Snickerdoodles

Snickerdoodles pix

Just saying the name – Snickerdoodles – will make me smile! I had a customer at old F&E who loved them so much that no matter what cookies I was sampling, he asked for Snickerdoodles! And, he called himself the Cookie Monster!

It really is hard to keep from smiling and eating when these wonderful cookies appear. Similar to a sugar cookie, these can be soft-centered (my favorite type) or crisp all the way through and coated with cinnamon sugar (while true sugar cookies are generally coated in just plain old sugar).

Trying to trace the history of these delights, I found that it’s really impossible to determine exactly where they came from or how they originated. The most common idea is that they evolved from an unpronounceable German cookie and the name just changed until it became what we know today. Or maybe it was named by Mary Poppins who liked things ‘Supercalifragilasticexralidocious’!

Be sure to leave room around the cookie balls when you set them on the cookie sheet to bake them as they do spread out into the flat cookie we know without using a glass to do it for us. And remember that shortening and butter are not the same! In this recipe, you must use an all-vegetable shortening (because it has no liquid in it) plus butter (which does) to get the proper texture and rise.

With a glass of iced coffee, iced tea or lemonade, just bring me a plate full and a napkin!

Snickerdoodles

  • 1/4 cup sugar
  • 1 Tbsp. ground cinnamon
  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • 1/2 cup butter — softened to room temperature
  • 2 eggs, at room temperature
  • 2 3/4 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt

Heat oven to 400ºF. Mix 1/4 cup sugar and the cinnamon; set aside.

Beat 1-1/2 cups sugar, the shortening, butter and eggs in a large bowl with electric mixer on medium speed, or mix with spoon. until smooth, creamy and fully combined. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1-1/4-inch balls. Roll in sugar-cinnamon mixture.

Place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until centers are almost set. Remove from cookie sheet to wire rack.

 

Advertisements
This entry was posted in Cookies, Desserts, Posts, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s