Snickerdoodle Recipe

During our Fourth of July family BBQ, the adults and some of the older kids were sitting around talking about our sister and brother-in-law who were missing from the festivities.  They moved out to Florida last year the day after the Fourth and we were missing them.  My sister always brought her yummy Snickerdoodles to family functions.  My older brother was missing the Snickerdoodles almost as much as we were missing their family!  Since he shares a birthday with my 10 year old daughter (which was yesterday), we thought it would be fun to make him some Snickerdoodles with my sister’s recipe.


These Snickerdoodles are so tasty.  They are crispy on the outside and soft, moist and chewy on the inside.  The perfect combination for a cookie in my humble opinion.  These cookies taste just as great over the next couple of days too.  I usually only like cookies right after they are baked…or straight out of the freezer.  We also usually double the recipe so that we can freeze the rest of the cookies and pull them out for later.


Snickerdoodle Recipe


  • 1/2 cup shortening (we use Butter Flavor Crisco)
  • 1/2 cup Butter
  • 1 1/2 cups Granulated Sugar
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 2 2/3 cups Flour
  • 1 tsp. Cream of Tartar
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • Cinnamon & Sugar Topping
  • 1 TBSP Granulated Sugar
  • 1 tsp. Ground Cinnamon


  1. Preheat oven to 350 degrees Farenheit.
  2. Add butter, shortening and sugar in a mixer on beat together on medium speed until the mixture is fluffy.
  3. Beat in the eggs and the vanilla.
  4. Add the dry ingredients one at a time while continuing to mix together.
  5. Turn off mixer and set aside.
  6. Make the Cinnamon and Sugar Topping in a small bowl.
  7. Roll the cookie dough into small 1 to 1 and 1/2 inch balls.
  8. Roll each cookie ball in the Cinnamon and Sugar mix.
  9. Place cookies on a greased cookie sheet.
  10. Bake at 400 degrees for 8 to 10 minutes.
  11. Should be a nice golden brown color that is crispy on the outside and soft and chewy on the inside.


During the school year…if I plan ahead, the kids can pull a cookie out of the freezer and place it in their home lunch, so that it is perfectly thawed in time to eat it at school.


These cookies remind me of my sister so much!  Wishing she were actually the one here to make them…but they will have to do until we can see her and her family again.

Do you have an all time favorite cookie recipe?


Campfire ‘Smores Cookies–Eat Drink Eat

Hi “Idea Roomers”! I’m so excited to be posting over here after meeting Amy (and being ‘secret sisters’) at the SNAP conference in Salt Lake City. She gave me the most fun gifts throughout the trip – my favorite being the colorful paper baking containers, kind of like these.

I’m Kelley and I write a food (slash drink, slash party, slash travel, slash…whatever I feel like at the moment) blog called Eat Drink Eat.


Last weekend we had a family BBQ up at the “ranch” as we like to call it. My cousins camped out in their tents over the weekend so I thought I’d make festive ‘Campfire Smores Cookies’. Perfect for Summertime.

It’s a take on my cake cookies but with a smores twist!



  • 1-8oz. package of cool whip (found in the freezer section)
  • 1 box of chocolate cake mix
  • 1 egg
  • 1 cup powdered sugar

Marshmallow Filling:

  • 1/2 stick (1/4 cup) salted butter, softened
  • 7 oz. marshmallow cream
  • 1 tsp. vanilla
  • 1/2 box (8 oz.) powdered sugar
  • 2 TBS milk


  1. Start your cookies first by preheating your oven to 350 degrees.
  2. Mix the cool whip, cake mix and egg together.
  3. Place your powdered sugar into a bowl and cover your fingers with some to keep it from getting too sticky.
  4. Drop balls of dough (a little smaller than golf balls) into the powdered sugar to coat and place them on a cookie sheet.
  5. Bake for 10 minutes – make sure to keep them super chewy.
  6. While they cook (and cool) make your marshmallow frosting.
  7. In a mixer, add softened butter, marshmallow cream and vanilla and turn on medium until completely combined.
  8. With the mixer on, slowly add the powdered sugar followed by the milk.
  9. Keep it on the thick side so it won’t ooze out of the cookies.
  10. When the cookies are completely cooled, add a large spoonful of the filling to one of the cookies and make it a sandwich with another cookie.
  11. If you are feeling crazy, you can use a kitchen torch on just the filling to add that campfire feel.

Smores cookies recipe from EatDrinkEat

The Best Campfire Smores Cookies by EatDrinkEat

And with a little torching action (they do get a little melty when you do this):

the best smores cookies from

Kid tested (my almost 3-year old):

Smores Cookies from EatDrinkEat

Thanks again, Amy!

For more of my recipes visit Eat Drink Eat, follow me on FacebookTwitterPinterest and Instagram. xoxo

Kelley from Eat Drink Eat blog

Thanks so much for sharing these yummy cookies with us Kelley! It was so fun to have you! Be sure to head on over to Kelley’s site for more inspiration and yummy eats like the following:

Sauteed Brussel Sprouts with Bacon

brussel sprout recipe

Lemony Cake Birthday Bars



Best Chocolate Chip Cookies…for reals

So…you can tell what kind of a week I have been having by the posts I share.  This week has been a tough one for a few different reasons.  Like I mentioned before, I fell off the food allergy wagon…but I picked myself up off the ground, dusted myself off, and am working on climbing back on.   I was also sick yesterday, which is why there was no post.  I spent my working time in bed asleep!


In my self pity I decided to try a recipe I had been given from my friend Stacy who swears that these are THE. BEST. CHOCOLATE. CHIP. COOKIES. EVER!  Since I was already off the bandwagon, I thought…why not take the challenge and see if these cookies really are the best chocolate chip cookies.


And since my daughter has been wanting to bake goodies for my blog, it was the perfect recipe for her to bake up.  You guys…these are good and dare I say it…one of the best Chocolate Chip Cookie Recipes I have tried.  I think they are my new favorite…now I just need one of you smarties out there to turn this recipe into a gluten free version since I am getting back on the allergy bandwagon.


Best Chocolate Chip Cookies…for reals


  • 3/4 cup unsalted butter (at room temperature)
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups flour
  • one (3.4 oz.) package of instant vanilla pudding mix
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1-2 cups semi-sweet chocolate chips (according to your chocolate needs)


  1. Cream together butter and sugars till smooth.
  2. Add in egg and beat well.
  3. Add the rest of the ingredients one by one and mix well.
  4. Fold in chocolate chips.
  5. Scoop into balls on a greased cookie sheet. I like to use a medium ice cream scoop so the cookies come out the same size.
  6. Bake in a 350 degree oven for 10-12 minutes.


I would love for you to try these out and add your own vote as to whether they are your new favorite Chocolate Chip Cookies!!  Better stock up on some ice cold milk!!

Do you prefer a little Peanut Butter with your cookie?  Maybe our favorite Peanut Butter Chocolate Chip Cookie is more your style.  Heavens…there is enough love to go around…how about both?



our sponsors: