05 December 2008


Several months ago I won a copy of The Sweet Melissa Baking Book. It is a wonderful cookbook and I have enjoyed reading through it, but I'm ashamed to admit that I've only just now made one of the recipes in it. Better late than never though, right?!

As a child, snickerdoodles were my favorite cookie. My grandma would always make them at Christmastime and she would freeze extra so that whenever I visited throughout the year there would be some for me. So today when The Princess and I were discussing what kind of cookies to bake my mind wandered back to these.

Now my grandma always used the recipe on the Gold Medal Flour bag--and I have one that she cut off of the bag. But after comparing recipes, I decided to try the one in my new cookbook. It was almost exactly the same, except it calls for all butter and the Gold Medal one called for a combination of butter and shortening (and you know me and my love affair with butter!).

They turned out delicious!! I freely admit to eating several right out of the oven~the kiddos and Vince helped, too!

(The Sweet Melissa Baking Book)
For the dough:
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
1 1/2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. kosher salt
For the cinnamon/sugar mixture:
1 1/2 tsp. ground cinnamon
1/2 cup sugar
1. In the bowl of an electric mixer, cream the butter and sugar until smooth, 2 to 3 minutes. Add the eggs and mix until combined.
2. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add to the butter mixture and mix on low speed until combined. The dough will be soft and too sticky to roll. Refrigerate until firm, about 1 hour.
3. Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350F. Line cookie sheets with parchment paper or aluminum foil. (I didn't do this and it wasn't necessary with my non-stick pans).
4. Combine the cinnamon and sugar in a small bowl.
5. Using a 1-oz. cookie scoop or a tablespoon, shape the dough into balls and roll them in the cinnamon/sugar mixture.
6. Place the cookies 2" apart on the cookie sheets. Flatten them slightly with your fingertips so they stay put. Bake for about 12 minutes or until bottoms are slightly golden in color. These cookies are supposed to be chewy so do not overbake. Remove to a wire rack to cool.


Betsy said...

Yum! I haven't made snickerdoodles in ages! I bet some of my men would like them! And with all the butter, what's not to like, huh!

Rachel and Jacob said...

those look delish! i like them with a tiny big of egg nog on the side ....

well the soy milk egg nog is best :)

becky said...

I LOVE snickerdoodles. Must try this. Thank you.

nanatrish said...

As always, yummy looking food! You have been given an award. Hop over to my site to get it. luv ya, Trish

Michelle M. said...

Yum! I made snickerdoodle-ish cookies with Punky right before we left for our trip. They tasted exactly like snickerdoodles, but they were in the shape of little balls. They were delicious!!

Kayren, Pink Daisy Girl said...

Those look yummy! I, too, have a love affair with butter. I bought the whipped kind, which is not spreadable unless you nuke it a little, just for myself. I make everyone else their grilled cheese with Brummel & Brown and then fatten mine up with the real McCoy. Hubby's too, if he's home.

Nancy said...

YUM...I LOVE snickerdoodles, but I'm ashamed to admit I've never made them. Thanks for giving me an excuse to do so!

SOrry I've been MIA for so long...busy, busy, busy here! Lots to catch up on with you and your beautiful fam! :)

shopannies said...

I have a child that loves these too and we made 5 dozen of them on saturday we are down to 1/2 dozen today