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Pepperidge Farm Soft Baked Snickerdoodle Cookies Recipe
Pepperidge Farm Soft Baked Snickerdoodle Cookies
By Todd Wilbur

Recipe Type: Cookie
Calories: 140
Cook Time: 25 minutes
Recipe Rating: 4.5 (14 reviews)
 
It's often the easist recipes that yield the best food, and as far as cookies go this simple clone reproduces one of my favorites. The cinnamon-and-sugar-topped snickerdoodles from Pepperidge Farm's line of soft cookies have a great taste and a perfect chewy consistency that makes eating just one an excercise in futility. The steps are pure Cookie Baking 101, but don't wander too far from the kitchen when they bake. You have to be absolutely sure to yank the cookies out of the oven when they are just slightly browned and still soft. Then, after they cool, store the cookies in an airtight container to guarantee soft snickerdoodles for as long as the cookies last (which probably won't be too long).

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
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della anderson  
Submitted on: 10/12/09
Try using brown sugar with the cinnamon as topping..ummmgood
Peggy  
Submitted on: 10/09/09
Great recipe! Just like Gramma use to make. Whoever posted that they used melted butter..the recipe calls for softened butter!!!
Ann Heath  
Submitted on: 07/08/07
Excellent-I adapted for high altitude by cutting the sugar down a bit, increasing the flour a bit and adding 1 1/2 tsp of water with the dry ingredients. Definitely the BEST snickerdoodles ever!!!!
April  
Submitted on: 05/21/07
These are not only yummy but these cookies are easy to make!
Rebecca Smith  
Submitted on: 05/20/07
I made these for the first time today and everyone who dropped by loved them. None of us had tried the original version (we live in Western Australia), so we had nothing to compare it to. We all agreed that they were delicious and better than the usual recipe I use for Snickerdoodles.
molly  
Submitted on: 05/19/07
Excellent cookies! Great right out of the oven. I used regular brown sugar since i did not have dark on hand and they were great! I shortened the bake time by 3 minutes. Wonderful cookies! Thanks a lot :)
Lisa  
Submitted on: 05/19/07
Snickerdoodles have been around for years. I'm in my late 30's and have used this recipe since I first used it in Grade 8 Home Ec class. This is no "top secret" but rather an old classic. Doesn't matter if Pepperidge Farms, Grandma, or I made the cookies. It's the same.
Danielle  
Submitted on: 05/19/07
Awesome recipe! Delicious cookies - just watch the time and don't overcook. They are so soft and chewy. Enjoy!
Vera  
Submitted on: 05/18/07
I've made it twice already (some to take to friends) also forwarded recipe. It's a winner.
Zeb  
Submitted on: 05/17/07
I think the recipe should call for softened butter rather than melted. The recipe as it is now resulted in more of a batter than a dough. I added another 1/2 cup of flour to make it workable. The resulting cookies were rather dome shaped, but still tasty.
Danielle  
Submitted on: 05/17/07
I haven't had the Pepperidge Farm version, but my 5-yr old and I made these and LOVED them! Just don't overbake! One batch was too crispy.
Christine  
Submitted on: 05/17/07
I made these cookies today and I didn't like them at all. I doubled the recipe and susbtituted light brown sugar for the dark brown. The problem with them is way too much baking soda. I could smell it in the dough and taste it in the cookies. I compared this recipe with another snickerdoodle recipe I have and if I were making them again I'd cut the baking soda down to 1/2 tsp. Other that I'd say they were average.
barb  
Submitted on: 05/17/07
I have always wondered how to make cookies chewy. This is the answer.
Bobbi Grace  
Submitted on: 05/15/07
I love the recipe. These are my family's favorite cookie. The soft and chewy are just an added plus.