How about a cookie to chase your Monday blues away? I made you (us) a lovely batch of Cookies ‘n Cream Snickerdoodles. And they are exactly what your evening needs.
I know this because they are exactly what my evening needs. Earlier today I put Cookie on a time out for barking at the mail truck. She is now refusing to leave her crate as a punishment to me. It’s more devastating than it sounds. . .
I’m cheering myself up with a snickerdoodle and a big fat cup of (decaffeinated) coffee and the knowledge that she’ll shoot right out of her crate again when the UPS man drives by in about half an hour. Then we’ll go through this routine all over again.
So at the moment I’m focusing on the edible kind of cookie, the kind of cookie that cannot and will not ignore me. Right now, this cookie is my life. But really, how could a fluffy, chewy cookie covered in cinnamon-y goodness ever not be my life? You get me, right?
Chopped Oreos provide the cookies ‘n cream portion of this snickerdoodle and I love the crunch they add to the super-soft sweetness. The little pockets of Oreo filling are out of this world yummy.
If you’re new to baking snickerdoodles, don’t be surprised by the cream of tartar the recipe calls for. That (along with the cinnamon sugar they’re rolled in) is what differentiates snickerdoodles from sugar cookies. If you omit the cream of tartar your cookies won’t be as soft as they should be, and they won’t have the same flavor either. Not being a science genius, I can’t explain exactly why so you’ll just have to trust me.
And as always, be sure your butter is a room temperature before you mix your ingredients. That might seem unnecessary since you’re going to chill the dough before you shape and bake the cookies. But it’s important–your ingredients won’t mix properly if the butter is too cold.
Happy Monday ☺
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 8 Oreos, chopped
- 1/4 cup sugar
- 2 1/2 teaspoons ground cinnamon
- Place butter in a large mixing bowl and beat with an electric mixer on medium speed for 30 seconds, until butter is light and fluffy. Add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined. Beat in eggs and vanilla until combined. Scrape down the sides of the bowl. Beat in 2 cups of the flour with the mixer, then stir in the rest by hand. Gently fold in Oreos. Cover dough and refrigerate until dough is easy to handle, at least 1 hour.
- Preheat oven to 375. Combine 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls, then roll balls in cinnamon sugar. Place 2 inches apart on ungreased and unlined baking sheets.
- Bake for 10 to 12 minutes, until cookies are just barely browned around the edges. Allow to cool 5 minutes on baking sheets then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 3 days or in the freezer for up to 3 months.