Snickerdoodles

Snickerdoodles

I’m going to fess up, I completely spaced taking pictures along the way. I very nearly forgot to get the ingredients photographed. Basically, I am being a bit of a goof the last couple of days (my other cookie didn’t even get those). That said, the main point is the recipe and that, I DO have!

Snickerdoodles - Ingredients
Snickerdoodles – Ingredients

This is actually one of my favorite cookies, but everyone always wants the standard peanut butter or chocolate chip when I ask what they want me to make. Because I don’t want 50 different kinds of cookies hanging out and tempting me to eat them all, I just opt to not make this one. Not this year!

Snickerdoodle Cookie Recipe

1/2 C.  Real Butter – Softened (115g)
1/2 C. Vegetable Shortening (98g)
2 Eggs
2 3/4 C.  Flour (372g)
2 tsp.  Cream of Tartar (12g)
1 tsp.  Baking Soda (10g)
1/4 tsp.  Salt (just shy of 1g)

2 T.  Sugar (14g)
2 tsp.  Cinnamon (8g)

Heat oven to 400°F. Mix together butter, shortening the 1 1/2 cup of sugar and eggs. Mix together flour, cream of tartar, baking soda and salt, then combine with the butter mix. In a small bowl (big enough to hold a couple of cups), mix together remaining sugar and cinnamon. Form dough into balls (about 3/4 of an inch) and roll in sugar mix to coat. Place on ungreased cookie sheet and chill in fridge for about 10 minutes (you want the dough to firm up before baking). Bake for 8 to 10 minutes. Remove to cooling rack after a minute or two (or eat right away!)

One of the things I love about this recipe is that these have a slightly crispy edge and a soft, chewy center when it first comes out of the oven. It is probably one of the best straight out of the oven cookies. Putting these in the fridge to firm up before baking helps to keep the cookies from getting too crispy and helps that center stay on the fluffier side. They do tend to be on the crispy side if you over bake (even if they don’t look quite done), so try to bake to the low end of the time.

Snickerdoodles - Dough
Snickerdoodles – Dough

The cinnamon and sugar ratio that you roll these in can be adjusted if you like a lighter or heavier cinnamon flavor. This recipe tends to lean on the slightly heavy side. Just enough to add a lingering tingle after you’ve eaten one.

Snickerdoodles
Snickerdoodles

*Please note that all weight measurements are based on my measuring cups and spoons and may not match universal conversions exactly. I will be doing my best to add these types of measurements to all of my recipes so that my non-US readers can play as well. I’m working on developing a conversion chart and will add that to my recipe section when I have a bulk of them finished.

Author: TJ Fox

I am a slightly sane artist, amateur photographer, book addict, wife, mom and raging introvert. I have more hobbies than I can count, so it is beyond shocking that I manage to find time to do any of them, let alone most of them and still have time to do anything else. Of all the talents I claim, writing wasn’t one of them until my muse dropped the idea for a book on my head.

10 thoughts on “Snickerdoodles”

      1. I think part of the reason for the missing photos is the need to take a break in the middle of the mess to attempt a decent looking (instead of the reality look of my kitchen just blew up) photo. Not getting the photos wasn’t intentional, but my counter certainly didn’t look like anything that would remind me I needed to take a picture.

        Liked by 1 person

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