just realized i put the wrong heading in my posting...should have been..."looking for". sorry!

I've never had an "ooey gooey" snickerdoodle cookie-all I have had is the sugar cookie rolled in cinnamon sugar-tell us more.

i wish i could tell you more about it. the packaging says "snickerdoodle" and it's from quizno's..lol.
the next time i get back to quiznos i'll buy a 2nd cookie to bring home and check out the ingredients. i am thinking there must be toffee chips in there....from what i recall there were pieces of something that were almost chewy.
mmmmmmm my mouth is watering thinking about those darn cookies!! i might have to make a trip to quizno's tonight to get a couple!

:) jiggreen

For an excellent Snickerdoodle recipe go to allrecipes.com to Mrs. Siggs snickerdoodles. These are very good. Everyone that has ever had them loves them

Ditto Sheila's suggestion of Mrs. Sigg's Snickerdoodles!

My Betty Crocker cookbook (1972) has the Mrs. Sigg's recipe without the vanilla. I've never used vanilla, but I have used cardamom and/or fresh orange zest in the dough. Cardamom doesn't retain its fragrance once ground, so grind or crush seeds from 6 or 8 pods (preferably green rather than bleached) in a mortar and pestle or between two spoons, then put through a fine sieve before adding to dough. I got the cardamom idea from Churros I had once at Disneyland, which were flavored with both cinnamon and cardamom.

My mom puts cardamom and sometimes orange zest in cinnamon rolls, too.

Here's my recipe for "Snickerdoodles", have been using it for about 30 years.

1 c. Crisco
1 1/2 c. sugar
2 eggs

Mix together thoroughly .

Sift and stir in:
2 3/4 c. flour
2 t. cream of tarter
1 t. baking soda
1/2 t. salt

Chill dough. Next, roll into walnut size balls.

Mix:
2 T. sugar
2 T. cinnamon

Roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake in preheated 400 degree oven for 8 to 10 minutes, until lightly brown, but still soft. They will puff up at first, then flatten out with crinkled tops.

Carolyn, I love cardamom, so thanks for the tip. I make snickerdoodles a lot so will try this next time.

Brenda,

Looks like Betty Crocker took your recipe. Theirs uses half butter or margarine and half shortening, with only 1/4 teaspoon salt (probably figuring on salt from the butter). They don't mention chilling the dough, which I think is an excellent idea.

Roselin,

Variety is the spice of life. A little nutmeg in the dough might be nice on occasion, too. For people who like cake doughnuts, especially.

Carolyn, I use nutmeg to make Eggnog Snickerdoodles at Christmastime. Love them. I made some Cardamom Cookies this past Christmas from the Land 'o Lakes cooking magazine, I think it was-they were great.

After reading your request I went to Quiznos - I don't know if I would call those snickerdoodles. . . but I can tell you how to make them. Make a good snickerdoodle recipe - Mrs. Sigg's is great and add a good handful of heath's toffee bits to the batter before you roll them into balls.

I'm 99% positive that's what their secret ingredient is!

Roselin,

For Eggnog Snickerdoodles, do you roll the balls of dough in nutmeg and sugar instead of cinnamon and sugar? How much nutmeg?

Debster,

With toffee bits in the cookies, you might not even need cinnamon on the outside. Interesting.

Carolyn,
Here's the recipe:
Eggnog Snickerdoodles Yields 4 dozen
2 3/4c flour
1 1/2c sugar
1c butter
2 eggs
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 tsp brandy extract
1/2 tsp rum extract
1/8 tsp nutmeg
Sugar mix:
1/4c sugar
1tsp nutmeg
Mix, chill, shape into balls. Roll in sugar mix
Bake 8-10 minutes at 375°. And I always double the recipe!!

Roselin,

Those Eggnog Snickerdoodles sound so festive. The flavors are probably compatible with toffee bits, too.

Carolyn,
They are festive and tasty too. I think you are right about the toffee bits. Will look for the Cardamom Cookies that I was talking about and post it for you if you like.
I loved them which is why I don't make them very often.

The Cardamom Cookies sound great, too. In parts of India, they have "cardamom milk" like we have "chocolate milk".

Here you go, Carolyn:
Browned Butter Cardamom Cookies-4 dozen
1c Land 'O Lakes butter
3/4c sugar
1 egg yolk
1T vanilla
1/2 tsp cardamom
2c all purpose flour
1-2T milk (if nec. if dough is too dry)

1c powdered sugar
Melt butter in a 2 qt heavy saucepan over medium heat. Cook, stirring constantly until just begins to brown (5-8 minutes). Immediately remove from heat, pour into bowl and refrigerate til cool.
Preheat oven to 350°. Combine butter and sugar in a large bowl: beat til well mixed. Add yolk, vanilla, and cardamom.
Add flour and beat til dough forms and no longer crumbly, adding milk if necessary. Shape dough into 1" balls and place on ungreased baking sheet. Bake for 10-12 minutes. (cookies will have cracks in them). Remove from baking sheets, cool 1 min then roll in powdered sugar and again when cool. Store between sheets of waxed paper in loosely covered container.
From: Land 'O Lakes Cookies
RL`

Roselin,

Your recipe can't have browned butter and cardamom, too. That would be too good. Do you grind your own cardamom? I had a hard time finding green cardamom pods until I visited a store whose clientele included many with Asian heritages.

Interesting that your recipe also contains a whole tablespoon of vanilla. Cardamom must go well with other flavors. They use it with saffron in India, and I understand that it's big in real Danish pastries.

I know-that thought about the browned butter and cardamom occurred to me too when I first saw the recipe. No, I didn't grind my own cardamom-I had just gotten a Penzey's order when I found that recipe. Think I also have a bread recipe that has cardamom in it-will have to look but I was really taken with these cookies.