Friday, December 31, 2010



I’ve always been a fan of snickerdoodles. I don’t know why. I guess it’s the cinnamon sugar coating that does it for me. All this time I’ve had this blog, I’ve never made these, although I’ve had this recipe bookmarked for a while already. These came out really nice. They had a light and airy consistency to them. The center was nice and chewy, and the cinnamon sugar was just the right touch.

I made these as part of our holiday cookies for coworkers. These were a big hit with my coworkers as well. I was surprised as to how many people said their favorite were snickerdoodles.

I didn’t change a thing with the recipe itself. Why mess with such a high rating recipe right? I did grease the cookie sheets though, even though the instructions said ungreased. I did get slightly less using my cookie scoop, 45 cookies vs. the 48 the original recipe stated.

I also don’t recommend subbing the shortening for butter, as it might flatten the cookies. I think the shortening plays an important part in the crackling of the cookies, as I’ve mentioned here. If you don’t have cream of tartar, you can sub 2 tsp of white vinegar or lemon juice for each tsp of cream of tartar (in this case, you would use 4 tsp). Also, watch the cookies closely, as they easily burn.

*Of course I can’t read and I now noticed that I used equal parts cinnamon and sugar for dipping (2 TBSP each!). I thought the cinnamon sugar coating looked dark, and there was just enough to coat all the cookies too. I don’t think this is a big issue, but I will try to use the correct ratio next time though.

Last post of 2010! See you next year! I hope next year, I’ll have more time to cook and post.


 printable recipe

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400° F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, baking soda and salt.

Mix the 2 tablespoons sugar and the cinnamon. Using a medium cookie scoop, scoop out round balls and dip into the cinnamon sugar. Place 2 inches apart on greased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets and cool on wire racks.

Makes about 4 dozen cookies. Store at room temperature.

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