My brother-in-law’s mother made the best Snickerdoodles that I have ever tasted. They were HUGE, moist and chewy on the inside and crispy around the edges. When she passed away, the recipe was lost, so I went on a quest to duplicate them. The only ingredient that I knew would set her recipe apart from the hundreds of recipes that are out there, was shortening.
Any cookbook that I could get my hands on that had Snickerdoodles in the index, I bought it. I raked over the internet looking for a recipe that had shortening in it……..and tried them. Problem was, 50% of the recipes I found had shortening it them. I was going to have to dig deeper.
This past Christmas, I hit pay dirt. I found a recipe for old-fashioned Snickerdoodles, and after tweaking it to mimic those precious gems from my nephews’ ‘GaGa’, we were in business. I hope you enjoy them as much as we do!
Cookie Dough Ingredients:
3.5 cups all purpose four
2 teaspoons baking powder
3 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup of butter flavored shortening
1.5 cups white sugar
1/2 cup brown sugar
1 tablespoon light Karo syrup
3.5 teaspoons vanilla
5 tablespoons white sugar
1 tablespoon cinnamon
1. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In large mixing bowl, cream sugars and shortening until creamy.
3. Add eggs, Karo syrup, and vanilla to butter mixture, mixing well.
4. Slowly add in flour mixture, beating together until combined.
5. Transfer cookie dough into refrigerator to chill for 1 to 2 hours.
6. Preheat oven to 375 degrees.
7. In small bowl, combine topping ingredients.
7. With your hands, scoop out about 2 tablespoons of dough. Roll it into a ball, then roll it around in the topping mixture.
8. Place the balls onto an ungreased cookie sheet, then with a large spatula, flatten cookies slightly.
9. Bake for 10 to 12 minutes.
10. Cool on a rack, and then devour the goodness!