The Best Snickerdoodles

Do you like Snickerdoodle cookies? We love them here at our house. They are the perfect blend of cinnamon and sugar with chewy cookie goodness. They are one of my sons favorite cookies.




Here is the recipe, I hope you enjoy!

Snickerdoodle Cookies, Printable Version
  • 1/2 cup softened butter
  • 1/2 cup 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 cream of tarter
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
1. Take the butter and egg out of the fridge 1 hour before starting the cookie batter to bring to room temperature
2. Make sure the butter is soft, cream the butter.
3. Add the sugars and cream the mixture.
4. Beat in the egg. Mix until fluffy.
5. Add vanilla and mix.
6. Combine the dry ingredients, flour, salt, baking soda, and cream of tarter.
7. Add the dry ingredients to the wet mixture and mix until they are mixed in.
8. Store in fridge for 30-60 minutes before baking.
9. Bake at 300 degrees Fahrenheit for 12-14 minutes. Remove before they appear golden brown, they will be overbaked at that time.


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Watkins Original Gourmet Baking Supplies Review

Recently Watkins contacted and sponsored me to review their baking supplies. I jumped at the opportunity. I love baking and trying new things.

Watkins has been around since 1868 and have a headquarters in Minnesota. They make a variety of products; extracts, spices, food coloring, soaps, lotions, cleaners, pain relief, and body scrubs. I had never heard of them before, but the more I have learned, the more I love this company. I love that their products are pure and high quality. I am always on the lookout for good baking products.

I received the following in my box; baking vanilla, pure lemon extract, pure almond extract, pure coffee extract, pure ground cinnamon, and food coloring. I was especially excited about the food coloring because it does not have dyes in it. I have been trying to avoid food dyes with my kids.




The first thing I decided to try was the vanilla. It came in an 11 ounce bottle. I decided to make some chocolate chip cookies.


I used the King Arthur Flour Chocolate Chip Oatmeal recipe for the chocolate chip cookies. The turned out fantastic. I even had someone comment to me they could taste something different in the cookies and asked if I had used something special. I told them I used Watkins vanilla.



Next up I made almond cinnamon cupcakes with an almond cinnamon buttercream frosting that tasted amazing!



Here is the finished product and they tasted as amazing as they look here. I will definitely be making these again. I took them to a function and someone had two at the event and wanted to take more home with her.



 The last thing I tried was the lemon extract, the food coloring and the vanilla again. I made lemon sugar cookies with a lemon buttercream frosting.



The lemon cookies turned out delicious and the frosting colors were amazing! The red was a little pink, but that is typical with red food coloring. I would probably just have to put in more dye to make it darker. I will definitely be using this dye in the future because it was so good and I like that all the ingredients in the dye were natural and not artificial. I let my kids frost the rest of the cookies and they had a lot of fun.



All in all what did I think of Watkins baking products? I LOVED all of them and will be using all of them again. My kids kept begging for all the treats we made this week. I have not really cooked with almond and lemon extract and was excited to go out of my comfort zone and try something new. I would definitely recommend picking up some of these products for baking.



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Lemon Sugar Cookies with Lemon Buttercream Frosting

Do you want to make some really good lemon sugar cookies with lemon frosting? These are a soft sugar cookie with a delicious buttercream frosting with a hint of lemon. I like that the lemon is not overpowering in this cookie. I have the recipe for you. I decided to dye mine too to make them really fun for my kiddos.


Lemon Sugar Cookies
Adapted from https://butterwithasideofbread.com/lemon-sugar-cookies/

Makes 2 dozen cookies

1/2 cup softened butter
1 cup sugar
1 egg
1 tsp Watkins vanilla extract
1/3 cup sour cream
1/2 tsp Watkins lemon extract
1 Tbs lemon zest
1/2 tsp salt
1/2 tsp baking soda
2 cups all-purpose flour
  1. Preheat the oven to 375 degrees. Line the cookie sheet with parchment paper.
  2. Cream the butter for 1-2 minutes.
  3. Add the sugar and cream.
  4. Add the egg and cream.
  5. Add the vanilla, sour cream, and cream
  6. Add the lemon extract and lemon zest and mix.
  7. Combine the salt, baking soda, and flour.
  8. Fix in the flour mixture.
  9. Use a disher to make rounded balls.
  10. Bake for 10 minutes.
Lemon Butter Cream Frosting

1/2 cup softened butter
1  tsp vanilla
2 Tbs milk
1/2 tsp Watkins lemon extract
1 Tbs lemon zest
4 cups powdered sugar
  1. Cream the butter.
  2. Add the vanilla and milk and cream.
  3. Add the lemon extract and zest and cream.
  4. Add the powdered sugar 1 cup at a time and mix until the frosting is the right consistency. May need to add a little more or less than 4 cups of sugar.
I hope you enjoy the cookies!


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Almond Cinnamon Cupcakes with Almond Cinnamon Butter Frosting

Do you want to make some AMAZING almond cinnamon cupcakes? I have the recipe for you. I recently made these and they were delicious.



Almond Cinnamon Cupcakes
Adapted from the recipe, https://www.lifeloveandsugar.com/2014/10/08/cinnamon-sugar-almond-cupcakes/
Makes 2 dozen cupcakes

3/4 cup butter
1 cup sugar
3 egg whites
1/2 cup sour cream
1/2 cup milk
3 tsp Watkins almond extract
1 2/3 cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
  1. Preheat oven to 350 degrees. Put cupcake wrappers in cupcake baking apparatus.
  2. Cream the butter for 2 minutes.
  3. Add the sugar and continue to cream.
  4. Add the eggs and beat for 2-3 minutes.
  5. Add and mix the sour cream.
  6. Combine the milk and the almond extract.
  7. Sift the flour with the baking soda, baking powder, and cinnamon.
  8. Alternate add the wet and milk mixture and flour mixture to the butter mixture.
  9. Fill the cupcake liners with a 20 disher.
  10. Bake 20-25 minutes or until cupcakes spring back to the touch.
  11. Let cool and frost.
  12. Sprinkle with cinnamon.
Almond Cinnamon Buttercream Frosting

1 cup butter
4 cups powdered sugar
2 1/4 tsp cinnamon
1/2 tsp almond extract
2-3 Tbs milk
  1. Cream the butter.
  2. Add the milk and almond extract and mix.
  3. Mix in the cinnamon.
  4. Add the powdered sugar 1 cup at a time and mix until the frosting is the right consistency. May need to add a little more or less than 4 cups of sugar.
I hope you enjoy the cupcakes as much as I did!


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Magnolia Bakery Devil's Food Cake with the Best Chocolate Frosting

I do not know if you have noticed, but baking is one of my favorite things to do. I made this cake for my husband's birthday a couple weekends ago. This amazing Devil's Food cake is from the Magnolia Bakery cookbook. I love making cakes and desserts from that book. This cake is super delicious and the frosting is TO DIE FOR. Next time I make this I think I will only do half or third it instead though because it makes a lot.


Magnolia Cupcakes Devil's Food Cake, modified and posted with permission
  • 1 1⁄2 (3 sticks) cups unsalted butter, softened 
  • 2 cups light brown sugar 
  • 3 large eggs (room temperature, separated)
  • 8 ounces unsweetened chocolate, melted 
  • 2 cups milk 
  • 1 1⁄2 teaspoons vanilla
  • 2 1⁄2 to 2 3⁄4 cups flour 
  • 1 1⁄2 teaspoons baking powder 
  • 1 1⁄2 teaspoons baking soda 
  • 1⁄4 teaspoon salt 
  1. Grease the pans, add wax paper to bottom. Preheat the oven to 350 F.
  2. Separate eggs before they come to room temperature. Leave milk, butter and eggs out for an hour to come to room temperature.
  3. Sift together the dry ingredients, flour, baking powder, baking soda and salt.
  4. Combine the milk and vanilla.
  5. Using the double boiler method, melt the chocolate. This involves placing a pan of water on the stove and then a heat resistant bowl on top. Place the chocolate in the bowl, stir until melted. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize. Let cool. 
  6. Whip butter for 2 minutes in a mixer.
  7. Add sugar and beat for additional 3 minutes or until creamed.
  8. Beat the egg yolks until yellow, add to mixture beating until thoroughly mixed.
  9. Add the cooled chocolate, mix well.
  10. Alternate between adding the milk mixture and the dry mixture 3 times.
  11. Whip the egg whites until fluffy.
  12. Fold in egg whites.
  13. Put batter in pan(s). Bake for 30 to 40 minutes or until the cake is springy to the touch.
  14. Let cool for 10 minutes in pan on wire racks.
  15. Remove from pans and let it continue to cool
  16. Ice the cake.

Chocolate Icing (Based on Magnolia's frosting recipe used with permission)

1 1⁄2 cups unsalted butter
2 Tablespoons milk
9 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
2 1/4 cup powered sugar
  1. Leave the butter, and milk out for at least an hour before making the frosting.
  2. Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top.  IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.
  3. Let the chocolate cool for 15 minutes.
  4. Beat the butter for 3 minutes, incorporating lots of air.
  5. Add the milk and mix well.
  6. Add the chocolate and beat for 2 minutes.
  7. Add the vanilla extract and beat for 3 minutes.
  8. Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.
  9. Spread on your cupcakes and enjoy!
*I use a Wilton straight spatula
*Sprinkles add a very nice touch
*If you do not have time to let the butter cool down, cut the butter into slices and leave on a plate for 5 minutes.  Put the milk in a wide bowl.


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Grandma's Sugar Cookie Recipe

Have you ever had an amazing sugar cookie? This recipe by Grandma Rowley's is the best ever. Our whole family makes it. You can find it written on random 4x6 or recipe cards in all our kitchens. It makes soft and fluffy sugar cookies, the best ever. It can be made any time of year. The only change would be the color of sprinkles and frosting to coordinate for each holiday.


Grandma Rowley's Sugar Cookie Recipe, Printable Version
  • 1/2 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 2 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
1. Cream the butter, add the sugar and beat well. Beat in the egg. Add the milk and vanilla.  In a separate bowl combine the flour, baking powder, and salt.  Add the dry ingredients to the wet ingredients. 

2. Chill one hour. Cut out to desired shape on parchment paper.

3. Bake at 375 degrees.

4. Cook 10-12 minutes for thick cookies, 7-8 minutes for thin cookies.
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