November 12, 2011

Grandma Skinner’s Snickerdoodle Recipe

November 12, 2011

For someone who does not allow much sugar into their home I am really tempting myself with all these desserts!  It has been so hard not to run to the store and buy the ingredients for each of these recipes.

This recipe comes to us all the way from sunny Dallas, Texas.  Faith the author of The Stirring Place loves to blog about design, art, books, food, fitness and travel.  All things that stir her!  We are all fortunate enough today to glean from Faith’s grandmothers kitchen.  This is her cookie recipe that Faith has tweaked just a bit… I hope you enjoy!

Grandma Skinner's Snickerdoodle Recipe
Makes approx. 4 dozen

  • 1 cup Crisco (sorry Grands) butter, softened
  • 1 and 1/2 c sugar
  • 2 eggs
  • 1 tsp vanilla (I use Mexican vanilla but any kind will work)
  • 2 and 3/4 c flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp cinnamon and 3 tsp white sugar  (can be brown) for rolling

Preheat oven to 400 degrees. Cream sugar and butter until light and fluffy. Add eggs and vanilla. Mix thoroughly. Stir dry ingredients together in separate bowl and add to creamed mixture. Chill for 20-30 min. Roll into Tablespoon size balls and then toss in the cinnamon/sugar mixture, coating the dough evenly. Bake for 8-10 minutes or until lightly browned but soft.

3079217168_03ffb4e4a3   source

Pumpkin Cream Cheese
Makes approx. 1 & 1/2 cups

  • 8 oz cream cheese, softened (OR 16oz for a thicker consistency if you prefer a dip/filling less squishy...very technical terminology)
  • 1/2 cup pureed pumpkin (you can also use 1/4 cup pumpkin for a thicker consistency.)
  • 1/4 c brown sugar
  • 1/8 c white sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla

Beat all ingredients in a medium bowl with an electric mixer until smooth. Adjust sugar to taste (I prefer less sugar since the cookies are sweet.) Cover and refrigerate for at least 1 hour.

pumpkin-cream-cheese-web   source

Remove from fridge, spoon about 1 tsp of cream cheese onto the flat side of the cookie. Press another cookie onto the cream cheese to make a sandwich.I still prefer to dip...or gobble them up plain...but David is a sandwich man.
The end result will look something like this...but with a slightly wetter filling unless you made the above adjustments.  It's really a texture preference so make it how you like:

snickerdoodle-ice-cream-sandwich           source

Disclaimer from Faith: These are not my pictures. My camera is dead and I can't find the charger anywhere. *frustration*
But this really IS my grandma's cookie recipe (the pumpkin cream cheese is my own).


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