I made SNICKERDOODLES, y’all! How fun is that just to SAY?!! I feel like a German grandma must’ve created these cookies after calling her grandkinder “Mein Schnickerdoodlen” or something like that. They were a big hit on the beach last weekend and my boyfriend scarfed at least a half dozen before any schnickerdoodlen even left the house.
I did my due diligence and found that there are two basic recipes copied all over the interwebs, and even merge in a few places. It comes down to leavening — cream of tartar and baking soda or just baking powder? And shortening — butter and Crisco or just butter?
For leavening, one ingredient is easier/cheaper than two, am I right? Hellooooo baking powder. Some people say they hate the chemical flavor that baking powder imparts, but I don’t taste it. Dear Dr. Phil, does this mean there’s something wrong with me?!
For shortening, as I have previously stipulated, I’m generally a fan of half butter for flavor, half Imperial margarine for texture. So that’s the direction I went.
And besides, I fear the Crisco. My crazy refrigerator that houses an entire glacier in the back once sucked up a tub of Crisco that had been there since the first Dubya administration, never to be seen nor heard from again.
When a recipe calls for “shortening,” I generally assume that means Crisco or pork lard, and even though many a great Southern cook scoops solid fat into everything from sky-high biscuits to the flakiest of flaky pie crusts, Crisco (to me) still looks like something you’d use to lube engine parts or spackle your window.
Okay! Now that the great shortening debate is outta the way, ready for your kitchen-tested, Mother Drucker-approved recipe ? Here she is, mein schnickerdoodlen.
10/21/11 edit. Oh. Em. Gee. In researching pumpkin snickerdoodles for another post, I realized that I forgot to put the yield AND the leavening. WHOOPS. If you made these and they fell flat, invoice me and I’ll reimburse you. As for a REAL snickerdoodle recipe, Mrs. Sigg’s Snix seem to be the hottest on the interwebs. Go forth and bake well.
And on a sort of related but not technically germane note, I must make these Martha Stewart snickerdoodle cupcakes with cinnamon cream cheese frosting someday, right?!