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Perfect Snickerdoodle Recipe

What is a Snickerdoodle?

You might think a Snickerdoodle is simply a sugar cookie, dusted with cinnamon and sugar…Well not exactly. The one defining ingredient which differentiates it from its sister sugar cookie is Cream of Tartar. If it doesn’t have Cream of Tartar, it’s really just a sugar cookie rolled in cinnamon and sugar, not a Snickerdoodle. The origin is thought to be with the Pennsylvania Dutch. They said it’s from the German word Schneckennudeln (lit. “snail noodles”) but others claim it’s simply a New England cookie with a “fanciful name.”

Have you ever dipped your finger in some Cream of Tartar? It’s tart and has a similar taste of baking soda. Cream of Tartar is a natural substance that is derived from crystals that form in the casks during the fermentation process of grape juice. I think it’s safe to say, however, that Cream of Tartar is non-alcoholic! It will help to stabilize a baked good that contains egg whites.

I’ve tried a few recipes that claim to be the best, but every good vintage recipe can be better, and I hope that is what I’ve achieved here in my salute to the Snickerdoodle.

The Standard Ingredients

The original recipe I worked from is a typical one found in cookbooks and on-line. It calls for two eggs, which I thought left the cookie with too much of an egg-scented essence, so I removed one yolk and reduced the flour. There were also two teaspoons of Cream of Tartar, which I thought overpowered the overall cookie. It had an equal part butter and shortening component, which works well in some cookies but in this case the cookies were hard by the end of the day. I increased the shortening and decreased the butter to leave us with a soft center and butter crisp edge that is less greasy. A cookie that is too greasy is not suitable for dipping in tea or coffee!

Sugar Burns Faster

Finally, the instructions in most recipes say to roll the whole ball in cinnamon and sugar, but leaves the bottoms easily scorched because of the sugar. For best results, just roll the top part of the cookie in the sugar mixture. Here is what happens when you roll the whole ball in sugar.

I hope you will enjoy a little classic cookie flavor from the past.

Old-Fashioned Snickerdoodle Recipe

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Author: Vintage Cook

Ingredients

  • 3/4 cup vegetable shortening
  • 1/4 cup unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups white granulated sugar
  • 1 large egg, plus 1 egg white
  • 2 1/2 cups unbleached all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda

Cinnamon & Sugar Mixture

  • 3 Tablespoon granulated white sugar
  • 2 teaspoon ground cinnamon

Instructions

  • Preheat oven to 375 degrees.
  • In a large bowl, cream together with a fork (or mixer on low speed) the shortening, softened butter, and extract until light in color. Slowly add in the sugar until all creamed together. Then add the egg and egg white until incorporated well. Set aside.
  • In another medium sized bowl, sift together the flour, salt, cream of tartar, and baking soda. With a spoon, gradually mix into the wet mix bowl. May use your hands to finish blending as it gets thick.
  • On plate, mix the 3 Tbs. sugar with cinnamon.
    With a cookie scoop, measure out equal Tablespoon-sized balls, and gently roll on one side into the sugar-cinnamon mixture. Place un-coated side down onto parchment paper-lined cookie sheet or baking mat. If you do not have parchment paper or a baking mat, lightly grease pan with Crisco shortening or cooking spray.
  • Bake for 8 minutes or until just golden. Let cool, and store in an air-tight container to keep soft. Special Note: Take them out a little bit before they start to golden. The centers will still be bubbling and you might think you are taking them out too soon, but they continue to cook once you remove them. AS soon as they are just cool, put them in an airtight container. This prevents them from getting hard.

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BakingRecipes

So EASY Heavenly Chocolate Chip Cookie Recipe

The EASIEST ONE-BOWL Homemade Chocolate Chip Cookie Recipe that uses part butter and part margarine for a crisp edge and chewy center.

Most recipes on the web, claiming to be the “BEST” are made with ONLY butter. I like to use butter AND margarine. The reason I started using part margarine is that even though the all-butter recipes are divine when they first come out of the oven, by the next day they are crispy like potato chips. Also, I find the all-butter a bit too greasy on the corners of my mouth.

In my mind, The perfect chocolate chip cookie is gently crisp on the edges, but not greasy, and chewy-soft on the inside, even the next day. I’ve been making my Chocolate Chip Cookies this way for about 20 years.

No, no vanilla extract. But add it if you like!

No sifting, no hand-mixer…Just put all of the ingredients in the bowl and mix with a wooden spoon. I use no fancy flour and no waiting by the freezer. The only tools are 1) A cookie scoop 2) and a baking mat OR Parchment paper (not waxed paper). If you don’t have either of those, some Pam Baking Spray will be fine too.

Once I started using parchment paper, I was hooked. It makes everything so much easier. CLEANER. Not just cookies, but for meat loaf, baked chicken, you name it. No more scrubbing pans and soaking them in the sink. Then, out came the BAKING MAT. (When I first wrote this blog post over a decade ago, baking mats were just not a thing.)

The cookie scoop isn’t REALLY necessary but it will make all of your cookies the exact same size resulting in a batch of cookies uniform in color and texture. It’s an inexpensive kitchen staple.

*Remember that cookies continue to bake on the sheet from the bottom up for about 2 minutes after you pull them from the oven, so you might want to pull them out right before you think they are golden.

“I LIKE” CHOCOLATE: I like semi-sweet. I like the mini-chips. I like Dove dark chocolate bars chopped up. Anything goes! What do you like? Put it in there! I like equal parts chocolate chips, equal part cookie. But some like chunks of chocolate with just cookie holding it all together. So I will let you decide how much chocolate you like! B

Let’s get the word out that part butter/part margarine chocolate chip cookies are the best! 🙂

So EASY Heavenly Chocolate Chip Cookie Recipe

Author: Lanie

Prep time:

Cook time:

Total time:

Serves: 3 to 4 dozen

This One Bowl, part butter–part margarine chocolate chip cookie is sure to please!

Ingredients
  • 1 stick unsalted butter (or if using salted butter, can omit salt in recipe)
  • 6 Tbs. margarine
  • 1 teaspoon baking soda
  • 1/2 teaspoon iodized salt
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1 to 2 cups of your favorite semi-sweet chocolate chips (depending on how much chocolate to cookie ratio you like!)
Instructions
  1. Preheat oven to 375 degrees.
  2. Place cold butter in a microwave safe bowl and heat for 15 seconds or until soft. Add margarine to the bowl and heat another 15 seconds until both are soft but not melted.
  3. Add baking soda. Stir.
  4. Add sugars. Stir.
  5. Add egg. Stir.
  6. Add flour. Stir.
  7. Add chocolate. Stir.
  8. Scoop dough and place mounds 2 inches apart on parchment lined baking sheet. Bake 8 minutes or until lightly golden around the edges. Cool on wire rack.

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