Nov 06 2010
Now that the holiday season has begun, I plan to feature a holiday-themed recipe each week. It’s fun, and I know I’ve often turned to food blogs to find inspiration for new holiday recipes, so why not? I’ve even added a “HOLIDAY” tab to the navigation menu at the top of the page – any post that’s been added to the “Holiday” category will be listed.
My extended family has already had their holiday gathering. For years, we were lucky with the weather in late December, but things had changed over the past few winters. So now, we hold our gathering in the fall before the weather turns. I doubt my family realizes it, but I aim to bring a different dessert to the gathering each year I’m able to attend.
In my immediate family, Snickerdoodles often make an appearance around the holidays. I admit, one reason I love them is because I don’t really, really love them. Translation: I’m not tempted to eat a dozen at once. For a larger crowd, they seemed like a great addition to the dessert table for an early Christmas gathering.
The classic snickerdoodle recipe is an older one, as evidenced by the use of baking soda with cream of tartar (an acid). Baking powder is newer on the baking scene, so older recipes have an added acid to activate the baking soda, whereas baking powder already has its own acid in the mix.
But, me being me, I can never leave well enough alone. In addition to the standard snickerdoodle rolled in cinnamon sugar, I opted to make a chai version as well. Naturally, I kept them separate and labeled, though I’m pretty sure my niece (a toddler) grabbed the chai version at one point. (She didn’t seem to mind.)
I really enjoyed the chai-inspired flavors, especially with black tea or coffee.
1 ¾ cups granulated sugar, divided
½ cup room temperature unsalted butter*
½ cup non-hydrogenated shortening*
2 large eggs, at room temperature
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
Preheat oven to 400*F
Sift the flour, cream of tartar, baking soda, and salt. Set aside.
Cream 1 ½ cups sugar, the butter, and shortening on medium speed. Add eggs, 1 at a time, until mixed.
Reduce speed to low and slowly add the flour mixture until just combined, scraping down the bowl with a spatula as needed.
In a small bowl, mix the remaining ¼ cup sugar with the spices
Form dough into 1 ¼ inch balls and roll in sugar mixture. Place 2 inches apart on parchment lined baking sheets. Bake 8-10 minutes; cool 5 minutes on baking sheet before removing to wire rack to thoroughly cool.
*You can use all butter for this recipe, or substitute coconut oil for the non-hydrogenated shortening.