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Snickerdoodles Always Make Us Happy

My husband left today to go away for a job.

He’ll be gone for the next 8 days.

When he was saying goodbye to my kids, my son got especially sad because he’s old enough to understand what daddy means when he’ll be gone for a while.

My daughter, of course, at the moment is oblivious!

While they were napping, I decided I’d make some Snickerdoodles!

You just CAN’T be sad when you wake up to some fresh-baked cookies!

And Snickerdoodles are mine an my sons favorite.

Emeril is one of my favorite chefs… not only can he cook but he can bake too.

This is one of his recipes, but I have my own special spin on how I prepare and make them.

(It’s his measurements and ingredients though.)

Here’s what you’ll need:

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp fine salt

1/2 cup shortening (crisco)

8 tbl (1 stick) butter, softened

1 1/2 cups sugar, plus 3 tbl

2 large eggs

1 tsp ground cinnamon

Let’s get started!

Pre-heat your oven to 350

*Tip: Use an oven thermometer to get to temp. I have to set my oven to 340 to get 350!

Gather all of your ingredients so you don’t have to search for them as you go.

Let’s start with the dry ingredients first. (Minus the sugar.)

Measure out your all-purpose flour in a measuring cup then dump the baking soda and salt on top of the flour.

Take a bowl and strainer (or a sifter if you have one) and sift all three ingredients into the bowl.

Your left with perfectly mixed dry ingredients and no clumps!

(Looks like powdered sugar.)

Next, gather all your wet ingredients and the sugar.

Cut up your stick of, softened, butter into 7 to 8 bricks.

Put the butter and shortening into your mixing bowl and start mixing on medium/high-speed.

(You can use hand beaters if you don’t have a mixer.)

Once the two are mixed to be smooth, turn your speed down to low and start slowly adding your 1 1/2 cups of sugar.

Once all the sugar is dumped in, stop your mixing for a second to scrape the sides of the bowl down.

Now turn your mixer back on to medium/high-speed and let the ingredients mix for about 5 minutes or until fluffy.

Turn your speed back down to low and add your eggs in 1 at a time, making sure each one has completely mixed in.

Now take your bowl of dry ingredients and SLOWLY add them all in.

Turn your mixer back up to medium until batter/dough is smooth.

*Optional… transfer your batter/dough back into the bowl you used for dry ingredients.

Take a separate small bowl and add the 3 tbl of sugar and 1 tbl of ground cinnamon.

Mix the two ingredient well. (I use my pointer finger.)

Grab your cookie sheet and either grease it or use parchment paper.

(I recommend parchment paper because you won’t even need a spatula to get the cookies off when they’re done.)

Grab your batter/dough and roll out 1 1/2 inch balls.

Place those balls into the cinnamon/sugar mix and coat the ball completely.

Flatten out the balls into about a 1/2 inch thick patty.

I like to do it with a fork by giving them to swipes in a cross like manner. This will give them a really nice look once the baking is complete.

Place your full cookie sheet in the oven and bake them for 11-13 minutes.

*Tip: Set your timer 1-2 minutes prior just to check on them because everyone’s oven cooks differently.

When they are done, they should be a nice light golden brown. The bottoms should be a darker golden brown.

Let them all cool on a cooling rack with a paper towel on top.

Once cooled you can enjoy!

(They were SO HAPPY!)

Make sure you store them in an air tight container so they don’t dry out. You want them to stay soft and moist.

Happy Baking… and Good Luck!

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