{"id":11060,"date":"2025-12-23T09:22:58","date_gmt":"2025-12-23T16:22:58","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=11060"},"modified":"2025-12-23T09:22:58","modified_gmt":"2025-12-23T16:22:58","slug":"snickerdoodles","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/snickerdoodles.html","title":{"rendered":"Snickerdoodles"},"content":{"rendered":"<p><em>This recipe is a Work In Progress &#8230; I&#8217;m not 100% happy with how these are turning out as of yet. But, in the meantime, here&#8217;s what I&#8217;ve tried. They&#8217;re still tasty, though they collapse a bit more than I care for.<\/em><\/p>\n<p><em>&#8220;Doodles&#8221; &#8212; of which these are the best-known example &#8212; are cookies that rise and fall when baked, leaving them thin and chewy inside. The origin of the name is open to some dispute &#8212; the German Schneckennudel (&#8220;snail noodle&#8221;), which are a sort of cinnamon pastry brought to America by German immigrants. German immigrants in Pennsylvania also had a Snipdoodle coffee cake, which is another possibility.<\/em><\/p>\n<p><em>In any case, they are easy and tasty.<\/em><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 c. Butter [1]<\/li>\n<li>1\u00bd c. Sugar<\/li>\n<li>2 Eggs (I add another 1 for altitude correction)<\/li>\n<li>1 tsp. Vanilla extract<br \/>\n&#8212;&#8211;<\/li>\n<li>2\u00be c. Flour<\/li>\n<li>2 tsp. Cream of Tartar [2]<\/li>\n<li>1 tsp. Baking Soda [2]<\/li>\n<li>\u00bc tsp. Salt<br \/>\n&#8212;&#8211;<\/li>\n<li>2 tbsp. Sugar<\/li>\n<li>1 tsp. Cinnamon<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Heat oven to 400\u00b0 F (&#8220;moderately hot&#8221;) [3]<br \/>\n&#8212;-<\/li>\n<li>Mix thoroughly Butter [1], Sugar, Eggs.<\/li>\n<li>Blend together Flour, Cream of Tartar [2], Baking Soda [2], Salt<\/li>\n<li>Stir blend into the mixed body.<\/li>\n<li>Refrigerate for at least one hour (or overnight).<br \/>\n&#8212;&#8211;<\/li>\n<li>Shape dough into 1&#8243; balls (1 tbsp. or walnut size)<\/li>\n<li>Roll balls in Sugar\/Cinnamon mixture.<\/li>\n<li>Place balls 2&#8243; apart on an ungreased baking sheet.<\/li>\n<li>Bake for 8-10 minutes. [3]<\/li>\n<\/ol>\n<p><strong>Makes<\/strong> 6 doz. cookies (or so it says)<\/p>\n<h3>Notes<\/h3>\n<p>[1] The original Betty Crocker recipe calls for shortening <em>with<\/em> butter or margarine. Using butter alone may be making them spread more, though the refrigeration should counter that some.<\/p>\n<p>[2] In theory, the 2 tsp Cream of Tartar and 1 tsp Baking Soda should be the same as 4 tsp Baking Powder. Some sources indicate that the Cream of Tartar actually adds a &#8220;tangy flavor&#8221; that should be in the cookie, differentiating it from a normal sugar cookie; that&#8217;s a variation to try.<\/p>\n<p>[3] The Betty Crocker recipe runs hotter than most: 400\u00b0 for 8-10 minutes.\u00a0 The batch I ran with that collapsed pretty hard; possible variations are 12 minute, or more like 375\u00b0 and even longer.<\/p>\n<p><strong>Source<\/strong>: The classic <a href=\"https:\/\/archive.org\/details\/bettycrockerscoo0000croc_f3d2\/page\/22\/mode\/2up?q=%22the+recipe+for+this+delicious%22\"><em>Betty Crocker&#8217;s Cooky Book<\/em><\/a> (1933), originally submitted by Mrs. Ronald Anfinston, Benson, Minnesota, with a few added notes from elsewhere.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is a Work In Progress &#8230; I&#8217;m not 100% happy with how these are turning out as of yet. But, in the meantime, here&#8217;s what I&#8217;ve tried. They&#8217;re still tasty, though they collapse a bit more than I care for. &#8220;Doodles&#8221; &#8212; of which these are the best-known example &#8212; are cookies that &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/snickerdoodles.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Snickerdoodles&#8221;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-11060","post","type-post","status-publish","format-standard","hentry","category-sweets-cookies"],"share_on_mastodon":{"url":"https:\/\/mstdn.social\/@three_star_dave\/115769801633058014","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/11060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=11060"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/11060\/revisions"}],"predecessor-version":[{"id":11064,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/11060\/revisions\/11064"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=11060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=11060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=11060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}