I know I have said it before, but and I am going to say it again (Wait! Don’t go!)…. one of the many things I love about blogging is all the wonderful people I have gotten to know over the years. I would have never imaged almost 6 years ago, when I started blogging that I would get to meet so many nice people and become close “real life” friends.
In fact, I know it would be hard to believe, but I have always tended to be a shy and quite person. Blogging gave me the opportunity to share my voice. To be heard.
But blogging gave me more than that.
You would think that blogging would be lonely. Sitting behind a computer at home. Dancing around a kitchen to only the sounds of the dishwasher running (for the umpteenth time that day) and some 80’s pop or country music blaring in the background.
But since blogging has given me the opportunity to connect with other bloggers and fellow foodies, in real life, I have been able to push myself even further out of my comfort zone and conquer some of my shyness.
In fact, as you read this I will be at a blogging conference, mixing and mingling with other bloggers, a few I know well, others, well, not so much. A blogging conference that I was on the planning committee (so I hope everyone has a great time!), something that I would have never imagined doing in the past!
These cookies I am sharing today are called Snickerdoodle Pudding Cookies, but I think they should really be called Friendship Cookies. I have been making pudding cookies for years and I am always thinking up new twists and flavor combinations. However, I can’t believe I never thought to make a Snickerdoodle version, not only rolled in cinnamon-sugar but full of cinnamon chips!
And why call them Friendship Cookies? Well, because I have shared these cookies and a cup of coffee with many friends, including several blogging friends (like my friend Monica who is the Queen of Snickerdoodle), that are now my real life friends! : ) Plus these cookies freeze extremely well, so when I make a batch I always freeze half so that I can have cookies whenever a friend calls!
One Year Ago: Pina Colada Granola
Two Years Ago: A Guide to Apple Varieties
Three Years Ago: Ranch Crackers {Plus Tips for After-school Snacks}
Four Years Ago: Georgia Peach Tea
Five Years Ago: Emeril’s Slow Cooked Bam-B-Q Baked Beans
Printable Version
Prep Time: 20 minutes Bake Time: 10 minutes Yields: about 3 dozen cookies
Ingredients:
Cookies:
3/4 cup unsalted butter, at room temperature
3/4 cup packed brown sugar
1/4 cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups unbleached all-purpose lour
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 (10 ounce) bag cinnamon chips
Cinnamon-sugar Topping:
1/3 cup granulated white sugar
1 teaspoon ground cinnamon
Directions:
Preheat oven to 350 degrees.
In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream together the butter and both sugars on medium speed, until light and fluffy. Mix in eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Add vanilla extract and mix well.
In a separate bowl, stir together the flour, pudding mix, cream of tarter, baking soda and salt. Slowly add the flour mixture, a little at a time, to the butter mixture, mixing just until combined. Carefully, fold in cinnamon chips.
In a small bowl stir together 1/3 cup granulated white sugar and 1 teaspoon ground cinnamon to for cinnamon-sugar topping. Using a large tablespoon, scoop dough and roll into uniform balls of cookie dough. Roll dough in the cinnamon-sugar mixture and place on the baking sheets 2-inches apart. Bake 8 to 10 minutes, or until lightly browned and set in the middle. Let the cookies cool on the baking sheet for about 10 minutes before moving to a cooling rack to cool completely.
Note: Cookies freeze well. To freeze, scoop dough and roll in cinnamon-sugar as directed. Place dough on a baking sheet. Place baking sheet in freezer and freeze until dough is frozen and firm, 2-4 hours. Once frozen, place cookie dough balls in freezer safe zip-top baggie or container. When ready to bake, bake frozen dough balls in preheated 350 degree oven for 12-13 minutes.
Adapted from Two Peas and Their Pod as seen on Recipe Girl
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