Snickerdoodles

140118 Snickerdoodles (9)This is what I do on a snowy, winter day – bake cookies.

I put out a call for requests and this was one.  Not having made these for many years I reached for my King Arthur Flour cookbook but knew instantly it wasn’t the right recipe.  The one in my memory called for cream of tartar so I dug out the 1950’s version of the Betty Crocker and there it was.

The ingredients –

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal® all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
140118 Snickerdoodles (2)The shortening, butter, eggs and sugar are creamed together, then add the dry ingredients until incorporated (except the additional sugar and cinnamon).  Couldn’t be simpler.
140118 Snickerdoodles (1)I use a tablespoon cookie scoop and place the dough ready for rolling on parchment paper.  It looks like scoops of vanilla ice cream doesn’t it?
140118 Snickerdoodles (3)Mix the 1/4 cup of sugar with the cinnamon, roll the dough into balls and then coat with the mixture and set on the pan about 2 inches apart.
140118 Snickerdoodles (5)I line my baking sheets with parchment as well.  Have I told you about my love affair with parchment?  It changed my life a few years ago when I discovered I didn’t have to grease and wash my cookie sheets when I was done baking. (Ever notice how those pans never fit in a dishwasher or the sink?) This is the one time-saving device I would have a hard time giving up – that and the cookie scoop due to my ocds about size and shape but that’s a whole different blog.
140118 Snickerdoodles (6)Put the cookies in a 400 degree oven for 8 to 10 minutes, they will just barely be getting brown.  This is another cookie that I drop the pan on the floor (see Soft Molasses Cookies).
140118 Snickerdoodles (8)
Let these babies cool for a few minutes and serve warm, preferably with a nice cup of tea or coffee.
By the looks of today’s forecast I will be pulling out the parchment paper in Enfield tonight.

3 thoughts on “Snickerdoodles

  1. OK, I had to go to the Molasses cookie post to read about dropping the pan on the floor. It makes so much sense! I made a lot of Black strap molasses cookies around the holidays and wish I had known this little trick.
    Bravo and thank you! Wish I lived closer so I could drop by for tea and cookies.

    • I want you to know that dropping the pan on the floor for the molasses cookies makes a HUGE difference. A trick I learned reading the King Arthur Flour cookbook (that and being brave enough to actually do it!).

  2. This is the same Snickerdoodle recipe that my mom always made, and that I used to make frequently when the boys were young. Thanks for the memories. Also – I started using parchment paper when I was given a used copy of A Best Recipe Classic Baking Illustrated and it was required for that pound cake recipe that Chuck is crazy about. Now I use parchment paper for everything. I could cry thinking of all those wasted years of cleaning cookie sheets and brownie pans!

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