11 August 2010

A Different Snickerdoodle ...

Snickerdoodle ... it must be an Americanized pronunciation for some German cookie. It's a Pennsylvania-Dutch recipe isn't it? All I know is that I have a German cook book that has a bunch of Weihnachten Rezeptes (Christmas recipes)  in it and there is a small S-shaped cookie that has the cinnamon and sugar coating ... sounds like Snickerdoodle to me!

Okay, so that bit of free-associating is behind me. I can move on, and I better! I have a boat-load of baking to do in the next 24 hours. I have signed on to bake cookies for a luncheon at our church's summertime flea market and thus far I have only produced one big batch of soft molasses cookies . They are bagged and ready for placing on the lunch orders, but I need to produce these Snickerdoodles too. Then, I'm moving on to the zucchini bread that I told the ladies coordinating the bake sale table that I'd put together for their end of the project! Did I tell you how hot it is? Never mind, use your imagination and you will no doubt, be right on the money!

Alas and alack ... guess I'll have to take comfort in nabbing an occasional nibble of cookie dough... wink, wink! Think I'll chase it with some cold beer ...

My snickerdoodle recipe has been altered so that I  do not have to refrigerate the dough before rolling the cookies into balls and dipping them in the sugar and cinnamon. I have no time for that ... so I used the same basic molasses cookie recipe. I substituted out the molasses and in light corn syrup. I increased the amount of flour to make a firmer dough that would not need the cooling time.  They have come out just fine, though, thank-you very much! Crispy and golden around the edges and chewy in the centers. Look! Perfection!

So... for your next Snickerdoodle fix ... or for a time when you need a quick and easy cookie... if you look at the molasses cookie recipe, you will see just how similar they are ... but spices and molasses make a spicy dark cookie... butter and corn syrup make for a more mellow take.

Snickerdoodle Cookies - printer friendly

Snickerdoodle Cookies

                                                                                                                              Oven: 360° F – bake 11 minutes


½ c. unsalted butter
½ c. vegetable shortening (Crisco)
1 ½ c. sugar
2 eggs
1/3 c. light corn syrup
1 ½ tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
4 c. flour

Dipping Mix:

2 tbsp. coarse sugar (raw sugar – the kind with big crystals)
1 tbsp. cinnamon
1 packet vanilla sugar

Making the Cookies:

1. Mix the coarse sugar, cinnamon, and vanilla sugar in a small bowl and set aside.

2. Whip the butter and shortening together in a large bowl.

3. Add the sugar and continue whipping until smooth and creamy.

4. Add one egg at a time and whip to creamy yellow.

5. Whip in the corn syrup.

6. In a large measuring cup, whisk together the flour, cream of tartar, baking soda, and salt.

7. By hand, mix the dry ingredients in, making sure the flour is mixed ‘up from the bottom’ of the bowl and the dough becomes a smooth uniform ball of dough.

8. Roll into balls the size of a walnut and dip the tops in the sugar/cinnamon mixture.

9. Place on a lightly greased baking sheets and bake for 11 minutes. Remove from the cookie sheets and cool before placing in the cookie jar.


  1. wow, that's a lot of cookies but they look very perfect! almost too perfect!

  2. Those snickerdoodles look perfect! Come to think of it I have an unopened packet (gifted) from X'mas in the pantry. Oops...the shelf life is????.....lol.....

    Great recipe!

    Ciao, Devaki @ weavethousandflavors

  3. Susan @ The Spice Garden17/8/10 1:45 PM

    Might be time to clean out that pantry, Devaki! lol


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