Saturday, September 24, 2011

My SnickerDoodles

Photography by Michael Long

In all my years,  I've never had a snickerdoodle.  Never, Honest!!!  And today I found out what I have been missing.  I'd heard about girls making them in Home Ed classes,  and the boys going wild over them,  But No, I was out playing hide and sneak with my Chevy and the cops!!!  Should have been chasing the girls and they're cookies.  Anyway, that's another story.  I got an E-mail from Saveur Magazine the other day and they had a recipe on Snickerdoodles so I thought what the heck go for it.  I mentioned it to the wife, "boss, manager, tax consultant, etc..." and she told me that years ago in the home ed. class where they taught cooking or basic cooking, that was one thing the girls had to do was make snickerdoodles and she hadn't had them since.????  Doesn't make a lot of since to me either, but anyway her eye's rolled back and said oh please,  So I pounded my chest and said "yes my dear, I can do that" So I did that!

Anyway, now to the recipe,


  • 3      cups       Flour

  • 2      tsp         Cream of Tartar

  • 1      tsp         Baking soda

  • .25   tsp         Kosher Salt

  • 1.75  cups      Sugar

  • 16    tbsp       Unsalted Butter, @ Room Temp.

  • 5      tsp         ground cinnamon

  • 1.5   tsp         vanilla extract

  • 2     each       eggs.


  1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt;  and set that puppy aside.  Using a hand mixer or better yet a stand mixer on medium speed, beat 1.5 cup of sugar and butter together till pale and fluffy. (Don't you just love the fluffy part?) This will take about 2 minutes of your time.  Add 2 tsp of cinnamon and the vanilla; beat for about another minute more.  Add your eggs one at a time, and beat well after each addition of egg.  Add the dry ingredients that you sat aside to the mixer,  very slowly, or your going to have stuff everywhere! And don't over mix. If you over mix your going to have cinnamon flavored hockey pucks. Now refrigerate the dough for about 30 minutes. 

  2. Heat the oven to 375F.  In a separate bowl combine the remaining sugar and cinnamon.  Remove dough from the frig, and using about 1 tbsp measure, spoon out about 48 portions.  I got 46. But anyway, you get the idea.  Take those portions and roll them into little balls and then over to the cinnamon bowl and coat each and everyone of those guys with the sugar/cinn. mix.  Place on a baking sheet lined with Parchment paper, about 2" apart.  Put those little guys in the preheated oven and bake for about 10 minutes.  What your looking for is some cracking on top of the cookies.  

Transfer to a cooling rack to cool.  and  then get your insulin out and eat till your silly.  


I'm dedicating this recipe to my Granddaughter, Christina, that's living up in Santa Barbara, CA. And to her roommates. Eat up and enjoy,  Grandpa!