Friday, March 12, 2010


I baked these up about two days ago, but am just now getting around to blogging about them. Oh, but happy news...I finally got up to the store...and got some dulce de leche! Yahoo! Expect those duos up here in a day or two. But anyways, back to the current cookies at hand. I was really craving snickerdoodles, and I already had a recipe that I had tried before, but this time decided I wanted something a bit different. Most snickerdoodles are fairly thin and while they are chewy, they become crispy soon after. And so I decided to go on a search for a thick and chewy one. But as I was searching, I again experienced a phenomenon that seems to be happening a lot to me lately...basically all the recipes I came across were the same! I began to wonder if there actually was a different recipe for snickerdoodles out there. So I turned to google and after a bit of searching, I came across this recipe; finally something different. It looked promising, and so I tried it...and it was great!

Okay, so my cookies really weren't any thicker than the other snickerdoodle recipe I've tried, but I think that has something to do with the fact that I use butter and not shortening. Shortening usually helps cookies keep their shape more since it doesn't melt as easily as butter does. But in all honesty, I've never used shortening in my life and don't really know what it's like, so I just stick with butter (which is kind of funny, because the blogger that I got the recipe from talked mostly about her reasoning for using shortening and told a funny story about using it over butter). But at any rate, I was just happy to find a different recipe and the cookies are so wonderfully chewy that I could care less about their thickness. They were still awesomely chewy before I refrigerated the dough, and even more so after I refrigerated it. I definitely think this will be my go-to snickerdoodle recipe from now on.

Snickerdoodles (from Gild the Lily)
Makes a little more than 2 dozen.

  • 1 cup shortening (I used butter)
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla
  • 2 egg yolks
  • 1 whole egg
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 3 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  1. Preheat the oven to 350 degrees F. Cream shortening (or butter) and 1 1/2 cups sugar in a large bowl until light and fluffy. Add a teaspoon of vanilla. Beat in egg and egg yolks one at a time and mix until thoroughly combined.
  2. Add salt and then add the cornstarch. Beat in the baking soda and then the flour a little bit at a time and mix until combined.
  3. Combine 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl. Roll the dough into balls and roll in the cinnamon and sugar mixture. Place on an ungreased cookie and bake for 7 to 9 minutes or until crackly and set. (I baked my unrefrigerated dough for about 8 and my refrigerated dough for about 10-11.) Store in an airtight container. Add a piece of bread to keep them soft, if you wish.
Ha ha! My spatula broke while I was making sure the dough was thoroughly mixed. That's okay though, I have two others. Also, while you're waiting for your cookies to bake up, you could clean some dishes, or...

You could sneak in a picture of your cat. I had to sneak a picture of my cat into this post in particular because I often call her my "snickerdoodle"...or "snackerdoodle." Why? I have no idea. I have a bunch of crazy nicknames for my cat, all of which sound nothing at all like her actual name, which is Pinky. (Hey, my brother named her, alright? It was when we were young too, so don't blame me.) At any rate, try these cookies, because they are delicious!

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