Recently I’d been having a major craving for snickerdoodles. The only snickerdoodle recipe I’ve ever made, unfortunately contains shortening. Most recipes online for snickerdoodles have shortening in them, too. What’s up with that? I know that shortening makes them soft and flakey but is it really worth it? Anyway, why wouldn’t you want a yummy buttery snickerdoodle? So, I’d been keeping my eye open for snickerdoodles with butter.
I didn’t have to look too hard because Sarah, left me a comment on my French Press post. I went over and checked out her recipes and saw Snickerdoodles. I was ecstatic to see it called for butter! I got to baking them right away.
These are so buttery and delicious. Oh my gosh, THE SMELL! The smell of a snickerdoodle is just lovely. It’s pretty much reason enough to make them. These were a little less fluffy than the snickerdoodles I’ve made in the past with shortening, but really, they didn’t taste any different. Now, I’m not saying butter is so healthy for you, but I do prefer it over shortening. I mean, what is shortening? Anyone read The Help? Do you remember Minny Jackson’s description of crisco? Yah…not sure I’ll ever be able to use it again.
Recipe from Baking Serendipity
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla
1 1/2 cup flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tbsp granulated sugar
1 tsp cinnamon
1. In the bowl of an electric mixer, beat the butter and sugars together until smooth. Add in the egg and beat until fully combined. Mix in the vanilla. In a separate bowl, combine dry ingredients. Mix into the wet ingredients and beat until just combined. Wrap with plastic and let rest in the refrigerator for 30-60 minutes.
2. Preheat oven to 300 degrees. Combine sugar and cinnamon in a small bowl.
3. Use about 1 tablespoon of cookie dough and shape into balls. Roll dough balls into cinnamon sugar and place on a cookie sheet. Bake for 12-14 minutes. Let sit on cookie sheet for a minute or two before removing and placing on a cooling rack.
Notes: I baked my cookies for 13 minutes.
They seemed undercooked like Sarah states in her post but they’re not.
This recipe made almost 2 dozen cookies.