I find myself dismayed these days to see so many recipes for Snickerdoodles lacking THE ingredient that turns them from an ordinary cinnamon flavored cookie into something special.
The recipe handed down through the generations of both my family and my husband’s are virtually identical; these are the Snickerdoodles of the past. I can only imagine that the new, ingredient-lacking recipe stems from tinkering by someone who either disliked this one ingredient, or who ran out of it and thought the cookies were OK without it.
And they are OK without it. But just OK. Not wonderful. Not actually Snickerdoodles. You don’t experience the Snickerdoodle magic.
They are so much more Unique and Mysterious with this ingredient. Does your Snickerdoodle recipe contain this ingredient? What am I referring to?
Cloves.
Into the coating mixture, add not only cinnamon to the sugar, but ground cloves. All of a sudden, you have a complex blending of flavors that make this cookie what it is supposed to be.
Try it this year. You’ll be happily surprised. Recipe below.
Snickerdoodles
1 c. shortening
1 1/2 c. sugar
2 eggs
Beat shortening and sugar until fluffy; beat in eggs.
2 3/4 c. flour
1/3 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Stir dry ingredients together; combine with shortening mixture.
Form dough into 1″ balls. (I use a scoop in either size 80 or 100.) Roll in a mixture of:
2 Tbsp sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
Bake at 375 degrees F for 7 – 9 minutes. The bottoms or edges should not be browned.
Store after cooling in airtight containers. Dough can be frozen, as can the finished cookies.
Merry Happy baking!
Gail
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