snickerdoodle pie

I love snickerdoodle cookies! 

They're a sugar cookie, of sorts . . . and known for their lightly crisp cinnamon and sugar shell. Yum! 

They are soft and moist . . . and CHEWY!! The perfect choice to pair with flavored hot drinks and bold ice creams! 

And so I give you . . . Snickerdoodle Pie! 

It's HEAVENLY about 10 minutes right out of the oven, as the melted brown sugar and cinnamon are bubbling and oozing out from under the cookie pie . . . like a melted toffee syrup. Dreamy!

After it cools, it takes on more of a snickerdoodle cookie texture . . . BUT with ALOT more cinnamon goodness. 

I like to serve it WARM with a generous scoop of pumpkin ice cream. 

And there you have it . . . Fall on a plate! 

Here's what you'll need . . . 

pie crust

for the Cookie Pie Base

2 tbsp. cinnamon sugar, divided

2 tbsp. melted butter

1/4 cup butter

1/2 cup sugar

1/4 cup powdered sugar

1 egg

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cream of tartar

1/2 cup milk

1 1/2 cups flour

1 tsp. vanilla

for the Cinnamon Sugar Syrup

1/4 cup butter, softened

1/2 cup brown sugar

3 tbsp. water

1/4 tsp. cinnamon

2 tbsp. corn syrup

1 tsp. vanilla

Preparation pictorial . . . 

If using a store bought pie dough, be sure and read the directions regarding thawing time.



Form pie dough in a pie dish.

I love ruffles, so I chose to make a scalloped edge on the dough.

Brush melted butter over pie crust and sprinkle with 1 tbsp. of cinnamon sugar.

Beat together 1/4 cup butter, sugar, powdered sugar, baking powder, salt, cream of tartar, egg, milk, flour, and 1 tsp. vanilla. Spread evenly in the pie crust.

In a saucepan over medium heat, combine 1/4 c. butter, brown sugar, water, cinnamon, corn syrup, and 1 tsp. vanilla. Gently boil for 2 minutes. Carefully pour over batter in pie crust and sprinkle with remaining cinnamon sugar.

Cover the edges with foil and bake at 350 for 20 minutes. Remove the foil and continue baking for 15-20 minutes until just set in the middle.

**Slightly shake the pie dish. You want a firm jiggle, and then you know it's the perfect doneness.

       Slice and serve with pumpkin ice cream. Yum!  

Enjoy!

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Snickerdoodle cookies

"Mom, can we bake cookies today?"

I have a hard time saying no to baking cookies.

It's something that I enjoy doing with my kids. Everyone is eager to help out, and although I have quite a mess to clean up afterwards,  their efforts, giggles, and happiness make it all worth it.

We pondered what cookies to make, and Snickerdoodles came to mind.

Since we're at the end-of-Summer, and quickly approaching Fall . . . I thought Snickerdoodles would make a perfect cookie for this time of year . . . 

        . . . a soft and chewy sugar cookie covered in one of Fall's favorite spices . . . cinnamon.                                                         YUM!

I love Snickerdoodles any time of year, but I think they're best at the end of Summer, just before we welcome Fall.

It's the mild flavored sugar cookie rolled in a sugar & cinnamon mixture that make this the perfect combination.

A little bit of Summer wrapped in a whole lot of Fall . . .  that's how I describe a Snickerdoodle!

There's a secret to making these cookies tender and chewy.

Besides having the right recipe . . . baking them at a lower temperature, and for the right amount of time, is also key.

I bake these cookies at 300 degrees Fahrenheit for 12 minutes, and then pull them out of the oven and let them sit on our counter-top for several minutes.  Although they look a little under-cooked, they continue to bake on the cookie sheet to a perfect tender, chewiness!

There's something so satisfying about these cookies . . . maybe its that the crinkles that develop on top that are filled with sugar & cinnamon . . . or maybe it's their soft texture and moist insides . . . whatever it is . . . they're so delicious!

Ingredients

1/2 cup butter, room temperature

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg, room temperature

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

.     .     .     .     .     .     .

for rolling the sugar dough
2 Tablespoons granulated sugar

1 teaspoon cinnamon

Preparation

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

In another bowl, combine the flour, salt, baking soda, and cream of tartar.

Pour the dry ingredients into the wet ingredients and mix well.

Preheat oven to 300 degrees while you let the dough rest for at least 60 minutes in the refrigerator.

In a small bowl, combine the sugar with the cinnamon for the topping.

Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an cookie sheet lined with parchment paper. 

Repeat for the remaining cookies.

Bake the cookies for 12 to 14 minutes and no more. The cookies may seem under-cooked, but will continue to bake after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

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