I am such a stress-baker. Something about following a recipe – or eyeballing a recipe, as I usually do – is so calming for me. I’m a stress-eater too, so it works out.
It’s the end of the semester. I have a dozen projects that I should be working on and finals that I should start studying for. I hit that point that so many of us do where I have so much to do that I decide to do none of it. Admit it, you’ve been there too.
I got a serious craving for snickerdoodles. I hadn’t had one since I was a kid, and Curtis hasn’t ever had them. There was only one way to satisfy that craving. Bake time!
I called my Grandma for the recipe and my childhood was shattered when she told me that she used to buy them from a lady she knew that sold her cookies. I was excited to try out a family recipe that I remembered from Grandma’s house as a kid – and it turns out that these magical cookies weren’t even my Grandma’s.
I turned to Pinterest and hunted through dozens of recipes. As I mentioned before, I don’t really follow recipes as I see them. I instead like to check out a bunch of recipes and blend them together to create my own hybrid that I think will work.
I did a pretty good job on these. They turned out soft and chewy and everything that a snickerdoodle should be. Here is my hybrid recipe. You can follow it, or make it into your own!
The Best Snickerdoodles
- 1 1/2 cups of sugar
- 1/2 cup of golden shortening
- 1/2 cup of butter
- 2 eggs
- 1 tbsp of vanilla
- 1 1/2 tsp of cream of tartar
- 2 3/4 cups of flour
- 1 tsp baking soda
- 1/8 tsp baking powder
- Pinch of salt
- 3 tsp of cinnamon
- 4 tbsp of sugar
- Cream butter, shortening, and sugar in a bowl
- Add eggs and vanilla and cream together
- Mix in cream of tartar, flour, baking soda, baking power, and salt
- Refrigerate dough for 45 minutes
- Roll dough into small balls, and roll in mixture of cinnamon and sugar
- Bake at 375 for 6-8 minutes
How easy is that! And they are absolutely mouth-watering. I highly recommend them :)