Surely many of us have fond memories of Snickerdoodles; cookies made with butter, sugar and flour, which are then rolled in a sugar/cinnamon mixture from our childhood years. Simple to make, yet a mouthwatering treat, Snickerdoodles are not only for children but also for those children at heart.
I decided to test JoyofBaking.com‘s recipe for Snickerdoodles. I chose this recipe over others because it did not contain any vegetable shortening or corn syrup.
I found the recipe was simple enough, a beginner could start with it or it could supply a fun actives with young relatives or when babysitting. The best technique I found for rolling the cookies was to roll all of the balls and then roll them all in the sugar/cinnamon coating. I found it easier and more time efficient not to switch between the two tasks, but to instead split them up. The cookies turned out well, chewy and soft with the signature Snickerdoodle flavor: mild like shortbread with the added “mmmhh!” factor from the coating.
My only complaint with these cookies is that the ones I flattened (to make crisp Snickerdoodles) did not become crispy, and stayed chewy. Either I didn’t flatten them enough or this recipe is best for the chewy variety of Snickerdoodles.
All in all I thought this recipe was worthwhile, and will definitely use it to make Sickerdoodles again in the future. My friends and family evidently though they were tasty too, the Snickerdoodles were an absolute hit.
