Soft and Chewy Sugar-Doodle Vanilla Cookies

Although these cookies are simple and unassuming, they’re a new favorite.

Sometimes the simplest things really are the best.

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

They’re a chewy hybrid of a sugar cookie and a snickerdoodle. They have the buttery flavor of  sugar cookies without any of the dryness. Too often sugar cookies are dry, bland, and horribly crumbly. We all know those dried out poor excuses for cookies that are typically found on holiday platters and that disintegrate into a million crumbs all over your lap as you’re trying to eat neatly from a paper plate at someone’s holiday party and not get crumbs all over their carpet and couch. These are not those and they also don’t need to be rolled out or frosted or doctored up with sprinkles in order to be palatable, like many sugar cookies do.

They’re soft and pliable, with the chewy texture of a snickerdoodle, minus the cream or tartar or cinnamon-sugar coating, and I decided to call them a Sugar-Doodle.

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

When I made the New York Times Chocolate Chip Cookies, although those cookies didn’t end my quest for the perfect end-all-be-all chocolate chip cookie, the recipe opened my eyes to the chewy, texture-filled, jaw-workout powers of using bread flour in cookie dough. That recipe calls for both bread flour and cake flour, and although I believe cake flour is better being suited for cake-making and I’ll likely never use it in cookies again, bread flour can hop over from bread-making and into my cookies all it wants. Bread flour has a higher protein content than all-purpose flour, usually by one to two percentage points, and the extra protein means extra gluten, translating into baked goods that have excellent structure and increased chewiness.

I made these cookies using about a half-and-half ratio of bread and all-purpose flour, and although I haven’t tested the recipe solely using all-purpose flour, the cookies will turn out, but just won’t be as chewy. I am not one to recommend seventeen dollar strands of saffron, nor advocate that it’s the organic way or the highway, and when it comes to recommending ingredients, I don’t flippantly say things matter unless I really think they do. For five bucks for a bag of bread flour it’s a good one to have around. Plus, you can make bread with it.

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

The cookie dough is classic, old-school cookie dough like my mom and grandma made. Cream together butter, sugars, an egg, splash of cream, vanilla, add the flour, baking soda and that’s it. Then, chill the dough for at least three hours because in order to create cookies that don’t turn into flat pancakes while baking, you need to start with well-chilled dough. I baked a trial batch of three cookies with dough that had only been chilled thirty minutes and although they weren’t paper thin, they were definitely flatter than those shown.

I typically keep a bowl of cookie dough in the refrigerator for up to five days after I initially make it. As desired, I bake off a couple cookies for that just-baked perfection that can’t be beat. If I happen to not use the dough within five days, I from balls and toss them into a ziplock, and then freeze it. As needed, I can dole out the frozen balls and bake as many cookies we want. Frozen dough doesn’t even have to be pre-thawed prior to baking. Simply take it out of the freezer while the oven is preheating, and if necessary, extend the baking time by an extra minute or two.

Be sure not to overbake these cookies if you want soft and chewy results. About nine minutes in my oven is perfect based on the size of dough used and that I prefer very soft, tender, and moist cookies. Even at about nine minutes, they look quite under-done on the tops, which are set but just barely. In general, if you wait to pull cookies from the oven until the tops are well-set, by the time they cool, they harden up too much. Plus, the bottoms will become too browned for my liking. Cookies can fool you into thinking they’re not done but somehow they always seem to set up dramatically as they cool. If you prefer crunchier cookies, extend the baking time to your liking.

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

Normally I prefer cookies that are made with a higher ratio of brown to granulated sugar because brown sugar keeps cookies softer, moister, and helps impart greater chewiness and a richer flavor, but in this recipe, the equal ratios worked out perfectly.

I infused plenty of vanilla flavor into these golden discs without needing to scrape out fourteen dollars worth of vanilla bean seeds from a Tahitian vanilla bean. Instead, I used a liberal dousing of homemade vanilla extract, but a heavy-handed stream of storebought will work if you haven’t started your own vanilla-making distillery yet. The resulting cookies are well-scented with vanilla, but balanced so that the buttery sweet dough shines.

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

Rather adding a kitchen sink medley of different kinds of chocolate, white chocolate, or butterscotch chips, I kept the ingredient list very simple. I want to get back to basics and some classic recipes and not every cookie recipe needs candy bars stuffed into it to be successful. These back-to-basics cookies stand on their own two feet incredibly well and are for those who can appreciate the cookie itself; the actual dough, rather than all the extras that seem to be found in cookies lately. Cookies made from cookie dough rather than leftover Halloween candy is nice for a change.

Sometimes I love well-stuffed cookies that can’t seem to hold one more chocolate chip, or decadent cakes with a myriad of flavor and textural elements going on, but sometimes rustic simplicity trumps all.

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

My other favorite part of these cookies, in addition to their flavor and texture, is that the recipe makes just eleven cookies. You could probably squeeze a dozen out if you like round numbers, but I weighed each mound of cookie dough out to exactly 2.25-ounces each, and yielded eleven generously-sized cookies. Heidi made similar cookies using the recipe from this cookbook and she yielded just nine cookies.

I’ve wanted to make some Lofthouse-style sugar cookies, but the popular recipes I’ve seen make four to five dozen cookies and have a pesky three-egg situation, making them tricky to halve. We are a family of three. We don’t need four dozen anything and small batch sizes of six cupcakes or eleven cookies is plenty and perfect.

I fear the pictures don’t do my new favorite cookies justice. It’s hard for that which seems plain and basic to compete with monster-this and stuffed-to-the-gills-that, but if you’re looking for a lightly-sweetened, buttery cookie with vanilla tones, with chewy edges and pillowy soft centers, these good-old fashioned cookies are where it’s at.

I loved them so much that I made another batch because we tore through the first eleven in record time.

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

Soft and Chewy Sugar-Doodle Vanilla Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 1 dozen generous-sized cookies

These cookies are a hybrid between a sugar cookie and a snickerdoodle, and are scented abundantly with vanilla. They have wonderfully chewy edges, thanks to the addition of bread flour, and soft, tender centers. The dough comes together very easily and quickly but needs to be refrigerated for at least 3 hours prior to baking so the cookies bake up thick, puffy, and chewy. The dough can be refrigerated for up to 5 days so you can bake off one or two cookies at a time, if preferred. This is a small-batch recipe and makes just one-dozen, perfect for times when more is not always better.

Ingredients:

1/2 cup unsalted butter, softened (1 stick)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

2 tablespoons cream or milk

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)

1 teaspoon baking soda

1/4 teaspoon salt, optional and to taste

Directions:

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days. Notes regarding the flour - solely using all-purpose flour will work, the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. Also, I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking.

Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure) and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers. For crunchier cookies, extend baking time by 1 to 3 minutes). Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Inspired by White Chocolate Snickerdoodles and the Saffron-Vanilla Snickerdoodles in The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes

http://www.averiecooks.com/2012/11/sugar-doodle-vanilla-cookies.html

Related Recipes:

White Chocolate Snickerdoodle Cookies – Similar to today’s recipe however before baking the dough was rolled in a cinnamon-sugar coating and white chocolate chips are in the batter. I played with the flour type, quantity, and amount of baking soda in today’s version and really love the texture of the Sugar-Doodle Cookies because they’re much chewier, puffier, and plumper. The Snickerdoodles are thinner but have white chocolate and the cinnamon-sugar coating going for them. I can make a case for either version

Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting – Snickerdoodle-Sugar Cookies, baked into bar form. Bars are faster to bake than individual cookies and no dough chilling is required, and the sweet yet tangy cream cheese frosting is the perfect complement to the bars

Puffy Vanilla and Peanut Butter Chip Cookies – These cookies are bursting with vanilla flavor, with strong notes of peanut butter, from the peanut butter chips used. They are puffy, fluffy, and became a hit on Pinterest and people write frequently saying they tried and loved these

New York Times Chocolate Chip Cookies {from Jacques Torres} – The cookies use a combination of bread flour and cake flour, and although the cake flour didn’t do it for me in these, using bread flour in cookie dough opened my eyes to the chewy, hearty, texture-filled results it creates in cookies

Peanut Butter Oatmeal White Chocolate Chip Cookies – One of my favorite cookies that I’ve ever made and they are consistently my most popular cookies with readers. They are old fashioned in many ways, butter, peanut butter, oatmeal, all in one, and the white chocolate chips are the feather in their cap

Do you like Sugar Cookies? Snickerdoodles? Have a favorite cookie recipe you can’t live without?

If you have favorite recipes, please link them. You’d think it would be hard to screw up butter, sugar, eggs, and flour, but there are millions of dud cookie recipes out there to prove it.

Too often sugar cookies and snickerdoodles are crumbly, dry, bland, or boring, which renders them inedible. And if they’re soft, like the popular Lofthouse-style sugar cookies, many times they’re almost too soft and devoid of any texture or chewiness. Soft is good but I don’t like mushy; chewiness is also important. Cookies can be tricky.

The winner of the An Edible Mosaic Cookbook Giveaway is Marina@Picnic at Marina

The winner of the Special K Gift Basket Giveaway is Cassie

   

133 Responses to “Soft and Chewy Sugar-Doodle Vanilla Cookies”

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    the 3volution of j3nn — November 14, 2012 at 12:19 am

    I love “plain” cookies! Sometimes simple is where it’s at. On a side note, I’m doing something Snickerdoodle-related today, too! I went to BB&B yesterday. Lost control. :)

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 12:23 am

      Can I borrow your credit card? I’d like to lose control in BB&B! And plain is where it’s at sometimes, yes! I love choc chips and well-stuffed gems but I truly adore cookie DOUGH, raw or baked :) Can’t wait to see what you’re up to!

      Reply

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    sally @ sallys baking addiction — November 14, 2012 at 3:01 am

    I wouldn’t fear that your pictures won’t do the cookies justice, Averie. They look SO buttery, so so so soft, so dough-y, and they look like each bite is ready to melt in your mouth. I am a firm believer in dough chilling and even the cornstarch recipe dough that I did not chill previously, I just began to and I am loving the results even more. I do the same freezing trick – if I don’t feel like baking up the batch in its entirety, I freeze the remaining balls of dough. These cookies look and sound incredible and when it comes to desserts, i’m starting to feel that less is more. I love these photos and the fact that you use a different backdrop/food placement on your cookie sheet! I have to try bread flour in my next cookie recipe!

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 11:14 am

      I made the C.S. cookies and there was no way that I was going to bake them without chilling, even tho I remember you had said that previously you didn’t, when I bake off right away, the results aren’t as good. I waited and all was well! As a dough base goes though, I have to say, I love this dough base more than the CS dough base. I need to try this dough base w/ choc chips in it. It’s a little sweeter and more buttery and more flavorful than any other ‘plain’ dough bases I’ve tried; from CI to CS to NYT doughs. This is a serious new fave!

      You will love love love bread flour in cookies and will never go back to without! Knowing you, it will be an instant hit!

      Reply

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    Aimee @ ShugarySweets — November 14, 2012 at 3:48 am

    I love basic cookies sometimes. These are so pretty!!!

    Reply

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    Paula — November 14, 2012 at 4:06 am

    I am a fan of thick, chewy cookies so I’ve been wanting to try out a recipe using bread flour–and a bag of King Arthur is on my list for the rolls anyway! Freezing extra dough and baking as desired is a great idea….though I think I like raw cookie dough as much as baked. I received my vanilla bean sampler yesterday and am trying to decide which variety of bean to use for my next batch of extract. Have you tried the boubon or Tahitian? My current batch has Madagascar beans in it (but from Kroger). Thoughts/suggestions welcome!

    Reply

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    Heather (Where's the Beach) — November 14, 2012 at 5:31 am

    My mom used to make snickerdoodles all the time. I only liked them when they were soft and not thin and crisp (which they tended to be). I can almost smell them baking right now…..

    Reply

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    Erin|The Law Students Wife — November 14, 2012 at 5:33 am

    I LOVE snickerdooles, and the idea of combining them with a sugar cookie is oh so intriguing. I have yet to try bread flour in cookies (since I have oh, 500 other types of flour on hand, I’m trying to minimize), but with the promise of amazing cookie chew + holidays coming up, it looks like an investment I need to make.

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 11:02 am

      You will love the bread flour in them! Plus, just think of all the bread you can make with it, too :)

      Reply

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    Elaine @ Cooking to Perfection — November 14, 2012 at 5:57 am

    I love the idea of adding bread flour to cookie dough. You can certainly tell from your pictures that it yields very chewy and fluffy cookies-the ONLY way cookies should be. There is nothing worse than flat, crumbly, hard cookies. Blah. Can’t wait to experiment with this recipe and try different variations! :)

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 11:02 am

      Flat, crumbly, hard cookies are just a waste – of time, ingredients and not good! Fluffy & chewy is the only way :)

      Reply

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    Ashley - baker by nature — November 14, 2012 at 6:22 am

    These look so fat and chewy – perfect! I’ll have to restock my bread flour soon and try these out.

    Reply

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    Marina@Picnic at Marina — November 14, 2012 at 6:48 am

    Hi Averie, I am so glad to win the An Edible Mosaic Cookbook! Thank you, that is a perfect gift for me for my wedding anniversary! :)

    I do love rustic simplicity in all kinds of cooking, including cookies. Although, I don’t mind some sophistication of modern recipes and ingredients. I think those type of cookies are from my favorite list: http://www.picnicatmarina.com/2012/06/zaletti-polenta-cookies-from-veneto.html
    However, add some lemon zest and reduce the sugar amount and any cookie could be my favorite! Oh yes, and vanilla, love it! But in this case with sugar – doodle, or any sugar cookies, the amount of sugar has to be unchanged, that’s where all chewiness comes from, and that’s why they are called Sugar cookies! (at least I think so). :)

    Reply

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    Hayley @ The Domestic Rebel — November 14, 2012 at 7:36 am

    Oh my gravy. I’m speechless! I’m the girl who likes her chocolate chip cookies well, without the choc chips :) the plain, brown sugary batter is more than enough for me. When I saw these, I thought “omg, they’re an oops cookie!!” but realized they were a sugar and snickerdoodle hybrid which got me MORE excited. How cool is that? They look SO insanely puffy, and I will definitely need to pick up a bag of bread flour to give ‘em a try. However, I’m afraid I’ll eat all 11.

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 11:00 am

      Hayley they are the exact kind of cookie you’d want to eat if you like chipless-chocolate chip cookies! Except the dough is better than choc chip cookie dough, minus the chips. There is just something about them that I love love love!

      Reply

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    Kare @ Kitchen Treaty — November 14, 2012 at 8:34 am

    These look so chewy and delicious. And the name? Cutest EVER.

    Reply

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    Alissa N — November 14, 2012 at 9:00 am

    These cookies look like perfection. When Hubby and I were first dating he told me sugar cookies were his favorite. After making no less than a dozen different recipes in search of the ones he likes, I finally realized he didn’t really like sugar cookies at all, but chocolate chip cookies minus the chocolate chips!! Ha!! He will absolutely flip for these!! Gorgeous!!

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 10:58 am

      Omg doesn’t that just drive you NUTS!!! My hubs has told me over the years he’s liked things, then I make them – and he’s like meh about it. Come to find out, he really doesn’t like X, he likes Y. But he didn’t know that! And then by coincidence I’ll make Y and it gets rave reviews. But the detective work can span YEARS to figure out. Choc chip cookies minus the choc chips is kind of what this dough is like, but better – something about it is just great. I bet your hubs will actually like these ‘sugar’ cookies :)

      Reply

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    Laura (Tutti Dolci) — November 14, 2012 at 9:14 am

    I love a pillowy vanilla cookie!

    Reply

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    Katrina @ In Katrina's Kitchen — November 14, 2012 at 9:19 am

    I just want to squish about 7 in my face right now! Mmm pillowy solftness!

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 10:56 am

      Pillowy softness was right. I loved that part about them :)

      Reply

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    Ed — November 14, 2012 at 9:39 am

    Snicker doodles are becoming my all-time favorite cookies…those look dangerously good ;)

    Reply

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    Jackie @ Domestic Fits — November 14, 2012 at 9:49 am

    These look perfect! I love the simple beautiful dishes that can often get overlooked because they aren’t filled with nutella, or bacon or biscoff. AND I SOOOO want to make ice cream sandwiches with these with brown butter ice cream.

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 10:55 am

      Browned butter ice cream and these cookies would be a match made in HEAVEN!

      Reply

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    Leah — November 14, 2012 at 10:15 am

    What do you do with all of these sweets that you make every day?! It seems so unhealthy!

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 10:55 am

      Not sure if you read the part in the post where I mentioned this makes a batch size of 11 cookies. They go pretty fast when you’re feeding a family!

      And what we don’t eat, there is always school parties, office parties, co-workers, friends, etc who are more than happy to take anything extra off our hands.

      Reply

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    Sommer@ASpicyPerspective — November 14, 2012 at 10:30 am

    Why YES, I’ll take about a dozen of those… Thanks for asking!

    Reply

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    Anna @ Crunchy Creamy Sweet — November 14, 2012 at 10:37 am

    Your cookies have such adorable wrinkles! That’s a sign of a perfect cookie. Love the marriage of sugar cookies and snickerdoodles!

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 10:53 am

      I use them as a ‘perfect cookie sign’ too! I always reach for the ones with the most wrinkles, first!

      Reply

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    Leah @ Whitefoot Blog — November 14, 2012 at 10:47 am

    I never knew about that tip to chill cookie dough before using it – thanks for the advice; I’ll be sure to use it in the future!

    Reply

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    Cassie | Bake Your Day — November 14, 2012 at 12:05 pm

    These would become a very fast favorite of mine. The texture looks so perfect!

    Reply

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    Katie — November 14, 2012 at 1:03 pm

    There is nothing plain about a vanilla cookie! SImple, sure, but plain? NO way! My favorite recipe that I posted around this time last year was for vanilla cookies. They are always a hit when I make them.
    https://cookiesandcrafts.wordpress.com/2011/10/24/cookies-a-refined-vanilla-cookie-and-one-for-the-kid-in-your-heart/

    Reply

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    Michele Sparrow — November 14, 2012 at 2:26 pm

    I just love the name: Sugardoodle. Awesome! Your pictures absolutely DO do these babies justice. They look soft and chewy and moist and honestly, out of this world. I am typically a texture gal when it comes to my preferred cookie, i.e., various layers of textures like chocolate chips, coconut, etc. but these could definitely tempt me any day! I have never tried bread flour in cookies but I love your results so I am thinking I must give it a try. Another great recipe, Averie! Do you ever have an off day??! ;-)

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 6:40 pm

      I am normally a texture girl but these are sort of a special exception! They do have chewiness so there is texture there – but the flavor is just so good, not having anything in them to ‘clutter’ it is really nice!

      Day off? Not so much :)

      Reply

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    Sue/the view from great island — November 14, 2012 at 2:42 pm

    Averie I think you and I need to form a vanilla lovers anonymous club, these are calling to me, loudly!

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 6:39 pm

      I am loving all your white/vanilla-based cakes and the cookies and yes, we need a club! lol

      Reply

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    Jennifer @ Peanut Butter and Peppers — November 14, 2012 at 3:00 pm

    I love snickerdoodles, they are one of my favorite cookies! I love that you added the vanilla to them!! I have to make them! I have so many of your recipes bookmarked to make this weekend! I can’t wait!

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 6:38 pm

      Well I feel pretty honored! And please keep me posted! I remade the bread btw with 1/4 cvital wheat gluten and about 1/4th of the wheat replaced with white bread flour, much less temperamental rising situation, just fyi

      Reply

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    Ruby @ The Ruby Red Apron — November 14, 2012 at 6:03 pm

    These cookies are so cute. I love the name!
    I bake snickerdoodles every Christmas just because they’re so crinkly wrinkly cute! Can’t wait to try these!

    Reply

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    Dorothy @ Crazy for Crust — November 14, 2012 at 6:08 pm

    These are gorgeous! I need to remember to chill my dough longer. But I’m so impatient! ;)

    Reply

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    Liz — November 14, 2012 at 6:45 pm

    Wow, I love the sound of your sugardoodles…and they’re exactly the kind of cookie my family loves. I’d have to add some white chocolate chips like in your white chocolate chip snickerdoodles! In fact, I could eat every single one of your cookies!

    Reply

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    jackie @ marin mama cooks — November 14, 2012 at 7:03 pm

    Hey girl! I just showed Zoe this post as she loves sugar cookies and snicker doodles. She totally wants to make them over winter break all by herself. The recipe looks simple enough for her to do all by herself! I will take a photo of her when she makes them and email it to you!
    Have a great night girl! I’m off to catch up on Monday’s RHBH :)
    Jackie

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 7:50 pm

      These are perfect teenage girl cookies, or younger. They are a basic cookie but somehow taste way better than the sum of their uncomplicated parts. I think Zoe will love them and I KNOW she will be able to make them. Can’t wait to hear all about it.

      Reply

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    Jess — November 14, 2012 at 7:18 pm

    This is my kind of cookie! I always want snickerdoodles to be more chewy than crisp – these look perfect!

    Reply

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    Jolene (www.everydayfoodie.ca) — November 14, 2012 at 7:25 pm

    I really like sugar cookies, especially when they are soft. I love this recipe because I always have all of these ingredients on hand so this is something I could easily whip up on a whim after work, before dinner.

    Reply

    • Averie @ Averie Cooks replied: — November 14th, 2012 at 7:32 pm

      These are totally ‘whim’ cookies – they are a small batch, everyone has the ingredients and they turn out far better than their seemingly simple ingredients list if I do say so :)

      Reply

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    Loretta — November 14, 2012 at 8:26 pm

    I love this combination you’ve come up with! They look so soft and chewy. My fave!

    Reply

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    Valerie — November 15, 2012 at 9:26 am

    I have yet to find a sugar cookie recipe to fall in love with…they’re all too grainy, crumbly, or just plain bland. I’m definitely bookmarking this recipe! Sometimes simple and unassuming can be very pleasantly surprising. :D

    Reply

    • Averie @ Averie Cooks replied: — November 15th, 2012 at 9:37 am

      What you just described is exactly what I loathe about traditional sugar cookies and these have none of that going on! It’s the polar opposite and I was thrilled and for as simple as the ingredients are, the cookies just come together beautifully! Thanks for the pin :)

      Reply

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    Christina @ The Beautiful Balance — November 15, 2012 at 2:54 pm

    There is nothing worse in cookie world than a dry, crumbly, lackluster sugar cookie. I am so thrilled you share the same views, and for that reason I HAVE to try these. They look incredibly soft and delicious.

    Reply

    • Averie @ Averie Cooks replied: — November 15th, 2012 at 4:27 pm

      For something so simple, they turned out so great – they’re a new fave!

      Reply

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    Chung-Ah | Damn Delicious — November 15, 2012 at 4:25 pm

    I love that you had to make a second batch. I’m sure I would have to do the same. I have no self-control!

    Reply

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    vanillasugarblog — November 15, 2012 at 5:14 pm

    ohhhh so these are what you were talking about??
    nicely done!
    excellent creation indeed.
    I can see why you were so happy with the outcome–I would be too

    Reply

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    Laura Dembowski — November 15, 2012 at 6:06 pm

    I love sugar cookies but most of the time I find them very disappointing. These sound perfect. I can’t wait to give them a try. I have an awesome sugar cookie recipe coming after Thanksgiving. I make them over and over and they’re just great. Baking cookies for the perfect amount of time is one of the hardest parts of baking. They’re so much less forgiving than cakes or bars or pies, but the more I bake them the more I learn they need to look seriously underdone when you take them out or they will be seriously overdone by the time they cool.

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    Suzi — November 16, 2012 at 11:30 am

    As soon as the current batch of pumpkin chocolate chip cookies are gone, and they are going fast, I will be making the Sugar-Snickerdoodle Vanilla cookies. Yum! Pinned!

    Reply

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    amc — November 16, 2012 at 7:04 pm

    holy shhhhhhh you make the best. looking cookies.
    you should consider a cookie making class/vlog/something so we might all be able to come close to your level of cookie-mastery.

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    Steph — November 16, 2012 at 8:12 pm

    I’m in the middle of baking these right now and I just don’t know what happened to make them turn out so flat! Obviously, looking at your pictures there’s something I didn’t do right…mine don’t have those puffy ridges. They’re smooth and as flat as a dollar :(

    I followed the recipe exactly, even weighing out the two flours and both sugars. I used a handheld mixer because I don’t have a stand one, but I beat at the speeds and for the amount of time you recommended. My baking soda is fresh and I refrigerated the dough for 3 hours. Was the dough supposed to be really soft initially? Almost like a thick frosting consistency? I had felt like it needed more flour but thought the refrigeration would work some magic on it. It warmed up really quickly in my hands when I was shaping the dough balls afterwards so I even stuck them in the freezer. Any thoughts on what went wrong would be much appreciated…I SO had wanted these to turn out :(

    Reply

    • Averie @ Averie Cooks replied: — November 17th, 2012 at 3:12 am

      “Was the dough supposed to be really soft initially? Almost like a thick frosting consistency?” — I am sorry that these turned out flat for you and based on those two questions, yes the dough is soft but not soft like a thick frosting. It has more structure than that. I am thinking you needed to increase the amount of flour.

      And then “It warmed up really quickly in my hands when I was shaping the dough balls” could indicate again that you need more flour.

      I live in San Diego where it’s incredibly dry this time of year and it’s possible that I need less flour than you do. I would say try again by increasing the flour so that the dough is thicker. This could be 2 tbsp of flour, could be more. Without being right at your mixing bowl with you, I don’t know. I did follow the recipe from the cookbook I linked in the post; and there’s also a link to a post that Heidi/101cookbooks did in my post and you can see her cookies are puffy, too. With the 1 3/4 cup flour….good luck and if you try again, LMK!

      Reply

    • Christine replied: — December 3rd, 2012 at 1:14 pm

      I had the same problem, even with weighing exact amounts. I even put the second round in the freezer while the first cooled on the racks. They looked nice and puffy (no ridges, though) coming out of the oven, but as they cooled they flattened out same as the first. They taste great, just lack a bit in appearance. I’ll try adding a bit more flour next time.

      Reply

      • Averie @ Averie Cooks replied: — December 3rd, 2012 at 2:07 pm

        Sorry they deflated on you – which is usually a sign of slight underbaking (but I actually don’t mind that) or maybe a touch more flour is needed. Everyone’s flours, ovens, climates, etc. can make a difference in things and if you figure out what it was, LMK! I would venture to say a bit more flour or 1-2 more mins in the oven. Thanks for trying the recipe!

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    Caralyn @ glutenfreehappytummy — November 17, 2012 at 4:29 pm

    oh my gosh those look SO GOOD!!

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    Angela @ AnotherBitePlease — November 18, 2012 at 7:07 pm

    your photos do like every food justice…I love the pic where you see inside the cookie….it looks oh so good…again I love all the information and tips you provide.

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    The Pastry Chef — November 26, 2012 at 9:33 pm

    Found you through Crazy Sweet Tuesday and I’m so glad I did – you have some awesome-looking cookie recipes and I love your write ups. Pinned a couple of recipes to try later and I’m sure I’ll find a lot more. Thanks for sharing!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:35 pm

      Thanks for finding me and for pinning things & the nice compliments! :)

      Reply

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    Jaclyn — December 6, 2012 at 6:33 pm

    Hi, I’m fairly new to baking and I just found your website – truly a treasure trove of recipes I’m dying to try! – and I wanted to try both these cookies and the Chocolate Chip and Chunk Cookies for an upcoming Christmas party. I had two questions:
    1) Regarding this recipe, would you recommend cream or milk?
    2) If I wanted to bake half a batch of these and half a batch of the Chocolate Chip and Chunk cookies, would it simply be a matter of halving all the measurements for each recipe?

    Thanks for sharing these!

    Reply

    • Averie @ Averie Cooks replied: — December 7th, 2012 at 7:14 am

      1. Either cream or milk is fine – I use half-and-half that I use in my coffee
      2. Both of these cookie recipes are very small batch – this one makes 11 cookies! And the Choc Chip & Chunk Cookies is also a small batch recipe, making about 18. You could theoretically beat one egg in a bowl and halve it, or freeze the extra dough for months and bake as needed as I detail in the recipes, so I wouldn’t be worried about batch size on either of them. I never bake huge batches of anything, trust me!

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    Laura — December 10, 2012 at 2:24 pm

    So to make snickerdoodles like your sugar doodle vanilla cookie just roll them in cinnamon sugar before baking? I followed your snickerdoodles recipe minus the white chocolate chips and although they were very good, I missed that nice soft puffy cookie, like your sdv cookies.

    Reply

    • Averie @ Averie Cooks replied: — December 10th, 2012 at 2:35 pm

      Yes – roll them in cinnamon/sugar before baking if that’s what sounds good to you. Any combination of white chocolate chips and/or cinnamon-sugar will work in any of these similar cookie recipe – feel free to mix and match based on what you prefer!

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    Renee — December 10, 2012 at 8:17 pm

    Okay, you’ve got me convinced. :) I will definitely be trying these cookies out for myself.

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    Fran — December 18, 2012 at 12:06 am

    Hello, I have to say I was super excited to find this recipe. I decided to try it right away. Made a trip to get the bread flour, even. I made the dough, just as you instructed, waited an agonizing 3 hrs for it to chill, made balls weighing b/t 2.0-2.5 oz, and they hardly spread at all. They were raw in the middle, and still quite round. I let them sit on the baking sheet, hoping they’d depuff or fall or something, but no such luck. I flattened them, put them in another 5 mins, still pretty underdone. I had dough left because my pan wouldn’t fit 11 2.5 oz.balls of dough, so I made them smaller, less round, and still they didn’t flatten. They look like biscuits lol and are still raw in the middle. I dunno what I did wrong. I want to try them again, maybe I should decrease the flour? I live in Fl, so I added a little more flour, since u suggested it for the humid climes. Could that be the culprit? I know my other half is more than happy to get rid of the rejects, lol, and the dough tastes great, I just want them to look right and not be raw. Any suggestions?

    Reply

    • Averie @ Averie Cooks replied: — December 18th, 2012 at 12:25 am

      Cookies that stay overly-domed while baking tend to have too much flour in them. So, yes, I think you over-added the flour. For your next attempt, reduce the flour. The dough should just be ‘normal’ cookie dough; whatever normal looks like for you, in your climate, approximate that – sometimes with dough 1 to 2 tbsp flour can make a big difference especially in a small batch recipe, so just use common sense to get normal dough; not stiff as a board, not mush. In the middle.

      And then, you may not even need to chill your dough; warm dough spreads more so maybe allow it to be warm.

      And maybe make your dough mounds smaller. Just play around with things until you strike a happy balance!

      Reply

      • Fran replied: — December 18th, 2012 at 10:59 pm

        Thanks for the quick reply! I took your advice, and left the flour amount the same as is originally given in your recipe. I also didn’t chill it. And made the mounds smaller. All of which worked! The cookies spread, they’re cooked thru, and stayed chewy, and of course tasted great. Thank you so much! :-)

        • Averie @ Averie Cooks replied: — December 18th, 2012 at 11:02 pm

          I love that you made a few little tweaks and that you had success! Sometimes just some veryyyyy tiny little things can make all the difference & so glad you’re in business now! Thanks for coming back to tell me what worked!

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    Hollie — December 21, 2012 at 6:08 am

    Tried these out last night and they turned out wonderful! Nice and chewy! I actually forgot to buy the light brown sugar (gerr) so I mixed together a little bit of molasses and sugar. It turned the cookies… lets say, a bit more brown than they were supposed to be but it added a great flavor! I rolled them in cinnamon and just made them into snickerdoodles!

    My cookies also seemed to puff up quite a bit in the oven but when they came out they flattened completely, but all the while, still very good! Thanks for the recipe, it will be going into my recipe book!

    Reply

    • Averie @ Averie Cooks replied: — December 21st, 2012 at 8:02 am

      The fact that you added molasses to sugar rather than using commercially-made brown sugar (and yes, that’s a great makeshift solution – good thinking!) but I am thinking that the slight extra moisture your sugar may have had could have contributed to the flattening situation. Or, the dough wasn’t chilled enough, or it was lacking maybe 1 to 3 tbsp of flour. Just thinking out loud for the next batch. Glad they’ll be going into rotation!

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    Emily — December 24, 2012 at 7:42 pm

    These cookies are the best things I have ever eaten. Huge hit at our Christmas dinner! Thanks so much for the bread flour idea!

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 8:24 pm

      I am so glad they are a huge hit with you and your family – and glad they’re the best things you’ve ever eaten! :) I love these cookies so much, too! And bread flour makes them extra special I think!

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    Kara Young — January 19, 2013 at 12:43 pm

    I absolutely love baking cookies but do to my family’s lack of adventures taste buds I have been limited to chocolate chip cookies for far too long. When I came across this recipe I was so excited to try it. This hybrid brought my two favorites together! Ignoring the complaints from the little peanut gallery I decided this recipe looked too good to pass up. When my family finally gave them a try they all agreed that this cookie made it to the top of the list! Looks like I will be making this one over and over and over…and over again! ! This of course is fine by me;)

    Reply

    • Averie @ Averie Cooks replied: — January 19th, 2013 at 8:00 pm

      I love these cookies, too, and so glad you were able to try them! Thanks for coming back and telling me about them! I have a cookie based on this cookie coming out on Monday – and in the meantime, there are a few other hybrids to check out if you liked these. Brown Sugar Cookies, Maraschino Cherry & White Chocolate Chip, and Cranberry & White Chocolate Chip. All under the ‘Cookie’ header on this page http://www.loveveggiesandyoga.com/recipes/desserts

      Thanks so much for the great feedback and glad you broke away from the choc chip cookies to try these!

      Reply

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