Old Fashioned Snickerdoodles

Old Fashioned Snickerdoodles

I’ve had a wonderful opportunity to review a fantastic baking sheet from the Heirloom Cookie Sheets company. This family owned and operated company is based in Wisconsin. Jeannie, owner of Heirloom Cookie Sheets happily shares the history of Heirloom Cookie Sheets on their site. As I read the story of her dad making the first cookie sheet to surprise her mother, I knew I needed to make an old family favorite cookie for such a special baking sheet.

So I flipped through my Nanny’s handwritten cookbook to find just the right cookie recipe. When I landed on Snickerdoodles I knew it was the perfect match. These cookies are absolutely delicious and they take me back to time spent in my Nanny’s kitchen. Normally I use parchment paper when baking these cookies because they’re known to stick to the pan after a few batches. But I wanted to give the Heirloom Cookie Sheet a proper test drive. It handled these cookies beautifully!

Heirloom Baking Sheet

The Heirloom Cookie Sheet is made of heavy duty, 18-gauge stainless steel. There is no toxic chemical coating – and yet the cookie sheet remains virtually non-stick. There is no need to use cooking spray or liners when baking with this baking sheet. One of the 12″ sides is turned up slightly to provide a handle while the rest of the cookie sheet lays flat to allow heat to circulate evenly across the entire baking surface.

My Nanny’s Snickerdoodles have never baked better! I really love the Heirloom Cookie Sheet.

Snickerdoodles

 

Old Fashioned Snickerdoodles

Ingredients:

  • 1 1/2 cups of sugar
  • 1/2 cup of butter – softened
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • 2 3/4 cups of flour
  • 2 teaspoons of cream of tarter
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • Cinnamon and Sugar mixture (generally about 3 tablespoons of sugar with 3 teaspoons of cinnamon)

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Preheat oven to 400.

In a large bowl cream together butter and sugar. It’s best if butter is soft for this job. If you’re pulling butter straight from the fridge, go ahead and heat it in the microwave for 15-20 seconds, just long enough to soften, not melt.

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Use a fork to cut butter into the sugar and mix well until fully incorporated.

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Next add eggs and mix well. The batter should be smooth.

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Stir in vanilla extract and mix well. Then add flour directly on top of batter. Make a small well in the center and add cream of tarter, salt, and baking soda.

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I find using the “well method” helps ensure there are no scary bits of baking soda floating around in the dough. You can also sift the dry ingredients together to avoid this – but I don’t normally feel like fishing out my sifter and dealing with it.

Mix well. The dough will become very thick and it’s best to get in and mix with your (clean) hands after a certain point.

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Pull off small pieces of dough and roll into ping-pong sized balls. Roll in cinnamon and sugar mixture to coat evenly.

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Place on baking sheet. If you’re not using an awesome Heirloom Cookie Sheet – then I suggest lining your sheet with parchment paper. These cookies tend to stick. That was not a problem at all with our Heirloom Cookie sheet.

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Bake in oven at 400 for 8-10 minutes, until golden brown.

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I absolutely loved how evenly our cookies baked on the Heirloom Cookie Sheet! And they came off cleanly. I’ve never had a cookie sheet perform so well.

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The Heirloom Cookie Sheet is the right tool for the right job. My Nanny’s cookies have never been better. The bottoms were not scorched and the cookies were perfect.

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I highly recommend this cookie sheet for anyone! Both professional and home bakers will appreciate the Heirloom Cookie Sheet.

handwritten recipe

 

About Amanda Coers

I'm the proud mom of seven children! Our home is crowded, always full of life and laughter.

25 thoughts on “Trim Healthy Mama Fuel Pull Peanut Butter Blondies

  1. Natalie Hasse

    Could I substitute the oat fiber for oat flour and make these an E?

    1. Amanda Coers

      Yes, that would make these an E – I’m not entirely sure of the measurements yet though. I do plan to make an E version of these blondies (with some banana!) soon, though.

      1. Natalie Hasse

        Thanks So much!!!!

  2. Jackie

    These look amazing, Amanda! Thanks so much. :)
    Any suggestions on how to make them dairy-free though?

    1. Amanda Coers

      I’m not sure on that one, Jackie – the cottage cheese helps with some texture and density. You could try unsweetened applesauce, but that would make this an E I think or closer to an E than FP.

  3. Dana

    These sound amazing! I am going to try then succeed with Greek yogurt bc that is what I have on hand hope they turn out right☺

  4. Leslie Armstrong Mills

    Do you know if Ricotta would work? I can’t find a FF cottage cheese that tastes edible :-)

  5. lesliegleans

    I can’t seem to find FF cottage cheese that tastes edible; could I use FF ricotta?

    1. Amanda Coers

      I think it should work well as a substitute

  6. Jennifer

    have you tried making it with just the doonks of stevia powder? does the lack of bulk of the xylitol /erythritol make a difference in the final product?

    1. Amanda Coers

      I have not tried this yet with stevia to see if there is a difference in the overall volume. I’d be very interested to hear results

  7. Shelly

    Do you think using 1% cottage cheese instead of fat free would take it out of FP territory? I’m thinking not. I never buy fat free, only 1%.

    1. Amanda Coers

      Yes it should still be FP

  8. Lisa

    Hi Amanda! I am still using up my Swansons protein powder. Do you by any chance know what the measurement is on the THM protein powder scoop?

    1. Amanda Coers

      I believe it’s 1/4 cup :)

  9. Deborah

    Where can I find oat fiber and defatted peanut flour?

    1. Amanda Coers

      I like to order mine from the Trim Healthy Mama website

  10. Amanda

    I have a couple questions… Can cocoa powder be added to this and still be a FP? Also how many are a FP serving? I really enjoy your blog thank you for sharing so much!

    1. Amanda Coers

      Cocoa powder can be added, perhaps 1/4 cup :) if your mixture seems too thick you can try adding a tablespoon of almond milk

  11. Tara

    Any way to make this without the protein powder? I use pea protein but it’s a whole lot drier than other ones… thanks!

    1. Amanda Coers

      I think it should be fine to make these without the protein powder.

  12. Jennifer

    Could you sub in the new Baking Blend for the oat fiber?

  13. mirian

    What can I use instead of oat fiber?
    Ihave all the ingredients except that.

  14. mandy

    How many servings can I have and remain FP?

    1. Amanda Coers

      One should be good for a snack, two for a meal :)


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