Another Kind of Doodle (recipe: the best snickerdoodles)

12 Jan


From Snickerdoodles

When we got married, wee quickly moved onto the stage of wanting a dog. But, in our 700 sq. ft., second floor apartment, it just wasn’t happening. The woman above us had three dogs. A boxer, some sort of wolf/dog and a lab mix. It was miserable. Not so much for us, but for her. Those dogs were always barking, and their only contained outdoor space was on their 6×4 ft balcony. She would take the three dogs up and down three flights of stairs on three leashes probably 8 times a day. If those were anything like our dogs now, I am sure she made a lot of extra trips because one pup did the but-i-don’t-have-to-go-right-now routine, but then he really had to go 20 minutes later. It did not seem fun.

Anyways, so we were going to wait until we were in a house. Then we started looking at houses and dog conversations surfaced again. Jon wanted a bigger dog, something to run with (practical). I wanted something small and fluffy (pretty). I came up with the brilliant idea of a Goldendoodle after we visited some friends who have one. Sweet and good with kids like a golden retriever, and with that soft, curly hair of a poodle. Fantastic. I presented the plan with Jon who brought up the fact that perhaps that wouldn’t be the best dog to run with…because they don’t have the greatest endurance, the big ones are huge, and well…perhaps no dog called a ‘doodle’ would be a star athlete. And with that, it was out with the doodle. 

We compromised not on one dog, but on two. One: high-energy, could out run either of us, and highly affectionate; the other: small and fluffy, a bit thick, and cute as a button.

We didn’t get the doodle dog, but I do have these doodle cookies. Snickerdoodles are awesome because they’re that cookie you can make when you’re out of chocolate chips, or oats, or nuts, or peanut butter, or anything else that goes in the cookies you usually think of. This recipe doesn’t have nasty shortening or too much flour, and refrigerating the dough makes the cookies stay poofy!


From Snickerdoodles

The Best Snickerdoodles

2 tsp cinnamon

1 3/4 c. white sugar

1 cup softened butter

2 eggs

1 t. vanilla

2 3/4 c. flour

2 t. cream of tartar

1 t. baking soda

1/2 t. salt

Preheat oven to 375. In a small bowl, mix 1/4 c. sugar and cinnamon, set aside. 

Whip butter with an electric mixer until light in color and fluffy. Add remaining 1 1/2 c. sugar and mix. Add in eggs one at a time and mix thouroughly. Next, add flour, cream of tartar, baking soda and salt and mix well. Shape into 1 1/4 inch balls and roll in cinnamon sugar mixture

Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Refrigerate dough balls at least one hour and up to 24 hours.

Place on an ungreasedcookie sheet 2 inches apart and bake about 10 minutes – outside of cookie will be a pale crust and inside will be soft. Let cook on cookie sheet for 3-5 minutes and then move to wire rack.

From Snickerdoodles

5 Responses to “Another Kind of Doodle (recipe: the best snickerdoodles)”

  1. erikaknox March 12, 2009 at 12:31 pm #

    Made these last night and they turned out terrific. Easy recipe, and they turned out as yummy when the real chef (you) made them! The only things I did differently are: 1. I used mexican vanilla and I doubled it, just because I love vanilla, AND 2. I refrigerated the dough as a whole, not in little balls. I still got soft crust outside and a warm soft inside… yum!

  2. Morgan March 12, 2009 at 12:39 pm #

    Awesome! I love these cookies. Snickerdoodles are the best “i-don’t-have-any-fancy-ingredients” cookie. No nuts, no chocolate chips, no cocoa powder required!


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