Snickerdoodles

Can I tell you a secret? When I was younger (think elementary school), my family had a secret word. This secret word would have been used in case of emergency. You see, my mom always walked me to school (during the younger half of elementary) and home after. And this secret word was not just for that, but in case something happened to my parents and a stranger needed to pick me, or my brother, up from somewhere they would know the secret word and that way we would know it was someone we could trust (not just a stranger offering candy, trying to get us in their car.) But now that I think about it, when would my parents need to send a stranger to us, there were plenty of people in our neighborhood they could have sent. But that’s besides the point. Our secret word was, get ready for it, snickerdoodles. 

And until this week I had never made snickerdoodles before (maybe when I was little with my mom, but never alone).

As I was searching for the perfect recipe I looked at 4 different recipes online that all had 4, 4.5 or 5 stars. And the funny fact about these recipes is that they were 90% the same. I mean they all had the same amount of flour, and sugar, eggs, and cream of tartar. One had a little less butter, another had no vanilla. But this one looked like the average of them all. So here’s what I came up with.

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp baking powder **
1/4 tsp salt

2 TBS white sugar
2 tsp cinnamon

**I was worried my baking soda wasn’t very active, so I used 1/2 tsp of baking soda and powder. If your baking soda is active you can use 1 tsp of baking soda and no baking powder. (You check if it is active by placing a little in a cup of water. If it sizzles immediately it is active. If not, it is unactive).

1.Preheat oven to 375 degrees.
2. In a large mixing bowl cream together butter, shortening, sugar, eggs and vanilla.
3. In another bowl combine flour, cream of tartar, baking soda, baking powder, and salt.
4. Add dry ingredients to the wet ingredients slowly.
5. Shape dough into small rounded balls about 1 1/2 inches.
6. In a small bag (or bowl) combine sugar and cinnamon. Roll balls of dough in mixture.
7. Place on greased baking sheet.
8. Bake for about 8 minutes.
9. Remove immediately from baking sheet and allow to cool completely on cooling racks.

Enjoy with a cup of cold milk. Yum.

4 Comments

  1. These look so good! I wish I had a plate of them, warm from the oven, sitting with me right here. I’ll need to make that happen soon. Great pictures, too!

  2. These cookies sound delicious! I love a good snickerdoodle.

  3. These look delicious! Puffy and soft and yummy. Thanks for the tip about the baking soda, I never knew that!

  4. Snickerdoodles are one of my favorite cookies! These look delicious.

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