I was super excited to participate again this year in the Great Food Blogger Cookie Swap which raises money for Cookies for Kids’ Cancer. Food bloggers sign up and get assigned three other food bloggers to send cookies to. This year I sent cookies to Ashley at Memoirs from My Kitchen, Claire at Simply Sweet Justice and Renee from Tortillas and Honey. More on who I received cookies from later…
First, on to the recipe!
I love snickerdoodles, and when I tried Apple Pie Candy Corn from Brach’s® around Halloween I knew I wanted to combine the candy with that quintessential cinnamon cookie. I know it’s no longer candy corn season but I just checked and as of right now you can still buy a bag on Amazon. So if you do want to give these a try you don’t have to wait until next fall!
You can use any snickerdoodle recipe that you like. I happened to have a few bags of Betty Crocker® Snickerdoodle Cookie Mix hanging out in my pantry so that is what I used. Easy and delicious!
Apple Pie Snickerdoodles
Ingredients and measurements will vary depending on what recipe you use for the snickerdoodles. The following instructions are for use with the Betty Crocker® Mix:
1 bag of the cookie mix which contains a packet of cinnamon sugar
1 stick of butter (1/2 cup), melted
1 tablespoon of water
In addition to the ingredients to make the cookie dough you will need 1 bag of Brach’s® Apple Pie Candy Corn
1. Preheat oven to 350 degrees F (350 degrees F for a dark or nonstick cookie sheet).
2. Pour the cinnamon sugar from the packet into a small bowl.
3. Combine the ingredients needed to make the dough in a medium bowl until a soft dough forms.
4. Take about 1 teaspoon of dough and press one piece of candy corn into it. Cover with a bit more dough, making a ball around the piece of candy corn. Make sure no part of the candy corn is poking out through the dough.
5. Roll the ball of cookie dough in the cinnamon sugar until coated.
6. Place dough 2 inches apart on an ungreased cookie sheet.
7. Bake for 8-10 minutes or until edges are set.
8. Remove from oven and press another 2 pieces of candy corn into the top of each cookie.
9. Place cookies back in oven for 1-2 minutes, just long enough to soften the candy corn so it will stick to the cookies.
10. Remove and let cool for 2 minutes before transferring the cookies to a wire rack.
This will make 2 dozen cookies. Store in an airtight container.
Again, the ingredients and instructions here are if you are using the cookie mix. If you are using a different recipe please follow the baking instructions for that recipe, just adding one or two minutes back in the oven after placing the candy corn on top.
You could skip inserting the candy corn into the center of the cookie but I wouldn’t! It melts inside, infusing the cookie with a delightful apple pie flavor!
I received three FANTASTIC batches of cookies from some awesome bloggers. The first batch was Chocolate Chip Hazelnut Snowball Cookies from Marcie at Flavor the Moments. I love that she added chocolate chips to the traditional snowball cookie!
Next came Browned Butter Nutella® Slice-n-Bake Cookies from Sara at Cake Over Steak. Nutella® makes everything awesome and these cookies were no exception!
My last batch of cookies was from Maurita at Get the Good Stuff. She sent Ginger Shortbread Rounds. I LOVE shortbread cookies, and the addition of chewy bits of ginger took these over the top!
I have to say now that the swap is finished, it’s pretty depressing coming home every day from work knowing that there is no chance there will be a box of tasty cookies on my doorstep. If any of you out there are feeling generous and want to just randomly send me cookies, let me know so I can give you my address! 😉
Special thanks to Julie from The Little Kitchen and Lindsay from Love and Olive Oil who are the masterminds behind the Great Food Blogger Cookie Swap! Thanks for all your hard work ladies! Can’t wait to do it again next year!