Tuesday, November 24, 2020



Cook's Country Dec-Jan 2021 has a recipe for Snickerdoodles that differs a bit from our go-to Snickerdoodle recipe in Baking Illustrated. We decided to give the new version a try and are glad we did because they're delicious! The main differences are the addition of cream cheese, vegetable oil (instead of shortening), less butter, less cream of tartar, and 1 egg (not 2).
I think we have a new go-to recipe for Snickerdoodles! Lots of cinnamon flavor, tangy, soft, chewy. It was very easy to eats 3-4 at a time!

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