[CnD] Great American Cookies® snickerdoodles

Wayne Scott waynedscottjr at gmail.com
Sun Sep 4 18:02:25 CEST 2016

Great American Cookies® Snickerdoodles

Rather than trying to beat the competitors - especially if they 
have an exceptional product - Mrs.  Fields Famous Brands waves 
the cash at 'em.  With the acquisition of Great American Cookies 
in 1998 by the company that made chewy mall cookies big business 
-- Mrs.  Fields is now peddling her baked wares in more than 90 
percent of the premier shopping malls in the United States.  
That's how you make the dough! One of the all-time favorites you 
can snag at any of the 364 Great American Cookies outlets is this 
clone of the classic snickerdoodle.  Rolled in cinnamon and 
sugar, it's soft and chewy like the other cookies, and will seem 
to be undercooked when you take it out of the oven.  When it 
cools it should be gooey, yet firm in the middle.  And a couple 
bites will make you wonder: "Got milk?!"

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

2 tablespoons granulated sugar
1 teaspoon cinnamon

1.  In a large bowl, cream together the butter and sugars with an 
electric mixer on high speed.  Add the egg and vanilla and beat 
until smooth.
2.  In another bowl, combine the flour, salt, baking soda, and 
cream of tartar.
3.  Pour the dry ingredients into the wet ingredients and mix 
4.  Preheat oven to 300 degrees while you let the dough rest for 
30 to 60 minutes in the refrigerator.
5.  In a small bowl, combine the sugar with the cinnamon for the 
6.  Take about 2 1/2 tablespoons of the dough and roll it into a
ball.  Roll this dough in the cinnamon/sugar mixture and press it 
onto an ungreased cookie sheet.  Repeat for the remaining 
7.  Bake the cookies for 12 to 14 minutes and no more.  The 
cookies may seem undercooked, but will continue to develop after 
they are removed from the oven.  When the cookies have cooled 
they should be soft and chewy in the middle.  Makes 16 to 18 

More information about the Cookinginthedark mailing list