Sometimes, you just have to take shortcuts. My sister Karen, for instance, loves to bake. But she also works for a tax firm which means she is really, really busy at this time of year. What hours she has away from work are full of catching up on life and all it includes.
So occasionally Karen resorts to baking mixes, in this case, Bisquick. Such mixes are great for things like dumplings and biscuits but cookies?
Yup, Karen played with a Snickerdoodle recipe and came up with this creation, which she asked me to share on the blog. These Snickerdoodles use Heart Smart Bisquick rather than the usual dry ingredients and brown sugar for a richer taste. Instead of rolling them in the usual cinnamon-sugar combination, I tweaked the final step and substituted Vermont Vanilla Cinnamon Vanilla Sugar. The result is a cookie quick to the oven and quick to disappear.
Brown Sugar Snickerdoodles
1/2 c. softened butter
3/4 c. brown sugar
1 tbsp. lemon juice
2-1/4 c. Heart Smart Bisquick
1 tsp. cream of tartar
2 tbsp. Vermont Vanilla Cinnamon Vanilla Sugar
- Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in cinnamon extract, egg and lemon juice. Add Bisquick mix and cream of tartar; beat on low speed until combined.
- Pour Vermont Vanilla Cinnamon Vanilla Sugar into a small bowl. Shape dough into 1-in. balls and roll in cinnamon sugar. Place 2″ apart on ungreased baking sheet. Bake 8 to 10 minutes.
- Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.