Snickerdoodles have been one of my favorites ever since I raided Grandma Tiny’s cookie jar as a kid. I’d like to say that the recipe I use today, and shared this week in my Twice as Tasty column for the Flathead Beacon, follows her original one closely, but I can’t be certain: in all the times I watched her bake these cookies, I never saw a cookbook or recipe card. She knew all of the ingredients and measurements by heart.
The only change I knowingly made to her recipe was to replace vegetable shortening with butter and coconut oil, a blend I prefer for pie crust too. I’ve also come up with a sourdough snickerdoodle variation that replaces an egg and some of the flour with sourdough starter. The cookies’ defining tanginess, normally created just by the cream of tartar, becomes even stronger, yet they remain sweet and chewy.
Learn some tricks for easy cookie baking and get the complete recipe for Snickerdoodles in my column.
Make it, share it.
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Twice as Tasty
Excited about baking cookies? Here are just a few other cookie recipes on the blog. You can find more in the recipe index.
- Chocolate–Sour Cream Cookies
- Freshly Ground Peanut Butter Cookies
- Pumpkin–Chocolate Cookies
- Smoky Oatmeal–Cranberry Cookies
- Triple Gingersnaps
You can also learn more about using sourdough starter in cookies in this blog post.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.
2 thoughts on “Snickerdoodles”
You and your sister Kristy used to love making the dough balls by rolling them in your hands. Grandma Tiny, my Mom, used to put plenty of cinnamon in the dough so if your hands weren’t 100 clean.
I forgot that she had cinnamon in the dough too! I’ll have to add that next time. Thanks for sharing the memory!