Printsnickerdoodle cookies
It's that time of year and we're starting our Christmas baking. For the life of me I cannot find my snickerdoodle recipe. It was special because there is NO shortening, and not an over abundance of flour.
Can someone save our cookies?
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13 Comments:
Um... don't know if it will help you, but the recipes I've always used have simply been a butter-based sugar cookie dough shaped into balls, rolled in cinnamon-sugar, flattened slightly, and baked.
I've never stuck with one particular recipe. I think the last time I made them I used Joy of Cooking but I'm not positive.
Funny you should ask, because I was just thinking about making some for my son. He adores them.
LoCo at 8:25PM on 12/03/08
LoCo; Ive never really compared the two till now. Seems as though there is
more dairy in the snickerdoodles, but I'm willing to give it a try.
Keep your eyes open though, I now I'll recognize the recipe as it comes up here. Thanks
donnie at 8:54PM on 12/03/08
Wow, nice timing. I made a batch of Snickerdoodles two days ago. Can you believe that my husband has NEVER had a snickerdoodle in his entire life?! And he had 8 aunts and two grandmothers and a mom who are all great cooks and bakers! Anyway, I made these because the weather is getting cold up here and I love tea and cookies about an hour before bed and snickerdoodles are the perfect cookie for that little ritual.
Here's the recipe I've always used:
2 sticks of butter, room temp
1 and 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 tsp cream of tartar
1/4 tsp salt
1 tsp baking soda
Cream butter and sugar until light and fluffy. Add vanilla and eggs. Beat until well mixed.
Mix dry ingredients together and add to the butter & egg mixture.
Use a small cookie scoop to drop about a tbsp of dough into a bowl with half sugar and half ground cinnamon. Roll until the entire ball is coated. Place on an ungreased sheet pan. Bake for 8-10 minutes at 375.
wookie at 12:04AM on 12/04/08
oops, I forgot the flour!
2 3/4 cups all purpose
wookie at 12:08AM on 12/04/08
@wookie ~ thanks for the recipe! I love snickerdoodles and most of my cookbooks are packed and gone to storage, as are all of my favorite Christmas cookie recipes. That sounds like a winner (with 2 sticks of butter - no brainer). I think flour would definitely help - ha ha. I know my recipe used cream of tartar. Don't you flatten the balls?
PerkyMac at 1:09AM on 12/04/08
@wookie, thanks! Sounds like this is the one I used forever and lost.Oh and in your hubby's defense, I had never had one either until I met my husband 21 years ago. My sister and I came home to something freshly baked everyday, but it wasn't cookies, Mom claimed them to be too time consuming. Boy, we didn't know what we were missing!
donnie at 1:14PM on 12/04/08
I've never had a Snickerdoodle either! At first I wondered if it was a regional thing, but I noticed that most of you in the thread are from the East Coast--maybe because my mom never baked, except when we made the 'add eggs and oil' mixes together, and I don't recall ever having a Snickerdoodle growing up, although perhaps I've had one without knowing it!
HeartofGlass at 8:21PM on 12/04/08
Oh no @HeartofGlass......if you ever had a really good snickerdoodle, you'd remember. They're even good for breakfast with a cup of coffee. They taste like childhood to me, but also bring back memories of my own girls when they were young. They're not fancy, just delicious. Also, you usually have the ingredients on hand. I wonder how they got that name. Might have to do a wiki search. Hold on.......
Well, that was a waste of time. Nobody knows for sure. Believed to be German. I love the name and the cookie!
PerkyMac at 12:07AM on 12/05/08
@Perky--no need to flatten the balls, they sort of spread while they bake. I have flattenned a couple and they turn out fine, but a little crisper. If you let them flatten on their own, the edges are crisp and the interiors are slightly chewy...i.e. perfect. I find that 8 or 9 minutes is just right for regular sheet pans and 9-10 minutes for air-insulated sheet pans.
And Perky if you require any recipes from the Joy of Cooking while your cookbooks are packed up, let me know, I'll look 'em up and email em to you. Email me at w_brower@att.net
I'm planning on making a whole bunch of different cookies with my neice during Christmas. Yay! Can't wait!
wookie at 12:26AM on 12/05/08
@wookie ~ that's so sweet of you. All of my regular Christmas cookies are hand-me-down recipes written on cards. I got a vintage Joy of Cooking this year - bought on Ebay. I don't make so many cookies now. My granddaughter can't eat dairy, wheat, corn or soy, so no cookies for her. I'm going to have to research a substitute for butter. I'm definitely going to make a few, but we'll have to eat them when she has gone to bed. Poor baby girl.
My favorite is an almond crescent cookie which is mostly ground almonds and butter with a little flour, sugar and vanilla extract. Rolled in superfine sugar while still warm. I can probably just play with the dough and know it by feel.
PerkyMac at 1:26AM on 12/05/08
We like this recipe:
Ingredients
1 2/3 C. all-purpose flour
1/4 tsp. ground nutmeg
3/4 tsp.baking powder
1/2 tsp. salt
1/2 C. butter, at room temperature
1/3 C. granulated sugar, + 2 Tbs. for rolling cookies
1 large egg
1 tsp. vanilla extract
1 Tbs. cinnamon
Directions
Preheat oven to 350 degrees. Line or grease baking sheets and set aside.
Combine flour, nutmeg, baking powder, and salt. Set aside.
Beat butter and 1/3 C. sugar until creamy. Add egg and vanilla. Stir in dry ingredients until smooth and just combined. Do not over-stir or the dough will become crumbly.
Mix together cinnamon and 2 Tbs. of sugar. Pinch dough into walnut-sized pieces and roll into balls. Roll each ball in cinnamon/sugar mixture, and place on baking sheets.
Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheets for one minute, then cool completely on a wire rack.
Hillary
Chew on That
Chew on That at 11:10AM on 12/05/08
@Perky--your poor granddaughter! My friend's nephew is allergic to dairy, soy, peanuts, wheat, eggs, and corn...poor kid and the poor mom (who found out the scary way that her son was allergic to soy). One day, she realized that Rice Krispy Treats made with margarine would be safe for Nathan. When she gave it to him to eat, he looked at it pretty dubiously, took a tenative bite, then his eyes got really wide, said Thank you mommy and gobbled it all up! His first "cookie." I got all choked up when my friend told me that story.
wookie at 11:55AM on 12/05/08
Check out the recipe on the following site:
http://recipes.lovetoknow.com/wiki/index.php?title=Snickerdoodle_Cookie_Recipe&printable=yes
I think that the secret to Snickerdoodles is the cream of tarter and the light corn syrup. I have tried many recipes over the years and this one is pretty good, I use cinnamon instead of nutmeg in the cookies and I use half butter and half crisco, but those are your choices. Enjoy
Judithcd at 3:14PM on 04/05/09