Favourite appliance? My Cuisinart food processor. It’s nearly 40 yrs old and only had to replace the bowl & blade once. Quite the workhorse and now that arthritis is rearing it’s ugly head it’s even more valuable! On snickerdoodles? I was given the recipe by a friend from Michigan over 20 yrs ago. It’s a fabulous cookie.
I’m intrigued with the idea of using half butter, half shortening in these cookies. Do you think it would make a difference in the texture to use a shortening other than Crisco, like Earth Balance or Miyoko’s Vegan Butter? I’m not a huge Crisco fan. Thanks! Love this piece!
Ruth, that is a great idea! I want to try them with a plant butter like Earth Balance. Often those are softer and wetter than butter or Crisco. It’s an issue in making frosting but it might not be in baking cookies!
So. Winifred trounced Aunt Jenny in the great shortening battle. I’ve been scribbling about shortening vs. butter vs. lard for an upcoming piece on ultimate pie crust, and I continue to dig into the full story of the Demise of Spry in the ongoing Kitchen Wars saga of our lives. 👩🍳
I've never made Snickerdoodles. I have a friend, originally from Nebraska, who makes several varieties, including traditional and chocolate.
Once, at a cookout, her chocolate snickerdoodles were put on the wrong end of the table near the hamburger toppings. Someone mistook the plate of snickerdoodles for small hamburgers. That person was my husband. It's been a running joke for nearly 30 years.
Denise, I love this story! It might be one of my favorite food mistake stories! Do you think you could ask your friend to share her Chocolate Snickerdoodles with us? And tell your husband that if my husband had been there, he would have done the same thing!
I can ask, but no guarantees. She's a single mom, newly back in the workforce, and like me, she has a senior graduating in a few months.
Of course, my husband asked why I didn't stop him. It was one of those situations where I was a bit dumbfounded--trying to figure out why he was putting a cookie on a hamburger bun with all the toppings.
Ann, my Snickerdoodle recipe has the same measurements as yours and only using baking powder. BUT the fat called for is margerine (1 cup). It’s been some years since I’ve made them and this was pre-homogenized panic about trans fats. I can’t remember if I substituted butter. They were delicious, but not pillowy. Nor too crispy but they look like the ones in your picture. I’ll def try yours.
I wonder how these would go with lard instead of shortening, she asks hypothetically? Our local butcher's shop sells refrigerated leaf lard, the stuff from (sorry to be gross) around the pig's kidneys. which has a very neutral taste. Snickerdoodles are a favorite cookie of mine... First had one in England, at the American Museum in England, in Claverton Manor, near Bath. Said in a slightly incredulous tone by an Englishwoman, the word "snickerdoodle" sounds even more hilarious.
Ooh, a challenge! I've made them with "organic shortening" before (yeah, I'm skeptical of that, even though it claims to be less hydrogenated or something), and they had a lovely texture.
Snickerdoodle Cake, count me in 😋
Bring your kitchen questions and answers!
Favourite appliance? My Cuisinart food processor. It’s nearly 40 yrs old and only had to replace the bowl & blade once. Quite the workhorse and now that arthritis is rearing it’s ugly head it’s even more valuable! On snickerdoodles? I was given the recipe by a friend from Michigan over 20 yrs ago. It’s a fabulous cookie.
Is your Snickerdoodle similar to mine?
I’m intrigued with the idea of using half butter, half shortening in these cookies. Do you think it would make a difference in the texture to use a shortening other than Crisco, like Earth Balance or Miyoko’s Vegan Butter? I’m not a huge Crisco fan. Thanks! Love this piece!
Ruth, that is a great idea! I want to try them with a plant butter like Earth Balance. Often those are softer and wetter than butter or Crisco. It’s an issue in making frosting but it might not be in baking cookies!
So. Winifred trounced Aunt Jenny in the great shortening battle. I’ve been scribbling about shortening vs. butter vs. lard for an upcoming piece on ultimate pie crust, and I continue to dig into the full story of the Demise of Spry in the ongoing Kitchen Wars saga of our lives. 👩🍳
I've never made Snickerdoodles. I have a friend, originally from Nebraska, who makes several varieties, including traditional and chocolate.
Once, at a cookout, her chocolate snickerdoodles were put on the wrong end of the table near the hamburger toppings. Someone mistook the plate of snickerdoodles for small hamburgers. That person was my husband. It's been a running joke for nearly 30 years.
Denise, I love this story! It might be one of my favorite food mistake stories! Do you think you could ask your friend to share her Chocolate Snickerdoodles with us? And tell your husband that if my husband had been there, he would have done the same thing!
I can ask, but no guarantees. She's a single mom, newly back in the workforce, and like me, she has a senior graduating in a few months.
Of course, my husband asked why I didn't stop him. It was one of those situations where I was a bit dumbfounded--trying to figure out why he was putting a cookie on a hamburger bun with all the toppings.
Just a hilarious story. Thank you for sharing!
I did reach out to her.
She told me it came from a cookbook and she'd look for it, but she's probably forgotten.
Love snickerdoodles! They do well with whole wheat flour 50/50 with white. I’ll compare this to my recipe. And I’m excited about the cake on Thurs!
Thanks Lisa!!
I have never heard of snickerdoodles but they sound delicious!
They are! ❤️
Ann, my Snickerdoodle recipe has the same measurements as yours and only using baking powder. BUT the fat called for is margerine (1 cup). It’s been some years since I’ve made them and this was pre-homogenized panic about trans fats. I can’t remember if I substituted butter. They were delicious, but not pillowy. Nor too crispy but they look like the ones in your picture. I’ll def try yours.
And I’ll look forward to your review!
I love Snickerdoodles. I love the half Crisco and half butter idea. I will be making these soon!
Best of both worlds!
I wonder how these would go with lard instead of shortening, she asks hypothetically? Our local butcher's shop sells refrigerated leaf lard, the stuff from (sorry to be gross) around the pig's kidneys. which has a very neutral taste. Snickerdoodles are a favorite cookie of mine... First had one in England, at the American Museum in England, in Claverton Manor, near Bath. Said in a slightly incredulous tone by an Englishwoman, the word "snickerdoodle" sounds even more hilarious.
Give it a try! They will be heavier with the lard. Crisco, to no surprise, makes a light cookie!
Ooh, a challenge! I've made them with "organic shortening" before (yeah, I'm skeptical of that, even though it claims to be less hydrogenated or something), and they had a lovely texture.
Good to know!