Doodle Dreams

Here is another “Wow” from me in regards to these “Doodle Dream” cookies or Snickerdoodles.  As I’ve said before, Dream cookies (the chocolate chip dreams) are my absolute favorite cookie in the entire world because they are soft, chewy, and extremely moist.  They do not go dry and crumbly like your typical cookie.  There are about 30 different “Dream” cookies I want to try from Linda J. Amendt’s 400 Sensational Cookies cookbook, and trust me, you’ll see all 30 recipes sooner or later!
My sister spent the night at my house over our spring break and all we did was cook!  We love to bake and as I’ve told you before, she bakes cookies for her boyfriend and his OSU cross country team every time they have a race.  Well, since we were on spring break, we needed an excuse to bake and found one.  Our Aunt Jolene, her daughter, and three grandkids came to visit from Houston, and of course, we had to have something sweet for them when they came over.

My cousins and Aunt Jolene, were all extremely impressed by these Doodle Dreams.  Jolene even made Chocolate Chip Dream cookies for them when they returned home to Houston!

My sister saved a half a dozen Doodles for her boyfriend, and he, trying to be good, said he would just eat half of one.  Well, he couldn’t…right after he closed the ziplock bag, he opened it again to sneak another cookie.

If all these testimonies don’t convince you to try these Doodle Dreams, I don’t know what will.  You must bake them today.  Enjoy!

Doodle Dreams
2 3/4 cups all-purpose flour
1 package (3.4 oz or 102g) instant vanilla pudding mix
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2/3 cup granulated sugar
1/3 cup packed light brown sugar
2 eggs
1 1/2 tsp vanilla extract
1/2 cup granulated sugar
1 Tbsp ground cinnamon
1.  Preheat oven to 375 degrees F.  Line cookie sheets with parchment paper.
2.  Cookies:  In a bowl, whisk together flour, pudding mix, baking powder, baking soda and salt until well combined.  Set aside.
3.  In a large bowl, using an electric mixer on medium speed, cream butter, shortening, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.  Scrape down sides of bowl.  On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended.
4.  Topping:  In a small bowl, combine sugar and cinnamon until well blended.  Spread cinnamon sugar on a large plate or sheet of wax paper.
5.  Lightly grease hands with nonstick cooking spray.  Roll pieces of dough into 1-inch (2.5 cm) balls.  Roll dough balls in cinnamon sugar and place on prepared cookie sheets.  Bake one sheet at a time in preheated oven for 8 to 10 minutes or until edges start to turn lightly golden.
6.  Immediately slide parchment paper onto a wire cooling rack.  Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Yield:  3 1/2 – 4 dozen cookies
400 Sensational Cookies by Linda J. Amendt

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