When I was young it seemed that there wasn’t a cookie that I didn’t love. #ThisGirlLovesToEat 😉 Snickerdoodles were a particular favorite of mine! I don’t know what I’ve been doing wrong, but somehow I’ve never managed to bake one that I absolutely loved.
Some were too crisp, some too soft, some too sweet and some have been strangely tasteless. I was ready to throw in the towel and commit to buying my Snickerdoodles only from the bakery, when finally I found a recipe that satisfies my picky Snickerdoodle palate.
On Season 2, Episode 9 of Trisha’s Southern Kitchen on The Food Network, Trisha was doing holiday cookie baking. One of the things I like about Trisha’s Southern Kitchen is that she cooks the same foods that everyday moms and wives have been cooking forever. It’s salt of the earth fare that doesn’t involve a lot of fancy cookware or ingredients that are expensive and hard to find. She makes the same mistakes in the kitchen that everyday cooks make and she laughs and has workarounds like we all do.
Trisha’s Snickerdoodle recipe was straightforward and was different than the others I had tried, so I decided to give it one more try. The recipe was a hit with the family and not a single cookie lasted the weekend! The ultimate sign of success in my kitchen! To get Trisha’s insights and see her method, click on the episode link above to watch the video (about 2 minutes).
Trisha Yearwood’s Snickerdoodles
- 1/2 Cup Salted Butter, softened
- 1/2 Cup Vegetable Shortening
- 1+1/2 Cups +2 TBLS Sugar
- 2 Eggs (Trisha uses medium)
- 2+3/4 Cups All-Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Ground Cinnamon
Preheat the oven to 400° F.
In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes.
Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar.
Arrange the dough balls 2 inches apart on ungreased cookie sheets.
Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through.
Transfer the cookies to wire racks for cooling.
Store in an airtight container. Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
I just broke the red wax seal on a new bottle of Makers 46. The warm vanilla undertones of the smooth bourbon should go perfectly with the cinnamon sweetness of the snickerdoodles! Looks like my evening is set!
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