Tuesday, May 8, 2012

Snickerdoodles - Bake Sale Treats

One of the events that occurred during April was LittleGirl's school carnival. It's a huge fundraiser for the elementary school with an old-fashioned flair to it. There are carnival rides, games, hair-painting, confetti eggs, cake walks, and of course, a bake sale.

I've been making these same treats for the bake sale since Son#1 started school. Why the same old cookie? Cause you can't beat a classic, baby! Well, that...and these cookies use ingredients I always have in my pantry.

Surprisingly, the first couple of years I baked up one of my favorite childhood cookies, there were many people - young and old - who claimed they'd never heard of a Snickerdoodle. Seriously?! I am blessed to have a mother who baked up after-school snacks for me. Maybe it's more of a Midwest kind of cookie. Peanut butter cookies seem to be a Southern favorite. Hmmm...have to think about that another day. ☺

 Although it isn't necessary, I feel if you're going to take the time to bake cookies for a sale, you might as well take the time to package them up pretty. It doesn't have to be too fancy, but an identifying label of some sort is in order. (Actually, I believe it's a DHEC law in SC that your name and phone number is listed on the bake sale items. With the power of PhotoShop, my info has been erased. ☺)

If you're going to identify your bake sale items, why not take it a step further and identify the ingredients? I know Mommas with kids who suffer from food allergies will appreciate it. If you have an extra minute (cause you'd NEVER wait until the last possible minute to bake these, right?!), you could include the entire recipe. Well, the above label has no recipe. Bet you can guess what time I baked these.

There are many ways to package the bake sale treats. I've tried many, but have found clear 'goodie bags' work best for me. I also seal that bag without using the foiled twist tie. Got an old curling iron? Set it to low, slide the bag's edge between the clamp, and PRESTO! You've created a heat seal for your treat. I print the label on sticker-paper, slap it onto the bag, and done.

Sidenote:  My treats ALWAYS sell out fast. ☺ I stop by the sale early in the evening to make sure. Otherwise, DH would be bringing home dozens of Snickerdoodles. Gotta save Momma-face. LOL

Would you like to give my Snickerdoodles recipe a try? It's a bit different than most recipes, because I use vinegar instead of cream of tartar. I never have the latter ingredient on hand, but it's necessary in this particular recipe, because the acidic properties give the Snickerdoodle it's 'bite'. Vinegar is an equal acid. Actually, most any recipe that calls for cream of tartar can be substituted with an equal amount of vinegar.


1 cup Shortening (or butter)
1 1/2 cups White Sugar
2 Eggs
2 3/4 cups sifted all-purpose Flour
1 teaspoon Baking Soda
2 teaspoons Vinegar
1/4 teaspoon Salt

2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400° F (200° C)
In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, vinegar, and salt; stir into the batter until blended.               
Roll the dough into balls the size of small walnuts.   I like to use a small scoop (melon) for a more uniform sized cookie. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.               
Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft. Makes about 3 dozen.

Have you baked or eaten Snickerdoodles?

Happy Tuesday! 
Linking up with...

No comments:

Post a Comment

I love feedback! Leave a comment. I will reply back, though be sure to enable your email address to receive the reply. Thanks! Happy Day!