Yes, I know. Snickerdoodles are easy and everyone knows how to make them. But they're good! This recipe is for Mitzi, in case you needed your grandmother's cookies from time to time. And for the lone person among the readers who may have never eaten snickerdoodles, they're a soft, chewy, sugar cookie laced with cinnamon.
1 cup shortening (Egads!)
1 and 1/2 cups sugar
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1/2 - 1 tsp. salt
2 and 3/4 cups flour
Mix together 4 tablespoons sugar and 2 tsp. cinnamon in a small bowl and set aside.
Cream shortening and sugar. Add remaining ingredients and mix just until combined. Roll into balls, and roll the balls in the cinnamon-sugar mixture. Bake until lightly brown but soft in a 400-degree oven, about 8-10 minutes.
5 comments:
you dear, may have just saved my marriage.
A few weeks ago, Matt told me one of his favorite cookies were snickerdoodles. I filed that tidbit away, planning to surprise him with freshly baked cookies after work some day, which I did.
Except, the recipe I followed STUNK. The cookies were too...thick. Dry. Tasteless. I bombed that batch something good.
Boy was that depressing.
I ended up crumbling them over some frozen (and soggy) strawberry rhubarb pie and topping that with icecream. They worked very well constuming soggy pie a la mode....but neither of us wanted to eat them plain.
Maybe now I can redeem myself?!? I hope so...
I had a bad snickerdoodle experience too!! My oldest daughter requested these, her favorite cookie, to bring to school for her birthday party. I couldn't find my usual recipe and found another online. By the time she got to school, the cookies were crumbs and her teacher had to pass them out in dixie cups for the kids to eat. She was so sad!! Nothing beats a good, moist snickerdoodle though!
Oh, dear. I really hope this recipe serves you both well. It's the only one I've ever used; what if it's really an awful recipe, and I just don't know it?!?!
SO. MUCH. PRESSURE!
These cookies shouldn't break into crumbs, though. Maybe I'm safe.
Blech. A cup of shortening. I'm wondering if the shortening is what makes these cookies non-crumbly? I've since seen other recipes that substitute 1 stick of butter for half of the shortening, but most recipes call for at least 1/2 cup of shortening. If anyone tries this with all butter, can you let me know how they turn out? TWO sticks of butter is surely healthier than a cup of shortening, right?
I'm making them now, and I'm adding some vanilla. I knew that a comment on my own blog was imperative, considering that this recipe is three years old, and I haven't posted a new recipe in two years.
Hello, Abigail!
Why, hello!
How are you?
Fine, thanks!
(Weird, weird, weird cook.)
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