I wanted to bake just so I could write a blog post for it. And since I’m dieting for my wedding, I needed some volunteers to eat and suggest what to bake. After some discussion, I got myself some volunteers, and dear friend Alley suggested that I make snickerdoodles. Now, I’ve never been really successful in my baking of a snickerdoodle. I don’t think it’s me (I’m not going to admit even if it were), but I never like the ones I bake!

And this time, it’s no different! I think it’s partly the recipe, and partly….not admitting. I think my cookie scoop was a little too small for the baking time. The cookies came out really hard (think stale), while the center was still chewy (which is a good thing!).

I’m still debating if I’m going to ship these off to my eating-volunteers. I’ll let them cool a bit longer and see if the staleness goes away (which I doubt). I might have to find another recipe and hopefully make better cookies before my volunteers get to taste it.

–> soooo…I’m not gonna ship these…so they basically go in the trash or the mouths of others in the household (not me). :/

Other than the staleness factor, I actually don’t like its flavor much. I think I’m looking for the buttery goodness, which is lacking in this recipe (well, it lacks butter as a whole). So, note to self, find a snickerdoodle recipe that uses butter.

I’m not saying not to use this recipe, if you don’t care much for the buttery goodness, then you can go ahead and decrease the baking time a bit, and enjoy the non-buttery goodness of this cookie. 🙂

1/2 Cup Vegetable Shortening
2/3 Cup Sugar
1/4 Cup Buttermilk
(I used Berkeley Farms’ Old Fashioned Cultured Low Fat Buttermilk)
1 Tbsp Vanilla Extract
1/4 tsp Ground Nutmeg
(I used pre-ground nutmeg, but I’m sure whole nutmeg ground before using is a lot better)
2 Cups All-Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Sugar
2 tsp Cinnamon
1. Using a stand mixer with the paddle attachment, beat together the shortening and 2/3 cup sugar until smooth. Add the buttermilk and vanilla, beating until well-combined.
2. Add dry ingredients (nutmeg, flour, baking soda, salt) and mix until the mixture forms a giant dough-ball.
3. Preheat oven to 400F. Place 1/2 cup sugar and cinnamon into a zipper bag and mix well.
4. Using a cookie scoop (I used a 2 tsp size (which is too small…yielded 31 cookies), separate dough into equal portions.

5. Place 4-5 dough-balls in with the cinnamon-sugar, and toss. Place them on a parchment-lined cookie sheet, leaving 1 1/2 inch between balls and continue with the rest of the dough.

6. Using the bottom of a water (or juice, or beer…) glass, flatten each cookie to 1/2 inch thick. Sprinkle additional cinnamon-sugar on top, if desired.

7. Bake snickerdoodles for 8-10 minutes (the recipe said to do it for 12 minutes, but I guess my cookies were too small, so they were a little on the hard side when done, so 8 minutes should give a chewy cookie and 10 should give a crispy cookie for this size), rotating pans (top to bottom, front to back) halfway through the baking. Cool cookies on a wire rack.



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