I haven’t made Snickerdoodles in a really long time. Even though I love soft, buttery cookies covered in cinnamon and sugar, I had a bad experience with Snickerdoodles once.
I was young enough to be foolish, but old enough to know better…
My parents hosted a Christmas party every year. Adults and kids from the neighborhood would come over to eat, drink and be merry. Santa would arrive by firetruck; then he’d dutifully ask each child what they wanted under the tree that year.
My Mom had her staple provisions: Sherbet Punch and a platter of homemade cookies. Most adults lingered by the punch, while the kids devoured the cookies and treats that were brought as gifts. This particular year, the Snickerdoodles were exceptional. And I simply could not resist them every single time I passed the food table. I may have eaten a dozen of them. Which was a really bad idea. Perhaps I just lost track of how many I’d consumed. Or maybe I thought they couldn’t be that bad for you, sooooo…why not?
Anyway, they made me sick. So, I swore of Snickerdoodles for good.
This time I thought I’d try them without so much of the butter and shortening called for in a traditional recipe. And this time, I made a small batch, so that if my willpower failed me, the consequences may not be so disastrous.
These are quite good! They are pillow-y soft and have a hint of vanilla. The cinnamon-sugar adds texture and spice AND they come with much less guilt. I think Snickerdoodles are back in my good graces!