Posts Tagged ‘snickerdoodles’

Experiments with Snickerdoodles

What do you do when you have leftover cream cheese icing? My first thought was brownies with cream cheese icing. My daughter had other ideas, though – sandwich cookies a la Great American Cookie Co. So I made Snickerdoodles using the recipe I’ve posted before. I divided that dough in half and added 1/4 cup cocoa to half of the dough. Mmmm mmmm good!

What would I do different? I would perhaps flatten the cookies more, and I would probably use less cocoa. To tell you the truth, the chocolate version would probably work better if I made a completely separate batch so I could adjust the flour measurement. It tasted fine, but the dough was a little denser.

The whole point was to use up the cream cheese icing, but I think the icing itself was a little too thin. I’m not sure if adding a bit of powdered sugar at this point (several days after making the icing) would have worked out, but I think I would try next time.

Was  I disappointed? Not at all. Well worth a try if you’re so inclined!


The Best Snickerdoodles

Back in January, I briefly mentioned the snickerdoodles I made on Christmas Eve. I made them again yesterday, and they again turned out amazing. Not long ago, I read a blog post (I think – it may have been something I saw on Pinterest) where someone mentioned that they have had a hard time finding a snickerdoodle recipe they really like, because all the recipes she tries come out crunchy and she prefers chewy. Well, this recipe results in light, slightly chewy snickerdoodles. Because they were so perfect, I’m posting the recipe here.



1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

1/4 cup sugar
1 Tbsp ground cinnamon

Preheat oven to 400 °F. Cream the butter, sugar, and shortening. Add eggs one at a time.

In a separate bowl, stir together the flour, cream of tartar, baking soda, and salt. Gradually add to the butter mixture, using the lowest setting on the mixer.

In a small bowl, mix together the 1/4 cup sugar and cinnamon.

Shape dough into small balls (about an inch or so). Roll in the cinnamon-sugar mixture and place on an ungreased cookie sheet about 2 inches apart.

Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to a wire rack.

Truly, these are probably the best cookies I’ve ever made. They’re incredibly easy to make and pretty foolproof. Amazingly, I only ate 2 yesterday…