Snickerdoodles! Just hearing the name takes me back to my childhood, to the warm, inviting kitchen of my grandmother. I remember the sweet smell of cinnamon and sugar wafting through the air as we baked these delightful cookies together. Oh, the joy of sinking my teeth into a warm, freshly baked Snickerdoodle, feeling the soft, pillowy texture give way to a burst of sugary, cinnamon-spiced goodness! This recipe is as classic as it gets, passed down through generations, and it’s my pleasure to share it with you. Baking these cookies is not just about creating a delicious treat. It’s about recreating the nostalgia, the comfort, and the love that comes with it. And trust me, nothing beats the satisfaction of seeing the smiles on the faces of your loved ones as they take a bite. So, get your apron ready, gather your ingredients, and let’s embark on this delicious journey together!
Ingredients
- 1/2 c. butter, softened
- 1/2 c. shortening
- 1 1/2 c. sugar
- 2 eggs
- 2 3/4 c. flour
- 2 tsp. cream of tartar
- 1 tsp. soda
- 1/4 tsp. salt
- 2 Tbsp. sugar
- 2 tsp. cinnamon
Baking Instructions
- Heat oven to 400°.
- Mix thoroughly the butter, shortening, 1 1/2 cups sugar and eggs. Blend in flour, cream of tartar, soda and salt.
- Shape dough by rounded teaspoonful into balls.
- Mix 2 tablespoons sugar and the cinnamon.
- Roll balls in mixture and place 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Remove immediately from baking sheet.
Calorie: 150
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Snickerdoodle Showdown
Ah, the humble Snickerdoodle. A classic cookie, a nostalgia-inducing treat, and the source of my latest kitchen calamity. Stick around, folks, as I share the tale of the time I decided to whip up some Snickerdoodles with nothing but a recipe, a vaguely optimistic attitude, and a very questionable understanding of what “cream of tartar” is.
The Cookie Concoction Commences
It all started innocently. The ingredients were all laid out on the kitchen counter: **1/2 c. butter, softened, 1/2 c. shortening, 1 1/2 c. sugar, 2 eggs, 2 3/4 c. flour, 2 tsp. cream of tartar, 1 tsp. soda, 1/4 tsp. salt, 2 Tbsp. sugar, 2 tsp. cinnamon**. All innocent bystanders in the impending cookie chaos.
I fired up the oven to 400°, smiling at the warmth that began to fill the kitchen. Little did I know, the heat was about to be cranked up in more ways than one.
The Battle of Butter and Shortening
Now, my first challenge was the butter and shortening. Two very different things, yet so similar in appearance. I’ve found that in the world of baking, it’s a bit like twins. You think you know them apart but then they switch places just to mess with you.
After a heated debate with myself about which was which, I decided to throw caution to the wind and just wing it. I mixed in the sugar and eggs, praying to the baking gods that they would guide my hand and my questionable butter/shortening identification skills.
The Flour Fiasco
Next up, it was time to blend in the flour, cream of tartar, soda, and salt. Now, I’m no stranger to flour. We’ve had our dust-ups before. But when I say that this flour had an agenda, I’m not kidding.
As I began to pour, the bag slipped from my hand, causing a miniature snowstorm in my kitchen. I looked like a ghost, my counter looked like a ski slope, and my dog looked like he’d just seen a ghost.
The Rolling Rumble
After cleaning up my flour fiasco, I bravely ventured onward. I started shaping the dough into balls. It was all going well until I realized I’d made them more the size of golf balls than teaspoons. But hey, who ever complained about a cookie being too big, right?
Next, I had to roll these dough balls in a mixture of sugar and cinnamon. Now, this sounds easy enough, but let me tell you, those dough balls did NOT want to be rolled. They were slipping, sliding, and generally causing a commotion on my counter. But eventually, with a little determination and a lot of patience, I got those rebellious cookie spheres coated.
The Baking Blitz
Finally, it was time to bake. My Snickerdoodles went into the oven, and I held my breath, hoping that they would come out as cookies and not some sort of otherworldly cinnamon-sugar bread balls.
After 10 minutes that felt more like an hour, I pulled out the baking sheet. And you know what? They were cookies. Unusually large, slightly misshapen, but undeniably Snickerdoodle cookies.
The Snickerdoodle Saga Ends
And so, my friends, that’s the tale of the great Snickerdoodle showdown. It was a journey filled with flour storms, rebellious dough balls, and an oven that seemed to run hotter than the sun. But at the end of the day, I had a plate of warm, cinnamony, slightly oversized cookies, and a story to tell. And let’s face it, that’s what baking’s really all about, isn’t it?
