for this creation, and after trying this recipe, you will want to thank them too…

Soft and Chewy Snickerdoodle Cookies

These cookies fall into the category of “soft and chewy”. They will last several days in an air-tight container. Before starting the recipe, make sure all ingredients are at room temperature – an important rule when baking. Also remember to bake these just at 17 minutes and allow them to cool on the baking sheet. You can place these fairly close together on the baking sheets – they do not spread out that much. When using a 1-inch cookie scoop it makes around 3 dozen cookies.

For the cookies…
1 ½ cups white granulated sugar
2 sticks unsalted butter (8 oz.)
2 eggs
1 tablespoon vegetable shortening
1 teaspoon baking soda
¼ teaspoon salt
2 ¾ cups all-purpose flour

For the cinnamon-sugar mixture…
½ cup white granulated sugar
2 tablespoons ground cinnamon

Start by preheating the oven to 325 degrees F.

Line two large baking sheets with parchment paper.

In a large bowl cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time and mix well.

Next, add in the shortening, baking soda, and salt and stir to combine.

Carefully add in the flour (a cup or so at a time) and stir until just combined, being careful not to over mix the dough.

In a small bowl, combine the ½ cup white granulated sugar and 2 tablespoons ground cinnamon and stir together until well combined.

Using a 1-inch cookie scoop, scoop the dough out into balls and place into the smaller bowl with cinnamon and sugar and roll around until evenly coated, one at a time.

Once evenly coated, place on prepared cookie sheets. Do this until all the dough is used.

Place baking sheets, one at a time, into preheated oven and bake for 17 minutes.

Remove from oven and allow to cool before serving.