Okay, okay, I made these the old-fashioned way with cream of tartar and baking soda. It just about killed me to pass over that nice big bag of self-rising flour. The traditional cream of tartar and baking soda give snickerdoodles that characteristic tangy little wang that no other cookie has. Yes, you can use baking powder or self-rising, but they will taste a bit different. It’s all about your expectations.
I did mess around with the flour amount, using an even 3 cups and a little extra butter which worked out great. This recipe little variation is a keeper that I think I’ll mess around with some more…maybe using 1 cup plain cornmeal and two cups all-purpose flour with the traditional old-fashioned leavening system, a hybrid of my famous Nashville Cornmeal Cookies that feature self-rising cornmeal mix.
And good grief, I had completely forgotten about this treasure Poppy Doodles.
Once a test kitchen junkie, always a test kitchen junkie!
- 1 1/2 sticks butter (3/4 cup)
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- Cinnamon Sugar: 1/3 cup sugar blended with about 2 teaspoons cinnamon or until you like the color.
Heat the oven to 375 F. Cream the butter and shortening together with the sugar with an electric mixer until light and fluffy. Add the eggs, and vanilla, and blend just until incorporated. In a separate bowl, combine the flour with the cream of tartar, baking soda, and salt. Stir to mix. Add the flour mixture to the creamed mixture by cupfuls, stirring after each addition with a wooden spoon. I hand blend in the flour so that it doesn't fly all over the kitchen like it does when I use the electric mixer even on low. When it's somewhat mixed in, finish the job with the electric mixer. Combine the remaining sugar and cinnamon in a shallow bowl. Using a cookie scoop or a tablespoon form the dough into about 1-inch balls. Roll the balls in the cinnamon sugar and place on a baking sheet. I do 20 cookies per sheet. Flatten them slightly with your fingers. Bake about 12 to 13 minutes or until the bottom and sides are lightly browned. Cool on a wire rack. Makes about 50 cookies.