Snickerdoodles
This is one of those back of the flour sack recipes that I love to use. They always turn out great!
This is one of those back of the flour sack recipes that I love to use. They always turn out great!
- Carbohydrate 5.82112400313424 g
- Cholesterol 183.453371609752 mg
- Fat 37.4481290696509 g
- Fiber 0.828983977886198 g
- Protein 8.01978400070986 g
- Saturated Fat 11.5572212228574 g
- Serving Size 1 1 Dozen (255g)
- Sodium 31562.0040263152 mg
- Sugar 4.99214002524804 g
- Trans Fat 2.15535994311891 g
- Calories 388 calories
Step-by-step
- Preheat oven to 400 degrees.
- Mix 1-1/2 cups sugar, margarine, shortening and eggs in a large bowl.
- Stir in flour, cream of tartar, baking soda and salt.
- Shape dough by rounded teaspoonfuls into balls.
- In small bowl, mix 3 tablespoons sugar and 1 tablespoon cinnamon; roll balls in sugar and cinnamon mixture.
- Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set.
- Immediately remove from cookie sheet.
- Cool completely on wire rack.
- Makes about 5 dozen cookies.
Crisp golden edges give way to a soft, pillowy interior marked by the sharp, distinct tang of cream of tartar. Historical baking traditions trace these butter-and-sugar rounds to New England origins and German immigrant roots, though the name itself likely derives from the German word Schneckennudel, denoting a snail-shaped pastry. Old-school recipes frequently relied on commercial flour-sack prints for culinary inspiration, preserving formulas across generations before the advent of modern test kitchens.
Cream of tartar performs a dual chemical role here, reacting with baking soda to release carbon dioxide gas for lift while providing the characteristic acidic bite that distinguishes these cookies from standard sugar cookies. Replacing shortening with an equal volume of butter alters the spread significantly, resulting in a flatter, crisper cookie due to butter's higher water content.
Mixing the dough requires creaming fats and sugars thoroughly to incorporate tiny air pockets, which expand under high heat. Dividing the portions into uniform rounded teaspoonfuls ensures even baking across the sheet without burning the delicate cinnamon exterior.
Operating the oven at 400 degrees Fahrenheit guarantees a rapid rise and set before the fats melt completely into puddles. Transferring the hot cookies immediately from the ungreased metal sheet onto a wire cooling rack halts the cooking process instantly, preserving the desired interior tenderness.
