The Best Soft & Chewy Snickerdoodles

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! On the hunt for the perfect Snickerdoodle cookie? Look no further! These Best-Ever Soft & Chewy Snickerdoodles are AMAZING! Thick, chewy, soft and fluffy, these cinnamon sugar wonders will soon become your new favorite!

So truth be told, I’ve been on the hunt for the perfect snickerdoodle cookie. I’ve tried all the recipes, tried all the bakery versions, tried all the boxes. But nothing comes close to this recipe!

I promise!

I love when you find exactly what you’re looking for, ya know? Like when you’re on the hunt for the perfect objet d’art for your brand new apartment (!!!!!) and you find it. Or when you go to HomeGoods with the hopes they have XYZ and they DO in all the sizes, colors, and styles you could think of. For your new apartment, of course!!!

So… did you catch that? I got my first apartment!!

I am SO excited, y’all. And SO READY. What’s weird is, a few months ago if you asked when I was moving out, I would have shrugged and told you I was perfectly content living at home still. And, as if overnight, a switch flipped in me and I was basically scratching at the walls to get out & find my own place.

After looking around, I found one that’s totally perfect for me. Spacious, light and sunny, with easy stairs for Mannie to climb and a second bedroom that’s dedicated entirely to my extensive cake stand collection… and as an office 🙂

But when they say you’ll need ALLTHETHINGS for your apartment, they ain’t playin’! I mean, who automatically thinks of a toilet brush as something they need? Or Kleenex? Or a bath mat? (!!!!)

So Miss Organization over here found a moving-out checklist that details every last thing I need to make my move successful. So if you cut yourself in my apartment on my new knife set, I’ll have band-aids and antibacterial ointment to give you. And an aspirin. OMG, YOU GUYS I’M BUYING MY OWN BANDAIDS. I feel so adult right now.

I’ll stop.

Between buying my first broom and trying not to spend all my hard-earned money at Z Gallerie, I managed to make you these cookies. You can thank me later, because you’re going to want to make them ASAP!

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! These cookies have a fluffy, soft interior thanks to cream of tartar which gives them that lift and oomph. They’re spiked with cinnamon in the dough and rolled in cinnamon sugar just before baking to give them lots of flavor. The best part about these cookies, though, has to be that they do not need to chill before baking! Hip, hip, hooray!

So get yourself in the kitchen and make them STAT!

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! *adapted slightly from Good Housekeeping

The Best Soft & Chewy Snickerdoodles
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30-36
These Best-Ever Soft & Chewy Snickerdoodles are incredible! Fluffy, soft, airy and packed with cinnamon sugar flavor, they'll soon become your go-to recipe!
  • 1 cup (2 sticks) butter, softened
  • 1 & ½ cups plus ¼ cup granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 2 & ½ tsp ground cinnamon, divided
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 3 cups all-purpose flour
  • Optional: white chocolate chips
  1. Preheat oven to 375 degrees F. Line 2 cookie sheets with silicone liners or parchment paper; set aside.
  2. Cream together the butter and 1 & ½ cups granulated sugar together with an electric mixer until combined and light in color, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla. Lastly, beat in 1 tsp ground cinnamon, the baking soda, cream of tartar and the flour until a soft dough comes together.
  3. In a small bowl, whisk together the remaining ¼ cup granulated sugar and the 1 & ½ tsp ground cinnamon until combined. Drop rounded Tablespoonfuls of dough into the cinnamon sugar mixture, rolling them around to coat completely. Place 2" apart on the prepared baking sheets.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets.

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! Fluffy, soft, chewy and sprinkled with cinnamon sugar, these Snickerdoodles are my new favorite recipe!

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! Have a super sweet day!

xo, Hayley


The Best Soft & Chewy Pumpkin Snickerdoodles

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Attention, pumpkin fans! These Soft & Chewy Pumpkin Snickerdoodles are the best I’ve ever had! Crisp edges, soft and fluffy centers and a warm, aromatic pumpkin flavor throughout!

So I did a thing.

I posted my first pumpkin recipe in August. Mid-August. TODAY. #sorrynotsorry

To be honest, I’m over this whole summer business. I am beyond ready for fall!

Nothing makes me happier than fall and winter. My two favorite seasons for sure. There’s something about wearing the first jacket of the season, pulling on your boots and traipsing through red and orange leaves that makes me feel giddy inside.

And of course, there’s the influx of everything pumpkin spice. Is there anything they haven’t pumpkin spiced? I don’t think so.

So in the spirit of things (and because I do not bode well in this wretched heat), I am posting my first pumpkin recipe today. And I don’t wanna hear about how it’s still summer!know it’s still summer – I went to and graduated from school, thank you – I am aware of my seasons. BUT I am also eager to wear my army green anorak and Doc Martens so LETMEHAVEMYMOMENT.

If you are clutching your bikini in mock horror that I’m posting a pumpkin recipe before Labor Day, bookmark this recipe for a breezy day in September when you feel like succumbing to the pumpkin spice trend. Otherwise, let us pumpkin fanatics have our moment 🙂

So yeah – these snickerdoodles. They’re awesome, I tell ya! Loaded with tons of pumpkin spice flavor, with crisp outer edges and soft and fluffy chewy centers, they’re pretty much perfect. You could totally throw in some chopped pecans or even white chocolate chips for added adornments, but I love them straightforward with cinnamon sugar. Is there anything better?

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! A few notes about this recipe…

  1. This recipe does not have any eggs in it. Eggs are known for adding extra fluff to some cookie recipes, and I didn’t want to make cakey snickerdoodles. So, I eliminated the egg.
  2. Use as much or as little pumpkin pie spice as you’d like. Since we’re only using pumpkin puree, I like beefing these cookies up with as much spice as possible.
  3. Chilling the dough is paramount because we start the dough base with melted butter. Melted butter, as opposed to softened butter, helps give the cookies a chewy texture with crisp edges and eliminates any cakey texture the cookies may adopt had we started with softened butter.

Now if you’ll excuse me, I have an anorak to try on.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! *adapted from my Ultimate Chocolate Chip Cookies recipe

2.0 from 1 reviews
The Best Soft & Chewy Pumpkin Snickerdoodles
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
These Pumpkin Snickerdoodles truly are the BEST! Soft and chewy with crisp edges and pure pumpkin spice flavor. A must-make for fall... or whenever your pumpkin craving strikes!
  • ½ cup (1 stick) butter, melted
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ cup pumpkin puree (NOT pumpkin pie filling!)
  • 1 tsp cinnamon
  • 1-2 tsp pumpkin pie spice (depending on how spicy you like them)
  • 2 tsp cornstarch
  • 1 tsp soda
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 3 tsp cinnamon
  1. In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar with the paddle attachment. Cream for about 30 seconds or until combined. Add in the vanilla and pumpkin and beat to combine. Lastly, add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour and beat gently until a soft dough forms.
  2. Refrigerate the dough, covered, for at least 2 hours or until sufficiently chilled. Chilling is mandatory.
  3. Preheat oven to 350 degrees F. In a small bowl, whisk together the sugar and cinnamon. Drop rounded Tablespoon-sized balls of dough into the cinnamon sugar mixture and toss to coat. Place 1-2" apart on a silicone or parchment lined baking sheet.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before dusting with any remaining cinnamon sugar topping.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! These cookies are so plush and fabulous, and I cannot wait for you to try them!

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Have a super sweet day!

xo, Hayley

Snickerdoodle Noodle Kugel {And a Sweepstakes with No Yolks!}

SnickerdoodleKugelI would definitely consider myself an open-minded eater: I will try absolutely anything once. Okay, maybe not anything – I have my limits with certain, er, parts – but otherwise (and especially cuisine-wise!) I love trying new foods.In college I took a class called “Foods of the World” which explored the nutrition and cuisines of different cultures or groups of people around the world. We each had an end of the semester project in which we had to select a nation or group of people and do a presentation on that country/group and bring in food from that country/group. I, of course, chose Germany because not only am I German, but I also enjoy yelling random things in German. It keeps life interesting. However, one group decided to focus on Jewish culture and cuisine and brought in a kugel. Kugel is a traditional Jewish casserole-type dish served with extra-broad egg noodles and baked until golden. I’d never heard of it before that day, but one bite and I was hooked. It’s sweet, rich, creamy, and layered with lots of buttery noodles that I simply love. I never thought to use noodles in a dessert, but after that day I was determined to make my own version!DSC_1044AEnter the Snickerdoodle Noodle Kugel! Each thick slice of this towering kugel is swirled with cinnamon sugar and is coated with a rich and creamy sauce (similar to a dessert bechemal sauce) that’s simply divine. It’s all topped with a snickerdoodle cookie streusel that’s mind-blowing and will knock your socks off. The not-so-secret ingredient? No Yolks! noyolksNo Yolks brand noodles are cholesterol-free noodles that always cook up right and are consistently smooth, firm and delicious! They’re typically known for their Extra-Broad Noodles which you’ve probably used in your own dishes, like Chicken Paprika or Beef Stroganoff. But No Yolks can now be used in dessert, too, and you can up the health-factor by using their new Whole Grain Noodle variety which adds a nice, nutty flavor to this kugel. So just a fair warning: you’ll totally lose your noodle over this fantastic kugel… but it’s worth every bite (and terrible food puns) 🙂 DSC_1055A*adapted slightly from Tori Avey’s Chai Kugel recipe
4.8 from 31 reviews
Snickerdoodle Noodle Kugel {And a Sweepstakes with No Yolks!}
Recipe type: Dessert
Serves: 24
Cinnamon spiced and topped with the most delicious snickerdoodle streusel, this traditional Jewish Noodle Kugel gets a modern and scrumptious updating and will soon become a family favorite!
  • 1 pkg (12 oz) No Yolks Extra Broad Noodles
  • 6 eggs
  • 2 cups low-fat sour cream
  • 1 cup low-fat cottage cheese
  • 1 (8 oz) pkg brown sugar & cinnamon flavored cream cheese (if you can't find this, simply substitute regular cream cheese)
  • 1 & ¼ cups white sugar
  • ¼ cup unsalted butter, melted
  • 2 tsp cinnamon
  • 1 & ½ cups snickerdoodle cookies, finely chopped into very small pieces
  • 3 Tbsp butter, melted
  • 2 Tbsp sugar
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon
  1. First, fill a large, heavy sauce pot with water and bring to a boil over high heat. Boil your No Yolks Extra Broad Noodles for about 5 minutes or until tender but not overly soft. Drain the noodles, then rinse with cold water. Set aside. Meanwhile, preheat your oven to 350 degrees F. and liberally grease a 13x9" baking dish with cooking spray.
  2. In a large food processor bowl, add the eggs, sour cream, cottage cheese, cream cheese, sugar, butter, and cinnamon and blend on medium-high heat until smooth. Pour the cream mixture on top of the noodles in a large bowl and toss to coat. Spread the mixture evenly into the prepared baking dish.
  3. In another medium bowl, toss together the chopped snickerdoodle cookies, the butter, brown sugar, white sugar and cinnamon until coated. Sprinkle evenly over top of the kugel. Bake for approx. 50-60 minutes or until the top is golden brown and bubbly and appears set.
  4. Cool for at least 20 minutes in the pan before cutting, though the longer it sits the easier it is to cut. Serve and store leftovers covered in the fridge.

DSC_1053AThis kugel couldn’t be simpler to make and I love the authentic, perfectly spiced, warm & hearty snickerdoodle flavor throughout! This is definitely comfort food at its finest, and such a fun and modern spin on a classic, traditional Jewish dish! And hey… I won’t tell if you want to add a little something extra to make it truly decadent… DSC_1059AThe folks over at No Yolks would LOVE to hear what your favorite dish is using No Yolks NoodlesLeave me a comment below telling me your favorite dish using No Yolks and you will be entered for a chance to win a $100 Visa Gift Card!!  In the meantime, be sure to use this coupon for $1 off of 2 bags of No Yolks Noodles — great savings to make a great kugel!

Have a fantastical day!!

xo, Hayley

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This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

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Caramel Apple Jack Snickerdoodle Pops

caramelapplejackYou guys wanna hear about the time I got a free iPod?!

So I was dating this guy I met through a friend’s friend’s friend.  We met up for the first time at a movie theatre and he was wearing a butt-flap.  A butt-flap.  If you’re blissfully unaware of what a butt-flap is, it’s a piece of fabric that unnecessarily hangs from the back of one’s pants, quite literally being a butt-flap.  And it’s the most asinine and ridiculous thing one could ever wear besides sandals and socks.  And he was wearing one, and in my moment of being a stupid teenager, I didn’t see anything wrong with this.  Later, there would be many other things I didn’t see wrong which were very, very wrong, like taking 2347627823 pictures of myself to post on MySpace, or wearing turquoise eyeshadow up to my brow bones and thinking it was attractive.

Anyway, I was totally smitten with the fact that he spiked his hair just-so, that he wore that friggin’ stupid butt-flap, and that he read great works of English literature and claimed to be a feminist.  We would frequently have conversations in which he would wax poetic about how he thought squatters were cool and how he thought meat-eaters were terrible people.  He was unlike anyone I’d ever dated before because I probably was avoiding people like him for a reason.  Also, he was a Cancer, which is a terrrrrible mistake for an Aquarian to make.  (If you’re an Aquarius and like a Cancer dude: stop, drop, and run.  Don’t answer his texts.  He’ll probably start wearing a butt-flap soon.)

For a YEAR I listened to his intense arguments about why most men were chauvinistic pigs and why he thought leather was evil, even though he wore shoes with leather soles.  We would hang out at his house–a sprawling, dilapidated 1920’s style mansion (really) in his room where he had posters of Japanese artwork on the walls.  And for about 30% of the year we were together, I was happy.  The rest of the time, true to teenagers-in-love fashion, we fought terribly over absolutely NOTHING, as most teenagers do.

Fast forward to the day of our one year anniversary.  Things were going prettttty awkward.  So awkward, I’m assuming, which is why I cannot remember any of it except little snippets that I am going to tell you about now.

We got to the apathetic-gift-exchange part of the anniversary.  I don’t remember what I got him so therefore, it was probably crappy, and he handed over a large box which contained the first and original iPod: a clunky, snow-white brick with a eardrum-splitting clicks when you thumbed the wheel and a dim black and pale green screen.

Of course I was floored.  An iPod?  He didn’t even have a job (hello, he believed in squatting–do you really see him being conventionally employed!?) and yet he had purchased this iPod for me, in spite of all of our bickering.  It made me look twice at him, like maybe I could forget about the fact that he had an aversion to deodorant or that he wore jeans from the womens department.

Juuuuust about when I was getting ready to accept this, a few hours later he broke up with me, in a parking lot, in front of my mom’s minivan, while wearing a butt-flap.  “It’s just not working out, and I just can’t do this anymore,” he explained vaguely.  He insisted I keep the iPod and, now the proud owner of a 450-pound iPod, I happily obliged.

And that’s how I simultaneously ended an exactly 365-day relationship AND got a free iPod.  Now who is hungry?!

With caramel apple season around the corner, I haaaaad to get a jump start.  Personally, I find caramel apples to be a seasonless favorite–I can enjoy them while it’s melting hot outside or when it’s blustery, but I prefer them when the weather changes, the leaves transform into beautiful shades of ruby, and when apples are in their peak season.

DSC_0103AThese apple pops are a spin-off of two ideas that knocked my socks off — a recipe for Apple Jack Cookies in Jessica Segarra‘s new book, Cereal Sweets & Treats, and a recipe from an older Taste of Home magazine that called for dipping baked cookies in caramel, rolling them in nuts and sticking them on a toothpick.  Not one to skimp on that extra oomph, I decided to blend both recipes to create a truly unique, seasonal treat that is reminiscent of my all-time fave!


5.0 from 2 reviews
Caramel Apple Jack Snickerdoodle Pops
Recipe type: Cookies
Prep time: 
Total time: 
Serves: 18
These cookie pops perfectly encompass all my favorite fall flavors: cinnamon, apple, caramel, and cookies, into an adorable, edible pop!
  • ½ cup butter, softened
  • ¾ cup white sugar
  • 1 Tbsp milk
  • 1 tsp vanilla extract
  • 1 & ½ cups Apple Jacks cereal, finely crushed
  • 1 & ¼ cups all-purpose flour
  • 1 tsp cinnamon
  • Pinch salt
  • 1 pkg caramel bits
  • 1 can sundae peanuts
  1. In the bowl of a stand mixer, cream together the butter and white sugar until fluffy and light. Gradually add in the milk and vanilla, beating to combine.
  2. In a separate medium bowl, whisk together the crushed cereal, flour, cinnamon and salt; gradually add this mixture into the butter mixture, about a cup at a time, until fully incorporated.
  3. Roll the cookie dough into Tablespoon-sized balls using a cookie dough scoop to portion. Place the dough balls onto a foil-lined baking sheet. Freeze the cookie dough until completely firm, about an hour.
  4. While the cookie dough freezes, melt the caramel according to package directions until smooth and on the thinner side (you can thin it out gradually by adding a little milk at a time).
  5. Gently stick a toothpick into a still-frozen cookie dough ball. Dip the bottom half of the ball into the caramel, allowing excess to drip off. Roll the caramel-coated bottom in chopped sundae peanuts. Place back on the sheet to set and repeat with remaining pops.
  6. Serve immediately, or store leftovers in the fridge for several days.

DSC_0109AThese pops aren’t only adorable, but they’re DELICIOUS, too.  I LOVE the addition of crushed Apple Jacks cereal into the snickerdoodle cookie base.  It’s such an unexpected twist and marries so beautifully with the spicy, warm cinnamon of the sugary cookie dough, while imparting a nice, crisp texture as well.  The apple flavor is subtle, so you can focus primarily on that buttery caramel, the salty peanuts, and the rich, complex cinnamon flavor of these scrumptious, highly addictive cookie pops.  I’m in love!

Be sure to check out Jessica’s book — I LOVE cereal and am finding I am obsesssssed with every recipe in here!

Have a fantastical day!!

xo, Hayley


Snickerdoodle Donut Muffins

Hi, I’m Hayley.

I talk to dogs when no one’s looking, and sometimes, when many people are looking. Owners always look at me weird when I squeal with happiness and call their dog “baby” in the highest-pitched voice I can muster. Also when I may or may not start tearing up because I believe dogs are the cutest things on the face of the planet. Period.

I read and reread magazines obsessively. Magazines make my life.

I am loving my new job at a cheese/sandwich shop, mostly because I get to sample cheese every day. My waistline, however, does not care too much for my new taste for gouda.

I am totally OCD for symmetry. I can’t stand with things are off-kilter, whether purposefully or not.

I’m also an OCD vacuumer. But if you read this enough, you know that.

I do my makeup in a fashionable cat-eye every. single. day. It’s my thang.

…though I wish my thang were to be better at hair. I’m awful at even putting my mane in a ponytail. Don’t even ask me to try to braid. Ugh.

I’m always paranoid something’s wrong with me, like I have a booger or my lips are chapped.

And on that note, I am TERRIFIED of smelling bad. ALWAYS. It’s so awful. If I even think that for a split instance I could potentially reek of soup (yes, soup) I freak out and douse myself with Victoria’s Secret body spray. I practically bathe in the stuff. And Jessie teases me incessantly and tells me I smell like noodles when I don’t, and will hold me down so I can’t get to my body spray. He thinks it’s funny.

So yes, I will be that grandma who reeks of old-lady perfume. You know what kind; they all smell the same. And I will smell that way when I’m 84, too.

Along with cake batter, I’m also having a serious turkey bacon moment. Baked with brown sugar? Hell yeah. It’s amazing on a BLAT. I should know; I have had a BLAT for about 5 days in a row now.

I am totally fickle. And get bored kind of easily–both awful traits to have (most of the time). I was becoming deathly disgusted with my daily wheat bagel breakfast and longing for something delicious and different, so I came up with this in a fit of desperation.

Let’s just say I should be desperate and disgusted more often, as good things (clearly) happened this time.

I had a can of crescent rolls in my fridge with zero intention of becoming anything with their short life. So I chopped them up, rolled them into small balls, dunked them in melted buttah and smothered them to death in cinnamon sugar. Then they did this:

And caramelized so beautifully. Into bite-sized muffins of gloriousness. Yup, that’s exactly what they are. Crunchy and sweet and light and fluffy and SOFREAKINGGOODIT’SINSANE.

I was reaaally tempted to call them Cinnamon Toast Snickerdoodle Donut Cupcake Muffins or something tantalizingly long like that, but if we narrow it down, it really tastes like a snickerdoodle donut. In a muffin form. Compact and sweet and to-the-point and never, ever smell like soup. My kind of muffin!

Snickerdoodle Donut Muffins

1 can crescent rolls (I used reduced fat, but regular works fine)
About 3 Tbsp butter, melted
1/2 cup cinnamon sugar (just mix about 1/2 cup white sugar with 1 Tbsp ground cinnamon)

1. Preheat oven to 375 degrees F. Lightly grease about 8 muffin cups in a muffin tin with cooking spray. Set aside.
2. Unroll the crescent dough from the package onto a cutting board or clean work space. Separate the dough into TWO portions (four triangles per portion), then cut those portions in half crosswise (now you have four rectangles or two triangles per portion) and gently pinch the seams together on each portion to form a seamless sheet of dough.
3. Cut each portion of dough into four lengthwise strips, then cut those strips in half (a total of 8 pieces per portion or 32 pieces altogether–yay math!). Roll each tiny piece into a ball. It’s okay if some are smaller than the others.
4. Dunk 4 dough balls in the melted butter, then coat them completely with the cinnamon sugar mixture. Place 4 coated dough balls in one muffin cavity; that’s one muffin. The dough balls should be stacked–don’t try to smush them in there. As they bake, they’ll expand to fill the rest of the space in the muffin cavity. Repeat the process with the remaining dough balls. This should make about eight muffins.
5. Bake the muffins for approximately 8-10 minutes or until lightly golden brown on top and look set. If needed, peek in the center of one muffin to ensure it isn’t gooey in the middle. Remove from oven and allow to cool in pans just slightly before easing them out gently with a butter knife. These taste THE BEST when they’re warm!!
**Note: this is super duper easily doubled or tripled.

I’m sure someone out there has invented something like this, but I’d like to think this brilliant plan was a result of my being bored. That way, I can be bored more often and think of more genius things.


Have a fabulous Friday and a scrumptious weekend!!

xo, Hayley

Linked to: Trick or Treat Tuesdays, Sweet Treats Thursdays, Crazy Sweet Tuesdays

Deep Dish Snickerdoodle Cups

If you didn’t know, January is my birthday month. Holla at your fellow Aquarius!

Therefore, I find myself entitled to any and all birthday freebies known to man throughout the entire month.

After all, I totally rule this month. It’s like no one else exists but me. Well, that’s what I tell myself every day, anyway.

Did you know you can get a boatload of birthday freebies? It’s super cool–all you had to do was BE BORN.

Which is kind of a big deal and stuff, especially for people like your parents who now have to buy you a bunch of stuff til you’re 18, then taper off the gifts as you get older.

That’s where awesome places like Starbucks, Sephora and Benihana come in. They’re totally looking out for you and your birthday and want you to feel special and loved and appreciated and entitled. Everything I feel every day.

I’ve always been a big birthday person. I loved having parties as a kid (more people=more presents) and I’ve always enjoyed birthday dinners out to restaurants of my choice, getting free desserts with lit up candles, obnoxious songs and um, being treated like a freakin’ princess.

So even though my sister and grandma have birthdays in this month, it’s totally my month. I own it. It should be a national Hayley birthday celebration month. At least that’s what I think.

The one thing that isn’t cooperating with my birthday? The weather.

Um, hi. It’s January. That means it’s supposed to be chilly and overcast and rainy and cloudy and NOT EIGHTY DEGREES.

I’m sure someone somewhere currently buried in snow is shaking their fist at their computer screen wishing they were basking in the sun’s 80 degree rays, but not me.

Eighty degrees comes in May. Where is my rain, dammit?!

I should not be wearing a crop top and sweating while I’m driving in January. It’s not okay. It’s not fair. It’s simply disgraceful. Unless I’ll be getting wonderful rain showers in June, this ain’t okay, M. Nature. Get with the seasons!

Because I’m depressed about the weather NOT raining on my parade, I baked up some Deep Dish Snickerdoodle Cups to calm my nerves and evoke the sense that I was nestled in a corner cafe booth sipping hot fancy drinks and being celebrated for being alive on a romantic rainy day instead of sitting inside wearing shorts and thinking about swimming.

It worked. Kind of.

So the news on these cups: They’re technically cookies, but I baked the cookie dough up in my mini muffin tin. If you wanna get supah fancy (and why not?) you could call them a cross-breed of a cookie and a cupcake because of their light and tender texture and their adorable muffin top. I just called them cups since I felt more sweaty and uncomfortable than creative and that’s just not okay.

Deep Dish Snickerdoodle Cups *cookie recipe from Moms Who Think 

1 cup butter (2 sticks), softened
1 & 1/2 cups white sugar, plus an additional 1/2 cup set aside
2 eggs
2 & 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 cup canned buttercream frosting (I used vanilla, but cream cheese would be yummy), melted

1. Preheat oven to 400 degrees F. Generously grease 24 cavities of a mini muffin pan with cooking spray. In a small bowl, mix together 1/2 cup of white sugar with the entire teaspoon of cinnamon; set aside.
2. In a large bowl, cream together the butter, sugar and eggs until creamy and blended. In a medium bowl, sift together the flour, cream of tartar, soda and salt. Gradually whisk the flour mixture into the butter mixture, about a cup at a time, until a soft dough forms and all the flour’s been mixed in.
3. Portion the cookie dough into Tablespoon-sized balls and roll in the cinnamon sugar mixture. Gently spoon each coated dough-ball into one of the muffin pan’s cavities and press down on the dough slightly with the back of your spoon to fill in the cavity. Repeat process until all 24 muffin cups are filled with cookie dough.
4. Bake approximately 9-11 minutes or until the tops of the cookie cups are golden  and set. Do not overbake. Allow to cool about 5-10 minutes in the pan before removing to a wire rack to cool completely. Drizzle cooled cups with melted frosting and allow frosting to harden. Serve immediately and store airtight.
**Note: For easy removal (since this may get tricky!) gently run a small butter knife’s tip around the edge of each muffin top to loosen the edges of the cookie from the pan. Then carefully twist each cookie top with your fingers and it should easily release. However, I did decapitate some cookies, they still taste awesome.

I’m reaaaally loving the idea of deep-dish cooking my cookies. It’s like a BJ’s pizookie except homemade which automatically makes it taste better. Try this super delicious looking version of molten chocolate chip cookies Shelly made over at Cookies and Cups! Just don’t blame me if you drool on your keyboard.

I have a super awesome birthday giveaway I’ll be listing tomorrow, so keep your eyes peeled! Have a marvelous Friday!

xo, Hayley

Linked to: Crazy for Crust, Inside BruCrew Life, Something Swanky

Family-Favorite Snickerdoodles


Let’s make a list.

If you truly know me, you know I LOVE LISTS. They seriously keep me sane.

Today’s list is the “Nothing Says ‘Holidays’ Like…” edition.

Glitter, sequins, sparkles. Tis the season to channel our inner crows and decorate our entire house and person as if we were a giant disco ball. The glittery, sparkly and shinier–the better.

Playing MJ Cole’s remix of 2 Front Teeth about 3476487238746234 times on repeat. I’m one of those freaks who loves Christmas music any time of year (my family hates me). And every Christmas, I get giddy because I can finally listen to my tunes without people giving me weird looks and plotting my demise. Also, I’m a horrible music listener and have won the award for Best Mix CD Maker Ever because my song transitions are awful and I can listen to the same song LITERALLY OVER AND OVER. It drives people bonkers.

Eating. A lot. I mean, we obviously eat throughout the year, but it’s never satisfying. Salads in summer? Ick, where’s the butter? And helllooo, summer desserts are not quite the same as rich concoctions of the holidays. Go back where you came from, popsicles. You aren’t welcome here.

Giving gifts, and duh–getting them. No explanation necessary. Well, unless it requires buying gifts for boys. Then I just stand in the middle of the mall and cry because life gets complicated when you shop for the male species. Why can’t they just man up and wear a dress or something easy? Sheesh.

School’s OVAH. Do I really need to go into this? Nope. It’s like a non-existent snow-day EVERY DAY. Hallelujah.

Ugly sweaters, red & green stuff, and fruitcake. AKA the stuff no one likes about Christmas. I like red & green colors, but if you try to wear them any time of the year, people get sensitive you’re looking too Christmas-y. No one likes ugly sweaters–I mean … why do they have to look like that? And fruitcake!! EW. Here’s a hint: if they have events where people use catapults to toss a type of food, it’s a good sign that food sucks.

Baking cookies!! This is easily my favorite part. Big shocker, I know. I loooove cookie baking season because that means I can crank up my one holiday song and blast it a billion times over, dance because no one is watching, and bake like a fiend for hours on end. And that’s exactly what I did today.

Every year, I try to make a couple different types of cookies to keep things fresh and provide a nice, generous variety. However, one cookie prevails year after year because I’m pretty sure if I didn’t make it, people would riot. And everyone would torch my house in protest, kidnap me and tie me up with Christmas lights and force-feed me porkchops and fruitcake. Uuuuughhhhhh.

Probably not, but to be safe, I made them anyways: Snickerdoodles. 

They’re one of my family’s favorite cookies and this recipe blows any other snickerdoodle recipe outta the water. This recipe uses powdered sugar in the batter to lend the cookies a light, melt-in-your-mouth texture that’s unbeatable. And they’re made with a boat-load of butter and cinnamon and sugar, all pre-requisites for an amaaaazing cookie.

Therefore, nothing says ‘holidays’ like Family-Favorite Snickerdoodles. Make them your family’s favorite, too!

Family-Favorite Snickerdoodles *adapted from Sunset’s Best-Ever Cookies

1 cup softened butter
1 cup vegetable oil
1 1/2 cups white sugar, divided
1 cup powdered sugar
2 eggs
4 & 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 Tbsp ground cinnamon

1. Preheat oven to 375 degrees F. Lightly grease two large cookie sheets with cooking spray, then blot excess spray with a napkin. Set aside.
2. In a large bowl, beat butter, oil, (1) ONE cup of the white sugar and the cup of powdered sugar with an electric mixer until blended & smooth, about a minute. Beat in eggs.
3. In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt until combined. Gradually beat flour mixture into butter mixture, about 1 cup at a time, until a soft dough forms. Set this aside, and in a small bowl, place remaining 1/2 cup white sugar and the tablespoon of cinnamon and blend.
4. Using a cookie dough teaspoon-sized scoop, drop 2 balls at a time into cinnamon sugar mixture and coat with a spoon or your hands. Place cookies about 2″ apart on the prepared baking sheets. Bake for approx. 12-15 minutes, rotating pans halfway through baking time, until cookies are lightly golden and centers are set. Let sit on sheets for a couple minutes, then carefully transfer to wire racks to cool completely. Store airtight up to 5 days.

Ohhhhhh mannnn.

Santa, forgive me for being naughty.

Happy Tuesday! Stay tuned for a week’s* worth of cookies!
*not an actual week–6 days–but that’s close enough.

xo, Hayley

PS– A huge HELLO! and THANK YOU! to a lovely Domestic Rebel fan who ran into me while I was busy at work–so nice to meet you!

Ooey Gooey Snickerdoodle Bars

I am a firm believer that two individually awesome things can sometimes combine forces to become one outrageously awesome duo.


For instance: lemon and raspberry. Samoas cookies and ice cream. Root-beer and ice cream. Bubblegum and, well, anything. Chocolate and peanut butter. Chocolate chip cookies and brownies. Buffalo sauce and shrimp. Shrimp and beignets. Almond Joys and brownies.

I mean, I could go on. But I think you understand that this awesome duo is especially applicable to desserts.

Or at least, since that’s only what’s ever on my mind at any given time, that’s what I think.

And everyone knows what I think is totally right. And if it isn’t, well, this is my blog and I say so. So there.

You know I love snickerdoodles. That’s why I have made snickerdoodle cupcakes and my sugar cookie snickerdoodle cookies and blogged about them so the world could know.

Snickerdoodles could do no wrong. In fact, if it were humanly possible (now, when I say ‘humanly possible’ does that even apply to this situation given that I am talking about a cookie which, in fact, is not a human being? But at least you know what I’m saying, right? Okay.) that a snickerdoodle murdered someone, I’d probably just keep the snickerdoodle in hiding from the police but make it feel really bad about its wrongdoings and then con it into letting me eat it.

I know I’m weird. You guys can stop making those weird, awkward facial expressions now. I know you’re doing it. So stop it. You look weird.

There? Did you stop now? That’s right.

Anyways, when I discovered that Kate over at Grin and Bake It made my dreams come true and found yet another way to make snickerdoodles even more awesome, I was all over it. Seriously, they can do NO. WRONG.

So I made some. And you should too, in case snickerdoodles start committing crimes in your neighborhood and you need to know how to hoard them for your own benefits.

Ooey Gooey Snickerdoodle Bars *adapted from Grin and Bake It (link above)

2 1/3 cup flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup softened butter
1 1/4 cup sugar
1/2 cup brown sugar
3 eggs
1 tsp vanilla

For Cinnamon Sugar Filling

1 T ground cinnamon
1 T granulated sugar

For Gooey Glaze

1 cup powdered sugar
2 T milk
1/4 tsp vanilla extract or corn syrup

1. Preheat oven to 350 degrees F. Lightly spray-grease a 9×13 inch baking pan. Set aside. In a mixer bowl fitted with a paddle attachment, beat butter on high speed until creamy. Beat in sugars until blended. Add in eggs and vanilla, until combined. In another large bowl, stir together the flour, baking powder and salt; gradually add flour mixture to the butter mixture, blending in after each addition of flour until a soft dough forms.
2. Spoon half of the batter into the prepared baking pan and spread into an even layer. Sprinkle with the cinnamon sugar filling mixture. Drop with heaping spoonfuls of remaining batter. If gaps show, that’s okay. Lastly, bake approximately 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool completely, about 1 hour.
3. To make glaze, blend all ingredients together in a small bowl. Drizzle over cooled snickerdoodle bars, and cut into squares.

Obviously, this is best served warm, highly glazed, and with a glass of milk. The only way to do it.

Kind of like wine and cheese are the perfect pairing? Snickerdoodles and milk need to be together. It’s a must. And tearing them apart — who’s the criminal now?

Make these. Or I’ll find you and judge you and make you think I’m weirder than you did before. Promise.

Happy Snickerdoodling!

xo, Hayley

Snickerdoodle Cupcakes

Have I ever revealed how much I love snickerdoodles?

Even if I have, I apologize, but let me rant again.

Snickerdoodles are, by far, one of the best cookies ever.

And I am positively perplexed and appalled when some weirdos confess they have never, ever had snickerdoodle cookies before.

Really? That’s like saying that peanut butter cookies are exotic. They aren’t, and snickerdoodles are like, a must-chew cookie. Seriously. They’re about as important as chocolate chip cookies, except tastier, because they’re sugar cookies rolled in cinnamon and more sugar.

More sugar = more better. You know.

When I used to work at a frozen yogurt shop, we got snickerdoodle froyo. It was like a dream come true… until I tasted it. Yeah, it had a similar flavor, but nothing compared to the real thing. Kinda devastating? You bet.

And when I tried snickerdoodle ice cream, I kind of flipped my shiiiiet. But when I realized it was like a super milky version of the cookie, I wasn’t wowed. Instead, I was bummed and had a horrible stomachache, but I won’t go into graphic details.

Yeah, I know, I know. If you have a good thing, don’t mess with it. But I can’t not mess with snickerdoodles. They’re far too tasty to stay as a cookie forever. Their flavor must be reincarnated to another level of awesomeness, so what better way than to transform this classic cookie into a cupcake?

You had to see that coming, people.

So I did. And guess what? This is something I’m finally pleased with. If snickerdoodle cookies mated with cupcakes, this would be their delicious offspring. No disappointments, just yummy cinnamon-sugary goodness. And cinnamon cream cheese frosting. ‘Nuff said, that stuff is legit.

I got the SUPER easy snickerdoodle cupcake recipe from the lovely Amy Clark at The Motherload, but I’ll give it to you just to be nice. Thanks, Amy!

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

1 box white cake mix
1 stick melted butter
1 c milk (I used 1%)
3 eggs
1 tsp vanilla extract
4 tsp cinnamon, divided
2 cans cream cheese icing (or you may use your own recipe)
Cinnamon sugar, for dusting–optional

1. Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners. In a large bowl, beat together cake mix, butter, milk, eggs, vanilla and two teaspoons of the cinnamon until well blended. Evenly divide batter into muffin cups and bake approximately 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
2. Meanwhile, spoon canned frosting into a medium sized bowl and stir in remaining two teaspoons of cinnamon until well-combined. Frost cinnamon cream cheese frosting onto cooled cupcakes (I used Atecco tip #807) and dust with remaining cinnamon sugar, if desired.

I don’t drink coffee, but I’d imagine these sweet and spicy cakes would be lovely with a cup. Just sayin’.

And even if you don’t drink coffee… they are absolutely lovely on their own and are like, snickerdoodle cookies sinful, cuter twin. Duh.

Happy Doodling!

xo, Hayley

Sugar Cookie Snickerdoodles

Easy things make me happy. Challenges are overrated.

Like when it comes to challenging myself in math class–uh, I’d rather not. Algebra already sucks a fat one, and adding in extra variables and numbers just to make it “challenging”… no thanks. Or physical challenges, like at the gym. I would love to push myself to do those fifty extra crunches or run that extra mile. But I’d rather not.

This may come across as lazy, but rest assured, I’m no lazybones. I am a busy-bee, doing things quickly but of quality. I don’t like to half-ass, and there is a difference between taking the easy way out and being lazy.

Obviously. I would think of examples, but now I’m just being lazy.

But one example in particular has nothing to do with exercising and math problems. Actually, maybe it does. I guess if you know how to bake, you know how to add ingredients. And if you know how to eat, you know there are calories involved, and everyone knows calories need to be burned. Or at least that’s what they tell me. But because I don’t like math OR working out, we’ll just pretend for your sake (and because this is my blog and my recipe, therefore, I make all the rules) that this recipe involves NO math and NO calories. Easy peasy. And trust me, you’ll take the easy way out making them so the rest of the day, you’ll have an excuse to be lazy. Perfect.

Recipe adapted from Betty Crocker’s ‘Holiday Snickerdoodles’ recipe.

Sugar Cookie Snickerdoodles

1 pkg sugar cookie mix
1/3 c melted butter
1 egg
2 T all-purpose flour
1 c sugar
1/2 tsp cinnamon, divided
1 c powdered sugar
2 T milk
1/4 tsp vanilla

1. Preheat oven to 375 degrees F. Lightly grease and blot two cookie sheets. In a large bowl, mix together sugar cookie mix, flour, melted butter, egg, and 1/4 tsp of the cinnamon until a soft dough forms and everything is thoroughly mixed. In another small bowl, mix together the 1 cup of sugar and remaining cinnamon until a cinnamon-sugar mixture comes together. Roll balls in cinnamon sugar blend, then place 2 inches apart on the baking sheets. Sprinkle with remaining cinnamon sugar mixture. If you have even more mixture left over, save it to sprinkle on after baking as well. Bake approximately 10-12 minutes or until bottoms are lightly golden. Do not overbake.
2. In a medium sized bowl, mix together powdered sugar, milk and vanilla until a medium-thickness glaze is achieved. Drizzle over cooled cookies and allow glaze to harden.

See? Taking the easy way out has it’s benefits. There is no crazy math problems. No additional crunches. And no unnecessary steps to take to make a delicious (and easy) snickerdoodle cookie. You can thank me later.

Happy Thursday!

xo, Hayley