Freshly Baked Updated Snickerdoodles

 

Snickerdoodles are an old-fashioned favorite.  There’s a reason why they have been around forever and have so many raving fans.  What’s not to love about sugar and spice?  Snickerdoodles are pure comfort food and easy-peasy to whip up even on a busy day.  And the littles can get in on the action without creating too much mess!  But even Snickerdoodles can use a few modern tweaks so I’m sharing my Updated Snickerdoodles.  Don’t worry – nothing crazy here – no sea salt on top, no smoked-anything and no bacon.  ; )

My Inspiration

You may know that the 1950 Edition of the Better Crocker Picture Cookbook (BCPCB) is one of my favorite resources for cookie and cake recipes.  I love it for the simplicity of its recipes and its moderate use of fats and sugars in many of them (owing to wartime rationing).  However, some of the recipes seem “underseasoned” to a modern palate and I often find myself “djujzhing up” a recipe with spices or extracts or changing the fat called for.

My Updated Snickerdoodles are based on the recipe in the BCPCB with a few additions and a few changes.  The original recipe calls for shortening and I use either margarine or butter (whichever your conscience prefers).  It also calls for 2 parts cream of tartar and 1 part baking soda.  I am confused by their calling for this weird combo because basically that is baking powder!  Baking powder is 2 parts cream of tartar (or other chemical equivalent) and 1 part baking soda.  If you happen to have cream of tartar use it.  If not, just use baking powder.  The results will be similar.  I have also upped the deliciousness by adding vanilla and cardamom.  Don’t like or don’t have cardamom?  Just use cinnamon by itself or how about a pumpkin pie or apple pie spice blend?

Whatever you do, make them and share them with people you love.  Recipe yields approx. 28 cookies if you use at #70 disher (a scant Tbsp.) to portion the dough.

Enjoy!

Here’s What You Need

  • 1/2 cup butter or margarine
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/4 cup plus 2 Tbsp. flour
  • 1 tsp cream of tartar plus 1/2 tsp baking soda OR 1 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 2 Tbsp. extra sugar for rolling
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ground cardamom

Here’s What to Do

In the bowl of a stand mixer combine butter/margarine and sugar on medium speed, and beat till well combined, about 1 minute.  Beat in vanilla; add egg and beat until thoroughly combined, scraping down the bowl as needed.

In another bowl combine flour, leavening(s) and salt.  Add to creamed mixture and beat on low until just combined.  Chill dough 1-2 hours.

Heat oven to 400F and line two baking sheets with silpats or parchment paper.  Using a #70 disher (1 Tbsp) or a spoon, roll dough into small balls the size of small walnuts.

Combine 2 Tbsp. sugar and spices in a small bowl.  Roll dough balls in sugar and spice mixture, being sure to thoroughly coat every bit with sugary-spicy goodness.  Place cookies at least 2″ apart, and bake 7-10 minutes, rotating sheets halfway through, until they are lightly browned.  Cookies will puff a bit while baking but flatten as they cool.  Cool on sheets 5 minutes and transfer to wire rack to cool completely.

 

Freshly baked Updated Snickerdoodles

Updated Snickerdoodles

An amped up version of a cookie jar classic
Keyword Drop Cookies
Servings 28 cookies
Author Elizabeth - The Wild Olive

Ingredients

  • 1/2 cup butter or margarine
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/4 cup plus 2 Tbsp. flour
  • 1 tsp cream of tartar plus 1/2 tsp baking soda OR 1 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 2 Tbsp. extra sugar for rolling
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ground cardamom

Instructions

  • In the bowl of a stand mixer combine butter/margarine and sugar on medium speed, and beat till well combined, about 1 minute.
  • Beat in vanilla; add egg and beat until thoroughly combined, scraping down the bowl as needed.
  • In another bowl combine flour, leavening(s) and salt.  Add to creamed mixture and beat on low until just combined.
  • Chill dough 1-2 hours.
  • Heat oven to 400F and line two baking sheets with silpats or parchment paper.
  • Using a #70 disher (1 Tbsp) or a spoon, roll dough into small balls the size of small walnuts.
  • Combine 2 Tbsp. sugar and spices in a small bowl.
  • Roll dough balls in sugar and spice mixture, being sure to thoroughly coat every bit with sugary-spicy goodness.
  • Place cookies at least 2" apart, and bake 7-10 minutes, rotating sheets halfway through, until they are lightly browned.  Cookies will puff a bit while baking but flatten as they cool.
  • Cool on sheets 5 minutes and transfer to wire rack to cool completely.