Today’s recipe doesn’t come from a food blog or even a cookbook. In fact, it’s how a number of our grandparents got their recipes – off the back of food packaging (or from newspapers and magazines I guess). My aunt told me the other day that the best snickerdoodle recipe that she has ever made came off of the Gold Medal All-Purpose Flour bags. I thought this was an intriguing idea, so I gave it a whirl. I do have to say, the process to make the dough was simple. There weren’t too many ingredients, it didn’t take too long to bake, and the cookies came out perfectly round with just enough of a doughy center.
If you let them sit outside a container for a day or two or just overnight, they attain a crunchy texture, perfect for dunking purposes, coffee or milk, your choice. Although, they are equally as delicious if you sneak one right out of the oven, just as the cinnamon has wafted throughout the house and the cookies are still warm.
I was debating about whether to search out different recipe alternatives, such as cutting out half of the butter and instead including some Chobani Greek yogurt, but since I was one, out of yogurt, and two, making these for my co-workers as a thank-you, I decided to simply see how the original recipe would turn out.
This provided for a little over 3 dozen decent sized cookies 🙂
1 1/2 cups sugar
1 cup butter or margarine, softened
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Topping: 3 tablespoons sugar & 1 Tbsp ground cinnamon
Now what in the world does cream of tartar do? I remember using it in a recipe a LONG time ago, so we had to have some in the house. Otherwise, knowing me I would have just skipped it and probably ended up with a snickerdoodle disaster.
We did and I had to find out why it was necessary in the recipe. According to one of the more reliable sources I found, it acts as a stablizer. One of its top uses is to stabilize egg whites while whipping them. This helps prevent the egg foam from collapsing.
Oven at 400°F.
Mix 1.5 cups of sugar, butter, and eggs into a large bowl.
One at a time, stir or mix in the flour, cream of tartar, baking soda and salt.
Now, this is a new trick – with a tablespoon, pick out a chunk of dough and roll it into a ball. From there, dip it and roll it around in the cinnamon/sugar mixture (3 tbsp sugar & cinnamon) and finally place it on the baking sheets.
Bake for about 9-10 minutes (sometimes 12 or 13 if you have a finicky oven and two baking sheets in at the same time). Make sure not to over bake them because they will also continue to harden as their cool.
Pull them out of the oven and set them on a wire rack.
My cookies didn’t seem to crack as much in the middle, good I guess for eating purposes, but bad in terms of “snickerdoodle” presence. They also did come out a little doughy, which also was good because this prevented them from hardening too much. My last little trick was that rolling the dough balls two times in the cinnamon sugar mixture allowed for a thicker coating, which as a result tasted better.
“I can’t give you a sure-fire formula for success, but I can give you a formula for failure: Try to please everybody all the time.”
– Herbert Bayard Swope