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?


Brownie Mint Cookie Recipe

Earlier I shared with you some simple printable Cookie Bags that make a great gift for your favorite Dads, Grandpas, and the father figures in your life.  The cookie bags can also be used as a Thank You or small gift for a lot of other people…just print out the blank one.  In the earlier post I shared some pictures with some amazingly delicious Brownie Mint Cookies.  Several of you emailed me and left comments about sharing the recipe.


Today I am going to share the recipe with you so that you can make your own Brownie Mint Cookies.  You guys are going to LOVE these!  This recipe is from a local Cookie and Sandwich Shop and they are one of my family’s favorites.  They are sure to be a hit at the family BBQ this summer!


If you like chocolate brownies and mint…you will not be disappointed.  Just be sure to have plenty of ice cold milk on hand because you are going to need it!

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Brownie Mint Cookie Recipe from Cutler’s Cookies

Brownie Mint Cookie Recipe

Brownie Mint Cookie Recipe


  • 1 cup butter
  • 1 2/3 cup white sugar
  • 2 eggs
  • 1 1/4 teaspoon vanilla
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon baking powder
  • 2 1/3 cups cake flour (or all purpose)
  • Mint Frosting
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 to 3 tablespoons milk
  • 1/2 teaspoon mint extract
  • green food coloring
  • Chocolate Frosting
  • 1 cup butter, softened
  • 4-5 cups powdered sugar
  • milk
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon vanilla


  1. Cream butter and sugar.
  2. Add eggs and vanilla and mix until well blended.
  3. Add dry ingredients and mix.
  4. Cookies can be rolled out and cut out with circle cookie cutter or dropped and placed onto a greased cookie sheet.
  5. Bake at 350 degrees for 10-12 minutes.
  6. Cookies are done when the top is slightly cracked and no longer looks wet.
  7. For Brownies double the recipe and then spread into a 9 x 13 inch baking pan.
  8. Bake at 350 degrees for 22-24 minutes.
  9. For Mint Frosting mix the butter and powdered sugar. Add only enough milk to make a smooth consistency, Start with 1 Tablespoon and add till good texture. Add mint extract and enough food coloring for a light green color. The frosting should be thick, not runny.
  10. Beat softened butter, cocoa, and powdered sugar together until smooth. Add the vanilla and a splash of milk (just enough to make a good spreading consistency) and blend well.
  11. Assembly: Spread the cooled cookies with about 1 tablespoon of the mint frosting. Allow to set up for 10 -20 minutes to make spreading chocolate frosting easier. Top the mint frosting with the chocolate frosting.


If you want the Brownie Mint Cookies to be round like the ones pictured you can roll out the cookie dough and cut out cookies in a circle shape with a circle cookie cutter.  Or…you can make them into traditional Brownies by doubling the recipe and then spreading the dough into a greased 9×13 pan.  You will just need to increase the baking time to 22-24 minutes.  You can also just drop the cookie dough into round balls on the cookie sheet if you are pressed for time.

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No matter what way you make them…you are sure to enjoy them!  Are you a fan of mint and chocolate?

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



Molasses Cookies

One of my favorite cookie recipes, other than our Peanut Butter Chocolate Chip Cookies are these Molasses Cookies.  I like them because they are soft, moist and chewy…and they taste so good.


I prefer mine without the cream cheese icing drizzle, but my kids love the icing drizzle and it does make it pretty for a party if you are going to be serving them up to your guests or friends and family.


Molasses Sugar Cookies


  • 1 1/2 cups sugar
  • 1 cup butter or butter flavor Crisco
  • 2 eggs
  • 2/3 cup molasses
  • 1 1/4 cups buttermilk
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. allspice
  • 5 cups flour
  • 1/2 tsp. baking soda


  1. Mix together dry ingredients and set aside.
  2. Mix together in a large mixer molasses, buttermilk and eggs until creamy.
  3. Add in the butter and then mix in the dry ingredients slowly and mix until fully incorporated.
  4. Roll into balls and place on greased cookie sheet.
  5. Bake at 400 degrees for 12-15 minutes or until golden in color. Do not over bake.


Rocky Road Cookies Recipe

I love Sundays…

Sundays at our house usually involve church, baking and hopefully a nap or at least some lazy family time.

This is usually when the kids want to help me bake some sort of goodie…and of course…I am happy to oblige.  This past Sunday we decided to try our hand at making some Rocky Road Cookies.


We found this recipe on Allrecipes and changed it up a bit to suit our preferences.  And…well…it was good.  The hubs particularly enjoyed them because of the toasted marshmallows.


Truth be told…I can’t really eat them…due to my food allergies…but I am happy to make them for the family and let them be the food critics…and according to them, this one made the family recipe book.


I was excited to be able to use this fun vintage “cream” bottle I picked up during a thrifting trip this past week!  I am sort of obsessed with cute jars if you haven’t noticed!  I was especially excited that the bottles are from a local area!  They make fun photo props and are perfect for filling my new kitchen hutch…which I hope to finally share with you here soon…even though I have shared pictures of it here in the past!


Anyways…I digress.  These cookies are full of chocolate chips, chocolate, marshmallows and almonds.  I mean…what more could you ask for?


Rocky Road Cookie Recipe

· 1/2 cup butter

· 1 cup semisweet chocolate chips (divided in half)

· 1/2 cup sugar

· 1/2 cup brown sugar

· 2 eggs

· 1/2 tsp. vanilla extract

· 1 and 1/2 cup flour

· 1/2 tsp. baking powder

· 1/4 tsp. salt

· 1 cup chopped almonds



1.  Set on oven rack at the highest position and the other one in the middle of the oven.  Preheat oven to 400 degrees.  In a small sauce pan, melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and allow to cool slightly.

2.  In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.  Place onto greased cookie sheet.

3.  Bake rolled cookie dough balls on the middle rack of the oven for 5 minutes and then remove cookie tray from oven.  Quickly place a few marshmallows on the top of each cookies.  Place tray back in the oven on the top rack and switch the oven from bake to broil.  Broil the cookies for another 2-3 minutes until the marshmallows are toasty brown and the cookie is fully cooked.  Watch carefully to prevent burning.

4.  Remove from oven and let sit on tray for a minute or two before placing on a cooling rack.  Do not let them sit and cool on the trays as the melted marshmallows may make it really difficult to remove them from the pan.

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Add these to your recipe book!


Peanut Butter Fingers Recipe

We were recently discussing the joys of school lunch back in the day (a few…okay…several years ago) with some friends.  We all had fond memories of the Peanut Butter Fingers that our school always served with the French Dip Sandwiches.


So, in honor of those memories, I decided we needed to let the kids taste just how yummy these Peanut Butter Fingers really were.  My sweet Grandma was a lunch lady when I was growing up.  Unfortunately she was not the lunch lady at my school, or I might have gotten away with a second Peanut Butter Finger!


I swear this recipe I have is the real deal from my Grandma!  They taste just like the ones we had in elementary school…and the chocolate frosting is the BEST chocolate frosting ever {in my humble opinion :)} !!


Try them and let me know what you think!  Either way…if you LOVE Peanut Butter and Chocolate as much as I do…I think you will enjoy these!

Looking for more recipes that involve Peanut Butter and Chocolate? You might want to check out these past recipes I have shared!

Peanut Butter Chocolate Chip Cookies

Peanut Butter Cup Cake


Peanut Butter Fingers


  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 3/4 cup butter
  • 1 egg
  • 3/4 cup peanut butter
  • 3/4 tsp. baking soda
  • 1/3 tsp. salt
  • 1 and 1/2 tsp. vanilla
  • 1 and 1/2 cups oatmeal
  • 1 and 1/2 cups flour
  • 1 cup peanut butter
    1/2 cup butter
  • 6 Tbsp. milk
  • 4 Tbsp. cocoa powder
  • 4 cups powdered sugar


  1. Mix all the ingredients together in a mixer until creamy and well incorporated.
  2. Spread out in a jelly roll pan and bake for 10 minutes in a 350 degree oven. Do not over bake them or they will dry out..
  3. Let sit for 3 minutes. Whip up the cup of peanut butter and spread over still warm cookie layer. The peanut butter should melt and spread easily.
  4. Set aside and let cool.
  5. Make the frosting by melting the butter in a saucepan on low heat. Remove from stove and add the other ingredients and mix with electric beaters until fluffy.


Do you remember school lunch as a kid? 

What were some of your favorites?

Chocolate Crinkle Cookie Recipe

Do you remember eating lunch in elementary school?  The smell of real homemade rolls wafting down the school hallways?  Back in the days when the lunch ladies were like your grandmother and the food was like home cooking. Well, one of my FAVORITE days was the Spaghetti Day…not because of the Spaghetti but because it was always accompanied by a delicious breadstick and my favorites: Chocolate Crinkle Cookies.


This recipe from Betty Crocker is the closet recipe to those lunchroom cookies that I have found.  They are a little bit crispy on the outside, but soft and moist on the inside.  The perfect combination in my opinion.


Chocolate Crinkle Cookies

1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar


  • In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate for at least 3 hours.
  • Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  • Drop dough by the teaspoonful into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  • Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

chocolate-crinkle-cookie-recipe 1

For a printable version of the Chocolate Crinkle Cookie Recipe click on the image below to download it.


Did you have a favorite item from the Elementary School menu?

Chocolate Chip Pudding Cookies

I am always on the look out for the perfect Chocolate Chip Cookies.  I have a few recipes that I think are in the running for my favorites.  I consider it my mission and duty to find the perfect Chocolate Chip Cookie.  Plus it is fun testing out new recipes.


Chocolate Chip Cookies

What do you look for in the perfect Chocolate Chip Cookie?  Me?  I love a Chocolate Chip Cookie that is full of Chocolate Chips…duh!  I also like mine to be soft and chewy on the inside and a little crisp on the outside.

This cookie recipe has all of the above.  It also has an unexpected ingredient…vanilla pudding.

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Chocolate Chip Pudding Cookies


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  1. Mix flour and baking soda and set aside.
  2. Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy.
  3. Beat in eggs.
  4. Gradually add flour mixture.
  5. Then stir in chips (batter will be stiff).
  6. Drop dough by rounded teaspoons on ungreased baking sheet.
  7. Bake at 375° for 8-10 minutes.

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Have you ever tried this Chocolate Chip Cookie Recipe?  What do you think?

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Want to print this recipe? Click on image below for a printer friendly version…

Do you have a Chocolate Chip Cookie Recipe that is your favorite?  I would love to know what your favorite Chocolate Chip Cookie Recipe is…

peanut butter chocolate chip cookies

Do you love peanut butter and chocolate…together? I do! They are one of my favorite combinations.  If you love Peanut Butter and Chocolate you will love this Peanut Butter Cookie with Chocolate Chips.  So, I thought it was time to share with you my favorite Peanut Butter Chocolate Chip Cookies Recipe. These are some of the best (in my opinion) that you can make at home, and I have tried a few different recipes.


I really hate to do this to you this early in the New Year…what with all your New Years Resolutions and such…but it had to be done.  This recipe is from none other than my favorite Better Homes and Gardens New Cook Book.  There are a couple of small changes that I make to the recipe which I think makes them extra special!  My changes have been marked in red.


Peanut Butter Chocolate Chip Cookie Recipe

*recipe from BHG with some modifications.


  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar or 1/4 cup honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 to 1 tablespoon milk (add this at the very end just to make dough smooth and creamy)
  • 1/2 to 1 cup semi-chocolate chips (depending on your preferred chocolate needs)



1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add milk (from 1/2 Tablespoon to 1 Tablespoon just enough to make the dough moist and creamy. Add chocolate chips and mix till just incorporated.  If necessary, cover and chill dough about 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F. Drop cookies by scooping them out of the bowl with a spoon dropping them in small balls onto your greased cookie sheets (instead of rolling them into balls and sugar and then pressing with a fork). Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.

*Click for 2 Printable Peanut Butter Chocolate Chip Cookie Recipe
4 x 6 Recipe Cards


These cookies come out so soft and have a really great flavor and texture.  Just enough peanut butter to chocolate ratio.  I prefer to bake with smooth peanut butter, but if you prefer the chunkified peanut butter knock your self out.  Either way I think you are really going to like these.

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Let me know if you try them.  I would love to hear what you think about these.  These are one of my go to recipes because I know they are always going to be a winner.  Here are a couple of my favorite Peanut Butter and Chocolate Recipes…Peanut Butter Cup Chocolate Cake…AND Peanut Butter Cup Cookies…but beware…these may cause unwanted addictions.

Fruit Shaped Sugar Cookies

I recently shared a post over at the KidsSteals blog and shared how to make some fun Watermelon shaped sugar cookies.  No watermelon was actually used in these cookies thank goodness, they just look like fun summery slices of watermelon.  I wanted to make sure that I shared them here with my readers as well in case you may have missed them.  They are really very easy to make and just take a little bit of food coloring and your favorite sugar cookie recipe (or use Our Favorite Sour Cream Sugar Cookie Recipe) to whip up a batch for yourself.  

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Summer officially comes to an end this Labor weekend, but we are still enjoying warm temperatures and trying to make summer last as long as possible when we can.  These would be fun to take to your Labor Day BBQ and activities to share with your friends and family.

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I will share with you how I made them.

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1.  Separate your cookie dough into two halves and set one half aside. 

2.  Take the other half and split it in half again so that you have three total sections of cookie dough. 

3.  Add several drops of red food coloring to the largest ball of cookie dough and thoroughly mix the color in evenly.  

4.  Color one of the quarters green and then leave the third one uncolored.

5.  Roll out each section of cookie dough separately so that it measures about 1/4 inch in height.

6.  Take a round cookie cutter or a cup and cut out circles in your red dough.

7.  Cut thin strips (I cut mine about 1/2 inch)  off of  the green and white cookie dough with a pizza cutter.

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8.  Cut the red circles in half and place on a greased cookie sheet.

9.  Take a strip of green and line it up on the bottom of each red half circle.

10.  Add a strip of white so that it is the middle of the red and green but on top of them both.

11.  Take your clean finger and gently press the white into the red and green dough to ensure it stays in place.

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12. Trim any excess dough on both ends using your pizza cutter.

13.  Gently press a few mini chocolate chips into the red area to represent the watermelon seeds.  I placed the pointed part of the chip down.

**Optional–Take a scalloped (flower) cookie cutter and use it to cut out a bite mark in your cookie.

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Bake at the required temperature and time limit for your recipe.  Then enjoy with your favorite people or give them away!

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And because the watermelon cookies were not cute enough I decided to experiment with the left over cookie dough and see what other fruit cookies I could come up with.  You know how much I enjoy playing with food right?  I made some lemon and orange slices and used the leftover green from the watermelons to make a couple of lime cookies…but must have forgotten to take a picture of them.

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Simply take a round cookie cutter, or a glass, and cut out round cookie shapes from your dough.  Cut the circles in half.  Then cut some more strips of the uncolored dough with your cookie cutter to make the white sections on the lemon and orange slices.  Bake as usual.

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For the apples, I cut out circles again and then pinched in the top and the bottom to make the apples indented.  Then I cut a smaller circle in the uncolored dough and placed it on top of the colored apple.  Add  a couple of regular sized chocolate chips to make some apple seeds and a cut piece of Black Licorice for the stems.  Add a leaf if you would like by just molding a piece of green dough into a leaf shape.  Bake as usual.

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Serve up your delicious fruit.  I may have finally been able to eat my recommended daily allowance from the fruit group that day!  I would love to serve these at a baby, bridal shower or party due to their uniqueness.  Aren’t they fun?  And the kids love to help with these kind of things at my house.  Great project for a rainy day now that the fall weather is right around the corner.

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