|Snickerdoodles ready for packing|
into Christmas tin cans
The one I bought was almost like a cake in consistency, but in the shape of a thick cookie. The flavor was good. It was gone in two days (maybe 12 pieces). But I resolved to check out the recipe for it, because I like knowing the ingredients (and not have to ingest all the chemicals I read listed on the packaging), and as always, nothing beats REALLY FRESHLY BAKED cookies.
Surprisingly, when I made this the first time at home, hubby was so eager to try it and apparently was not familiar with Snickerdoodles, although he also partook of the store-bought ones. The smell of the baking snickerdoodles was tantalizing, what with cinnamon as it's main flavor. And once he bit on the still chewy warm cookies, he said, "Oh! This is heavenly!" They also look inviting (reminds me of chocolate crinkles).
I made two batches so I could pack some for cookie swap with my in-laws, and still have some for our own consumption. I used the recipe from allrecipes.com, which gave me chewy on the inside, crunchy on the outside flat cookies that were not cake-like, which we liked better than the one I bought. This recipe is definitely a keeper, so it is filed here now in my kusina database.
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls (I used a medium cookie scoop).
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
|Roll in the cinnamon-sugar mixture|
|I had to space them far apart, because they really spread out .|
|Very visually appealing!|