Monday, February 6, 2012

Snickerdoodle Cookies

I always read about people making these cookies with a cute name, Snickerdoodles; finally I get to make some.  Actually it was one day when one of my friends, Little Eddie, calls me up out of the blue and say "hey ----, can we make some Snickerdoodles?"  As always, I said "Sure! why not, come on over" I never say no to a baking opportunity, especially when it comes to making something that I probably put at the end of my long loooooooong To-Bake list, hehehehe.   Well at least now there is one extra check on my list! Yay!

Ok, so we had 2 recipes to try.  One recipe was from that he had looked up and mines was from baking folder, lol... j/k, it's listed with the recipe.

Snickerdoodle Cookies
To me Snickerdoodle actually is/tasted like sugar cookies rolled in Cinnamon & sugar.  Call me Asian but I might tone down on the sugar used to roll the cookies in because its a tad bit sweet, not overly sweet but enough for me to say no thanks after the first or second one.  I have a sensitive sweetness tolerance, common level for Asians though, gosh so hard to explain or there is no way to explain it clearly, but this cookie is good, enough said.
Try it for yourself if you interested, the recipe is the one I used.  I'll also recommend to half the recipe to try it first.

makes about 2 - 2.5 dozens 
1 cup butter, softened
1 cup salad oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup granulated sugar & 1 tablespoon cinnamon for rolling cookies in 

Preheat oven to 375°F. 
  1.  Beat together butter, salad oil, granulated sugar, powdered sugar, and eggs. In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Slowly beat flour mixture into the butter mixture. 
  2. In a small bowl, combine 1/2 cup granulated sugar and cinnamon. Shape dough into 1-inch balls, then roll each in cinnamon-sugar mixture. Place balls 3 to 4 inches apart on baking sheet. With a flat-bottomed glass dipped in cinnamon-sugar, flatten each ball to about 1/4-inch.

Bake 12 to 15 minutes, or until edges are slightly browned. Cool and then serve. 

Source: Sunset, 1998.

Snickerdoodle Cookies, cant have some without the MILK! 

No comments:

Post a Comment