Tuesday, December 2, 2008


Dream a Dream of Snickerdoodles

So, I have rediscovered the beauty of a Snickerdoodle. I used to make those things all the time and then I snickerdoodled myself out. I got tired of them and I just didn't care for their taste anymore. So, I stopped making them. That is until last Friday. I decided to make some for an Iron Bowl party I was going to. They turned out okay but I still wasn't overly impressed by them. I used to be known for making yummy snickerdoodles. People would ask me to make them for parties so I thought maybe they were still good but I was still tired of 'em. BUT, then I decided to make some more for my student workers. I didn't use as much flour in that second batch and oh my goodness.... The magic of the snicker doodle is back! The batch I made for the kids are the yummiest things ever. Clearly, I have messed up on prior batches of the cookies. Recent batches have had extra flour in them. I thought that helped roll the dough. And, perhaps it did. But, oh wow, the difference that extra flour made in the taste. It's no good. Now, all I want to do is make snickerdoodles and eat them. 24 hours a day is not to much time to dedicate to a snickerdoodle is it? I feel as though I need to apologize to anyone who had a snicker doodle during my prior unfortunate period of snickerdoodle making. I'm so sorry. I've learned my lesson. I will never add to much flour again.

So, do you have a snickerdoodle recipe? Here's mine. It came out of a Betty Crocker Kids cookbook. These things are like a little bits of heaven. Yummy

3/4 cup sugar
1/2 cup butter or margarine
1 egg
1/2 teaspoon vanilla
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons sugar
2 teaspoons ground cinnamon

1) In large mixing bowl cream the 3/4 cup sugar and the butter. Beat in the egg and vanilla.
2) In small bowl stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture till well mixed. (Note - I used Self Rising Flour and skip the BS, Salt and CofT)
3) In the same small bowl combine the 2 tablespoons sugar and the cinnamon.
4) Turn oven to 375. Grease cookie sheets.
5) Shape dough into 1-inch balls; roll each in the sugar-cinnamon mixture. Put balls 2 inches apart on greased cookie sheet. Put pan into oven. Bake 8 to 10 minutes.
6) Turn off oven

Makes about 36.

Hmmm... My snickerdoodles are always REALLY sticky to roll. I refrigerate the dough over night. I'll check and see if my recipe is much different from yours.

BTW -- snickerdoodles? Totally vegetarian. :)
Snickerdoodles are my favorite cookie!! And in case you ever wonder, Publix sells a break and bake kind under its private label. They're pretty fabulous.
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