Snickerdoodles

Funny name; serious deliciousness 😏

I’ve tried some snickerdoodle recipes out looking for the *perfect* one. You know what I mean..crunchy outside, chewy inside. Yum.

I finally came to the conclusion that the most important thing you can do is take those bad boys out of the oven at 8 minutes. Even if they don’t look done. Just take them out. Set the cookie sheets on top of your oven and set a timer for two minutes. They will finish cooking right there on top of your stove and they won’t get too crunchy!

Now of course, if you prefer your cookie to be a crunchy mess, then by all means leave them in for a minute or two longer. Or, leave them on the stovetop longer than two minutes, too. That’ll do it for ya also! Important tip: Don’t forget to set your timer for two minutes and then take the cookies off the cookie sheets onto a cooling rack or they will just keep on cooking (= crunchy cookies) 😊

So, even though I feel like timing is the most important aspect of snickerdoodle baking; this recipe is still my favorite that I have tried out. It is originally from one of my favorite cookbooks, Buns in the Oven - a collection of recipes that my friends and I at work collected and sold for a fundraiser benefitting The March of Dimes. A big thank you to Rhonda Macy & Tami Frakes for your delicious Snickerdoodle recipe! ♥️

This one has both butter and shortening. So, here’s one for all of you shortening-cookie enthusiasts ☺️ I use the butter-flavored crisco sticks and it is so easy, so perfect.

🧑🏽‍🍳 Snickerdoodles 🧑🏽‍🍳

🧈1/2 c (1 stick) butter, softened

🧈1/2 c shortening (butter flavored crisco stick for ease!)

🧈1 1/2 c sugar

🧈2 eggs

🧈2 3/4 c flour (I prefer unbleached all-purpose)

🧈2 tsp cream of tartar

🧈1 tsp baking soda

🧈1/2 tsp salt

🧈3 Tbsp sugar

🧈3 tsp cinnamon

Preheat oven to 400 degrees. Mix butter, shortening, and sugar well. Add eggs, mix very well. Mixture will be nice and fluffy when ready. While your mixer is mixing, combine flour, cream of tartar, baking soda, and salt in another bowl. Slowly add the flour mix to the sugar/butter mix being careful to not over mix now. Combine the 3 Tbsp sugar and the 3 tsp cinnamon in a small bowl. Shape your dough into balls (just try to make them uniform in size so they all bake evenly). Roll the balls in the cinnamon/sugar mixture and place them on your cookie sheets approx 2 inches apart. Bake 8-10 minutes (remember what we discussed earlier! 😆)

Remove to cooling rack. Enjoy!

Ooooh, I love a good ingredient stack! 😊

but, mix these ingredients all together before combining with the sugar/butter mix!

Cream of tartar- what a misnomer! It isn’t creamy at all! 😏

Did you know that cream of tartar is the acidic byproduct of fermenting grapes into wine?!

The acid in cream of tartar gives snickerdoodles that distinctive tangy flavor and chewiness because the cream of tartar prevents the sugar in the dough from crystallizing. (Info source AllRecipes.com )

See, my balls aren’t perfect but they are close enough that they bake evenly.

I hope you love this simple, delicious recipe!

Happy Baking!

Summer ☀️