THICK AND CHEWY SNICKERDOODLES

THICK AND CHEWY SNICKERDOODLES

This recipe doesn’t need much of an introduction. One day, I decided I was sick of flat snickerdoodles and sought out something better. This is what I found, and I can never go back. If you have any affinity, however slight, for cinnamon and sugar, give these babies a try. I’ve known them to convert even those who say they don’t like snickerdoodles. Just make sure not to overcook them! Take them out when they look just underdone.

IMG_7999.jpgThey just have those perfect crackly tops, crisp edges, and chewy interior! The moment I took them off the pan, this started happening, and I couldn’t stop it…you’re lucky there are any pictures at all:

IMG_8001.jpgThick and Chewy Snickerdoodles

Ingredients:

  • 1/2 c butter, softened
  • 1/2 c crisco
  • 1 1/2 c sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 c flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 2 tsp cinnamon

Method:

  1. Preheat oven to 400º.
  2. Cream butter, crisco, sugar, eggs, and vanilla until smooth and fluffy.
  3. In a separate bowl, sift together flour, cream of tartar, baking soda, and salt. Gradually add flour mixture to butter mixture, and mix just until combined.
  4. Combine remaining sugar and cinnamon in a small bowl. Shape dough into walnut-sized balls and roll into the cinnamon-sugar mixture.
  5. Place dough balls on baking sheet, and bake 8-10 minutes, removing from oven when cookies look very slightly underdone. Remove cookies from baking sheets immediately, and let cool on cooling racks.
IMG_8008.jpg


0 thoughts on “THICK AND CHEWY SNICKERDOODLES”

Leave a Reply

Your email address will not be published. Required fields are marked *