* image These past few months have been busy for our family, especially since our oldest joined a local swim team. Between juggling our work schedules and balancing school with practices... we're all pretty wiped out. Although it's a lot of work, I'm looking forward to Thanksgiving. Preparing the holiday meal for our family fills my heart with joy, and I can't wait to get started. To make things easier for me, I don't deviate much from our first Thanksgiving as a family. The dishes I make are familiar ones, and the recipes for them live at my fingertips. Keeping the same menu year after year means I don't have to spend time researching recipes or planning a new one. Here are my tried-and-true Thanksgiving recipes, as well as my prep timeline for the big day!
This recipe for Snickerdoodles first appeared on Taste As You Go in 2012. An updated version appears here with slight modifications and new photos.
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Does the aroma of warm cinnamon sugar in the air bring a smile to your face? Does the smell of homemade cookies fresh from the oven remind you of your childhood?
Then you need to try my recipe for Snickerdoodle Cookies as soon as possible.
This Snickerdoodle recipe is actually adapted from a recipe in my grandmother's collection... And, it's one of the first family recipes I've ever shared on Taste As You Go. Because of that, the photos in the original recipe post are... well... less than spectacular.
(In other words, the photos are somewhat cringeworthy. 😬)
So, you guessed it, my Snickerdoodle Recipe is the next in the series of older posts that I'm updating!
My grandmother's recipe calls for shortening. And, while the cookies come out of the oven tasting delicious... and you wind up burning your mouth on one because you're too impatient to wait for them to cool down before eating them... I always thought they were a little too soft.
For me, the perfect Snickerdoodle cookie has a crisp edge and a soft and chewy center. That's why I skip the shortening in my recipe. Instead, I use a combination of unsalted butter and margarine.
The butter gives me the flavor I want along with the crunchy texture on the edges... while the margarine helps keep the center soft. The best of both worlds, if you ask me.
But don't be afraid to adapt a recipe to suit your personal tastes and preferences!
If you like a softer cookie and aren't looking for the flavor of butter, then stick with the shortening. If you want a little more in the flavor department and want that softer texture, then go with margarine. Or... if you'd rather have a solid crispness to your cookie, go with butter all the way.
Play around with the recipe and see which version you like best.
Just promise me one thing... That you won't skimp when it comes time to roll the balls of dough in cinnamon-sugar before baking. It'll be worth it when you see how lovely these cookies look out of the oven. 😘
