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Snickerdoodles II

Reviewed: Nov. 21, 2009
Soft, slightly chewy, and SO FLUFFY! I love this recipe! I have made several times and have the following tips: I always double the recipe. adding an extra 1/4 t of salt improves taste. I suppose you could add 1/8th to the regular batch. Cream the shortening/sugar mixture really well (I do for 4-5 minutes on medium mixer speed), add one egg at a time and don't add the next one until the previous is fully incorporated. Butter flavored crisco gives the best texture to the cookie, and they keep chewy and soft for so much longer. Normally I wouldn't use crisco and would use unsalted butter, but these are SO much better with! Tonight I decided to do a 50:50 mixture of cardamom:cinnamon. It was delicious! Such a nice, different taste with the same snickerdoodle sourness. Yum!
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Reviewed: Jan. 31, 2009
Great Recipe! I use all brown sugar and maple/agave/brown rice syrup or honey depening on other things I might be adding, like spices/etc. Sometimes I use some bacon grease along with butter, adds a nice flavor. The basic recipe is great though! Ice water or a digital thermometer to tell when done. I have made wonderful toffe using this recipe because the glass ones are hard to read, oops.
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