Snickerdoodles have a sweet cinnamon flavor that everyone loves. This easy recipe will help you bake the best Snickerdoodles at home.
Ingredients
- 1 1/2 c. sugar
- 1/2 c. margarine
- 1/2 c. vegetable shortening
- 2 eggs
- 2 tsp. cinnamon
- 2 3/4 c. flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. sugar
Baking Instructions
- Preheat oven to 350°.
- Beat with an electric mixer, the sugar, margarine, shortening and eggs in a large mixing bowl.
- Put flour, cream of tartar, baking soda and salt into flour sifter and add to the sugar mixture.
- Stir until flour disappears.
- Shape dough by rounding teaspoonfuls into balls.
- Mix 2 teaspoons sugar and 2 teaspoons cinnamon; roll each ball in cinnamon sugar mixture. Place about 2 inches apart on cookie sheet.
- Bake until set, about 8 to 10 minutes.
Calorie: 150
Total cooking time:30 minutes
Difficulty level: Easy
The Sweet and Spicy Dance of the Snickerdoodles
You know that feeling when you’re on a sugar high after indulging in a couple (okay, maybe a few more than a couple) cookies? Yep, that’s the space I’m in right now! And the culprits? None other than good old, toothsome Snickerdoodles. Not just any Snickerdoodles, mind you, but ones that I whipped up in my kitchen with my bare hands. And a few kitchen tools, obviously. I’m not a wizard.
The Preheating Prelude
The first step is always preheating the oven. It’s like the pre-game show, warming the crowd before the main event. In this case, our crowd is the oven and the main event is our Snickerdoodles. So, I cranked the oven up to a toasty 350°, giving it plenty of time to reach the perfect cookie-baking temperature.
The Sugar and Fat Symphony
Next up on our Snickerdoodle journey was beating together the sugar, margarine, and vegetable shortening. Oh, and can’t forget the eggs! This isn’t a vegan show, after all. My trusty electric mixer whirred into action, beating these ingredients into a creamy, fluffy mix that already smelled like the beginning of a great dessert. And let me tell you, there’s nothing like the smell of sugar and fat in the morning!
The Flour Fantasia
Having conquered the sugar-fat mountain, I moved on to the flour. Using my grandma’s old flour sifter (it’s all about the nostalgia, folks), I methodically sifted the flour, cream of tartar, baking soda, and salt. Each ingredient fell into the mixing bowl like snowflakes, joining the sugar mixture in a harmonious blend. Stirring until the flour disappeared was like watching a magic trick. One moment, there’s flour. The next? Poof! Gone. I swear, it’s the little things in the kitchen that keep me amused.
The Cinnamon Sugar Tango
With my dough ready, I shaped it into little balls, each one a soon-to-be Snickerdoodle. But before they could hit the oven, they had to take a spin in the cinnamon-sugar mix. The sweet and spicy dance of the Snickerdoodles, if you will. Each ball came out coated in a sandy, cinnamon-fueled layer that promised a delightful crunch. The anticipation was building!
The Baking Boogie
Finally, my Snickerdoodles were ready for their moment in the limelight. Or, in this case, the oven light. I placed them on the cookie sheet, giving each dough ball its spotlight. The baking process was a waiting game, each minute seeming longer than the last. And when the timer finally dinged after 10 excruciating minutes, the Snickerdoodles were set and ready to be devoured.
The Sugar Rush Finale
And there you have it, folks. My journey, nay, my dance with the Snickerdoodles. From the preheating prelude to the sugar rush finale, it was a sweet and spicy ride. If you ever feel like shaking up your daily routine, I highly recommend baking these beauties. But don’t blame me if you end up with a sugar high. You’ve been warned!
