50 States, 50 Cookies: Indiana

When I first looked at the recipe I thought that it was just a snickerdoodle. They are similar but calling them a sugar cream pie is a very accurate description. They are so soft, pillowy, & super creamy. When they first come out of the oven they are still on the raw side. Let them sit for a few minutes before you eat one and you might never make a regular snickerdoodle again.

Sugar Cream Pie from the Unites States of Cookies

Ingredients:

  • 1 cup Salted Butter, room temperature
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 2 3/4 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
  • 2 teaspoons Cream of Tarter
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 4 Tablespoons Granulated Sugar
  • 1 Tablespoon Cinnamon
  • 1 1/2 teaspoons Ground Nutmeg

Directions:

  1. Cream the butter, 1 cup granulated sugar and brown sugar together.
  2. Add eggs and vanilla and continue to beat until smooth and fluffy.
  3. In a separate bowl, combine flour, cream of tarter, baking soda and salt.
  4. Slowly add dry mixture to wet mixture and blend until combined.
  5.  In a small bowl combine 4 Tablespoons granulated sugar, cinnamon and nutmeg.
  6. Roll dough into balls and then roll in the sugar / cinnamon / nutmeg  mixture.
  7. Place dough onto cookie sheets and place in the refrigerator for at least 1 hour to chill.
  8. Preheat oven to 400 degrees farenheit.
  9. Bake cookies for approximately 8-10 minutes until they are slightly brown around the edges.
  10. Cookies will be extremely soft & undone so let sit for about 5 minutes on the baking sheet & then remove to cool completely. They will set up perfectly.

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