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I don’t know what’s gotten into me, but lately I’ve been on a big baking kick. I’ve been looking at tons of recipes to try and they all look so good and I feel the need to make them all!

My most recent baking foray took me to very familiar territory. Snickerdoodles. I’m pretty sure these are the first cookies I ever made by myself and I’ve made them a lot in the intervening years. I’ve always used the same recipe from the very beginning and never considered trying a different one. Until this week. As I was perusing allrecipes.com, I came across a Snickerdoodle recipe with a 5 out of 5 rating and 2,142 votes! Now that is pretty amazing. So I decided it was time for this old dog to try a new trick and I made the new recipe.

I’ve compared this recipe to my old standby and much to my surprise, there is quite a bit of difference between them. And here I figured all Snickerdoodle recipes were pretty much the same. Apparently not! I don’t notice a huge difference in taste, but the new recipe seems to be holding up better than my old one. The cookies are maintaining a nice crispy/chewy balance that my old recipe would lose in about a day. I generally like to slightly undercook my cookies to keep them chewy but I cooked this one about a minute longer than I normally would have because I mistakenly believed I was making the cookies larger than the recipe called for. It turns out I got exactly the amount the recipe said I would (48 minus the 2 cookie’s worth of raw dough I ate, heh heh) using my cookie scoop. So I might bake them a slightly shorter time next time, but they are actually good just the way they are, too. I did alter the recipe slightly as the sugar/cinnamon mixture they are rolled in was not enough in the original recipe.

Snickerdoodle goodness

Adapted from:

Mrs. Sigg’s Snickerdoodles

Yields: 48 servings

INGREDIENTS:

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 1/2 tablespoons white sugar

2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3.	Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4.	Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

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Mrs. Sigg’s Snickerdoodles

INGREDIENTS:

DIRECTIONS:

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