It's actually pretty surprising that snickerdoodles haven't ended up on this blog before now. I love them! I have tried a few recipes and while they are all tasty, my favorite kind is more on the chewy to cakey side. These cookies (recipe from Martha Stewart) are not that. They do taste good, but they are more of the crisp to crumbly type cookie and for snickerdoodles that just isn't 
my favorite. So, if you like your cookies more on the crisp than tender side, then this is a good recipe for you. I'll keep looking for one that is a bit softer and chewier. As I said, they really taste good - but the texture just isn't quite how I like them.
The snickerdoodles this month were the winning vote for the Cookie Carnival - that monthly celebration of cookie goodness created by darlin' Kate over at The Clean Plate Club. Thanks again Kate for another fun round!
Oh, and you'll also notice that I got a little bit silly and decided to just mix in some M&M's to half of the dough, just for fun. Easy to do and a yummy cookie besides!
my favorite. So, if you like your cookies more on the crisp than tender side, then this is a good recipe for you. I'll keep looking for one that is a bit softer and chewier. As I said, they really taste good - but the texture just isn't quite how I like them.The snickerdoodles this month were the winning vote for the Cookie Carnival - that monthly celebration of cookie goodness created by darlin' Kate over at The Clean Plate Club. Thanks again Kate for another fun round!
Oh, and you'll also notice that I got a little bit silly and decided to just mix in some M&M's to half of the dough, just for fun. Easy to do and a yummy cookie besides!
Snickerdoodles
(Source: Martha Stewart)
Ingredients
Makes 4 dozen
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
Directions
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
(Source: Martha Stewart)
Ingredients
Makes 4 dozen
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
Directions
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
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12 comments:
holly--you rock! i'm so glad you joined the carnival.
Would you believe I've never had a Snickerdoodle before? Not an excuse since I can easily bake them, haha! Anyway, I do like my cookies on the chewy side too. :)
My kids would love the M&M version!
Shari@Whisk: a food blog
Mmmmm, I love snickerdoodles. Yours look great!
Snickerdoodles are my very favorite. They look amazing.
I love snickerdoodles! Who doesn't? These look wonderful.
How do you feel about shortening? I've used it in the past, but I just don't know anymore.
yum! i love snickerdoodles--one of my very favorites!
I too love Snickerdoodles. They are also great as an ice cream sandwich....strawberry is my favorite! Great as always
Sad to say cookies could look delicious and definitely it really taste good. BUT it is listed as one of the top five cancer forming foods. All are usually made with white flour and sugar. Even the ones whose labels claim to be free of trans-fats generally contain small amounts of trans-fats.
Love the M&M add-ins. my daughter would go googoo for that!
Love the M&M add-ins. my daughter would go googoo for that!
I am also looking for the soft and chewy version of this cookie. If you ever find one, please post the recipe and notify me. Have you seen the copycat version of Paradise Bakery snickerdoodles yet? It's made with cake flour. I used cake flour in the snickerdoodles for the Cookie Carnival but I forgot to post that info. I'll be ready to give the PB recipe a try in July.
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