Weekend Baking: A Snicker(doodle) for your Yankee-Doodle Day

I stopped into a coffee shop when I was out of town last week to grab a cup of hot, dark java. It was early and I hadn’t had breakfast. I noticed one lonely scone in the bakery case. I asked the person behind the counter what kind it was.

“Cinnamon,” she quipped.

“That’s the only scone you have?” It was probably a silly question for me to ask, so I wasn’t surprised by the impatient look on her face. It just seemed strange to me that only one scone would be in the case at this hour of the morning.

“It’s leftover from yesterday.” There was definitely a peevish sound in her voice.

I dared to make a statement. “So, it’s not fresh.”

“Well, it wouldn’t be in the case if it didn’t taste good.” I could see she was getting very irritated with me. I bought the scone. I’m quite sure I detected a little snicker on the other side of the counter.

The snippy server was right. The cinnamon scone was good. It was soft and chewy, sweet and flavored with lots of cinnamon. It was like eating a huge snickerdoodle. It went down quick and easy between sips of hot coffee.

I’ve had a taste for snickerdoodles ever since. I pulled out an old recipe from my file. It was one that came from a teenage babysitter who used to care for our older son when he was just a baby. She made wonderful snickerdoodles.

I made a batch of the sweet, soft cookies as the recipe directed. Well, almost as directed. I used butter rather than the shortening on the ingredient list.

Then, I made a second batch, stirring in dark brown sugar and cinnamon chips. I had detected cinnamon chips in that coffee-shop scone. Did you know you can find bags of cinnamon chips right next to the chocolate chips in the grocery store?

Both batches taste buttery and full of cinnamon. I had my book club do a taste-test last night. The darker snickerdoodles dotted with cinnamon chips won the vote for the favorite of the two.

You’ll have to try both and decide for yourself. Put a snicker in your Yankee-doodle holiday weekend. Wrap some up and give a gift of snickerdoodles. And, enjoy the 4th of July weekend.

Traditional Snickerdoodles

  • 1 cup butter
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar mixed with 2 teaspoons cinnamon for coating

Cream butter and sugar. Add eggs and vanilla. Mix well. Add dry ingredients and mix until incorporated. Roll dough into small balls (I used #100 portion scooper). Roll balls in cinnamon-sugar mixture. Bake on parchment-lined baking sheets in preheated 350-degree oven for about 10 minutes.

It’s better to under-bake than over-bake these cookies.

Chippy Snickerdoodles

  • 1 cup butter
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (10-ounce) bag cinnamon chips
  • 1/4 cup sugar mixed with 2 teaspoons cinnamon for coating

Cream butter and sugars. Add eggs and vanilla. Mix well. Add dry ingredients and mix until incorporated. Stir in cinnamon chips until evenly distributed through the dough.  Roll dough into small balls (I used #100 portion scooper). Roll balls in cinnamon-sugar mixture. Bake on parchment-lined baking sheets in preheated 350-degree oven for about 10 minutes.

It’s better to under-bake than over-bake these cookies.

 

4 thoughts on “Weekend Baking: A Snicker(doodle) for your Yankee-Doodle Day

  1. We loved the scones at a coffee shop we frequented in Eagle, ID. They were “plopped” on a pan and inset with about three sliced peaches. I so wanted the recipe. Now I recognize the taste after reading your article–it is Snickerdoodle dough, for sure!!! Oh my…I am headed for the kitchen (smile). By the way, have you tried biscuit donuts made with Pillsbury biscuits? I made them for the grandkids when I was in ND and they were very popular. If you don’t have a donut hole cutter, use a water bottle cap. Use the ten to a tube Pillsbury biscuit container. Fry at 360 and coat with sugar/cinnamon mix; powdered sugar or frost. Enjoy your column Bev

    • I love the “plopped” kind of scones. It’s the only kind I make. A friend just shared his recipe for Snickerdoodle Muffins with me. I think I’ll make them topped with some chopped fresh peaches. He said I could share the recipe, so it will probably show up in my column or on my blog. Thanks for the tips, Bev. I’m so glad to hear you enjoy reading my column. Thanks for stopping by my blog.

  2. Pingback: Italian Sweet Corn Buns and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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