Tuesday, December 7, 2010

The Perfect Snickerdoodles

No, this isn't a recipe blog. No, snickerdoodles don't have some sort of Christmas story behind them. Just so you know, I'm very protective of my favorite recipes, but I've decided to share this one. I'm so nice! Actually, it's a recipe I got from a blog called The Divine Dinner Party. It's only fair to share when it wasn't mine to begin with.

I love snickerdoodles. They're my favorite kind of cookie. My stepmom didn't let me help her with a lot of cooking or baking, but I got to help her with snickerdoodles once. And she always puts a red hot in the middle, so that's how I make mine. Here's the recipe:

Ingredients:
1/2. C. butter, softened
1/2 C. lard or shortening
1 1/2 C. granulated sugar
2 lg. eggs
2 3/4 C. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
Cinnamon Imperials (Red Hots candy)

For Cinnamon Sugar Topping:
3 tbsp. granulated sugar
3 tsp. cinnamon

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. Cream the butter, shortening, sugar, and eggs in a large mixing bowl.

2. In a medium mixing bowl, combine flour, salt, baking soda, and cream of tartar.

3. Dumped mixed dry ingredients into butter-sugar mixture. Stir until combined.

4. Roll dough into balls (the size depends on how big you want your cookies—I use a small ice cream scoop-style dropper).

5. Roll balls in cinnamon-sugar mixture. Don’t wimp out—be sure to coat generously! They should look BROWN they're so coated in cinnamon-sugar!

6. Place on ungreased baking sheet and flatten the dough slightly with your hand or the bottom of a glass. Gently press one Cinnamon Imperial into the center of each cookie (so it stays but isn't buried). Bake 7-9 minutes, until soft but set. Don’t overcook! They should be chewy in the middle when cool.

7. Leave on pan for two minutes, then move to a wire rack to cool. 

Snickerdoodletastic!


Tips:
- Yes, use butter AND shortening. Helps with the texture. I've never used lard, just Crisco. Where does one even find lard? Blecch.
- YES, use cream of tartar. You'll be disappointed with any snickerdoodle recipe that doesn't include it. Trust me, I've tried them all. 
- The cinnamon-sugar coating helps keep the cookies from sticking to the pan, but you can always use parchment paper or a Silpat liner for easy clean up.
- Remember to press them down or these cookies won't spread out. You'll have little cookie balls instead of cookies. And don't squish them or they'll spread out way too much. I've learned from experience on both counts. Be gentle!
- You don't have to add the Imperials, but I think they look festive. And I eat all the way around the Imperial and have that bite last. Fun!

Happy baking! Let me know if you try them!

5 comments:

  1. I'm so glad you shared- my oldest was asking me for snickerdoodles and it's been a long time since I made any!

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  2. You can buy lard at Archer's behind Mrs. Curl.

    I'm just sayin'...

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  3. Thanks, Rach! When I was making this batch, I said lard sounded gross and that I didn't know where to find it. B said, "Yes, but wouldn't you rather use lard instead of these margarine-esque chemicals?" Touché!

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  4. Yummo! I have never eaten them with a red hot! Looks great.

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  5. I LOVE Snickerdoodles and make them ALL the time!! And I can't believe I've never put a red hot on them!!! SUCH A GREAT IDEA! (can you tell I'm excited about this?!) Except, I think I'm gonna put, like, 20 on each cookie. :)

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