Vanilla Bean Snickerdoodles

A twist on an old favorite! As a kid I would read the recipe and wonder how come there are called a Snickerdoodle with no Snicker bars in the list of ingredients.  Not exactly sure how the cookie was named, but Snickerdoodles are amazing.  Sweet, chewy cinnamon goodness now with vanilla flavors.

Vanilla Bean Snickerdoodles

1 cup softened butter
1 1/2 cups vanilla bean sugar
2 eggs with white thingies removed
1 tsp vanilla
2 2/3 cups unbleached flour
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp sea salt

1/4 cup vanilla bean sugar
2 tsp cinnamon

Preheat the oven to 400 degrees.  Whip butter and vanilla bean sugar together until light and fluffy. Beat in eggs and vanilla until well blended. Mix in flour, cream of tartar, baking soda and sea salt until a soft dough forms. Shape dough balls using a teaspoon.  Roll dough balls in sugar mixture and place on a parchment lined cookie sheet and bake 8-10 minutes or until edges are set. You can freeze dough balls for later use if you desire. 

Honey Cinnamon Peanut Butter Cookies

I was reading a group text from my siblings regarding food earlier today. After giggling out loud and reminiscing of days long ago. I pulled out the old yellow cookbook and skimmed through it. My sisters and I used this yellow cookbook to make just about everything.

I made some oatmeal cookies the other day. They were absolutely amazing. Aside from chocolate chip and oatmeal cookies, I wanted something different. So... today I was inspired to make some peanut butter cookies. Below you will find the recipe.


Honey Cinnamon Peanut Butter Cookies

2/3 cup softened butter
1/2 cup creamy peanut butter
1 cup light brown sugar
1 egg with the white thingies removed
2 tbs cinnamon honey (mix cinnamon in honey if you don't have prepared cinnamon honey)
1 1/2 cup unbleached flour
1/2 tsp sea salt
1 tsp baking soda

1/2 cup white sugar

Preheat oven to 375 degrees. In a mixing bowl whip together the butter and peanut butter. Add the light brown sugar until well mixed. Add the egg and mix well. Add the cinnanom honey. Add the flour by 1/2 cupfulls until all flour is incorporated and you are left with a soft dough. Using a teaspoon measure scoop dough and form round balls. Roll dough balls in the sugar. Place on a parchment lined cookie sheet about 2 inches apart. Press the top of dough the the prongs on a fork to leave a four line imprint. IF you would like to freeze some cookie dough at this point, you can place dough balls on parchment and store in a freezer bag to bake at a later date. Bake 11 minutes or until edges are set. Allow to cool. Serve or store in a sealed container.