I made these snickerdoodles early Sunday morning (Oct 4th) for my Dad’s birthday. He loves Guava Chiffon Pie, macaroons, shoefly pie (I think), and snickerdoodles. He likes coconut and hates chocolate, so I thought I’d try my hand at the easiest recipe out of the bunch. Unfortunately, I cooked these on the broiler rack (~3″ from the top of the stove), so they didn’t cook that evenly. They also seemed a little too buttery for my taste, but it might be because I didn’t incorporate the butter/crisco as well as I should have. When making the balls, I found a whole chunk of butter not even blended into the batter. I chucked it out, but these were still too rich for me. I think I’ll try Smitten Kitchen or Bakerella‘s version next. This recipe was from my boyfriend’s mother. We’ve both had her cookies using this recipe and they taste so much better, I wonder what else went wrong on my end?
Snickerdoodles
- 1/2 cup Crisco
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons sugar
- 2 teaspoons cinnamon
Heat oven to 400 degrees. Mix Crisco, butter, sugar, and eggs thoroughly. Sift together dry ingredients and mix in. Roll into small balls. Roll balls in mixture of 2 T. sugar and 2 t. cinnamon. Place on ungreased cookie sheet. Bake 8-10 minutes.
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