Comments on: snickerdoodle experiments

By: bridget

bridget — Sat, 18 Dec 2010 15:31:18 +0000

Elizabeth – I baked most of these when the dough was somewhat chilled as well, if I recall. Maybe that’s why they didn’t spread at all.

By: Elizabeth (gpointewife)

Elizabeth (gpointewife) — Sat, 18 Dec 2010 15:11:42 +0000

So, of course. I go to my trusted Betty Crocker cookbook to make Snickerdoodles and it calls for shortening.

Instead of using The Googles to see if I can sub it out with butter. This is the first place I come. Of COURSE you have a comparison. Which is why I heart your blog the best…

I may chill the dough a bit before baking to prevent some of the spreading (even though you said it didn’t really make much of a difference)….

By: ezmer

ezmer — Tue, 14 Sep 2010 00:24:18 +0000

The only problem with using Palm Oil is that in order to grow it they destroy acres and acres of diverse rain forest. So…healthier for who, really?

By: Laura

Laura — Mon, 02 Nov 2009 17:11:27 +0000

I have one particular cookie recipe that I absolutely love- except that it has shortening. I have it, I use it, but I don’t like to. So I think you’ve inspired me to try the cookie without it and see what happens.

By: Jane

Jane — Mon, 02 Nov 2009 04:47:08 +0000

I use a Betty Crocker recipe (both my mom & my mother in law both use it as well) and it says “part shortening” (or maybe part butter, I forget now). I never knew what that meant so I always use 1/2 & 1/2. I use regular shortening, not butter flavor. I’ve tried them w/all butter but no one here likes the flavor and contrary to some comments above, we find the all butter ones are drier, crunchier, and get rock hard after a short while. So that is odd, no?

I do buy the smallest possible amount of shortening possible and it still goes bad before I use even half of it as snickerdoodles are the only thing I use it for.

By: Denise @ Creative Kitchen

Denise @ Creative Kitchen — Fri, 30 Oct 2009 18:37:43 +0000

Snickerdoodles are a family tradition since I was a kid. And I’m continuing my mom’s tradition of baking and having them for our tree decorating that we usually do Thanksgiving weekend!! It signals the beginning of our Christmas season.

That being said….I do not and will not buy shortening. Have always been grossed out by it. I use ALL butter when making the snickerdoodles as well. They always turn out great….nice and chewy! We make a ton and they freeze really well (even the batter).

Love snickerdoodles and they are great for getting the kids involved. They like to do all the rolling of the balls in cinammon/sugar!

By: Rachel

Rachel — Thu, 22 Oct 2009 01:27:33 +0000

These snickerdoodles look delish!! Yumm!!!

I also despise shortening. However, there is another alternative that is not laden with the evils of hydrogenated fat- Palm Oil. It is very similar to shortening and what used to be used as shortening before the big switch over to hydrogenated/trans fat. I agree 100% -butter tastes better and is better for you, and can easily be substituted in any recipe. I almost always use butter in my baking except for fondant- you really need shortening, so in comes the Palm Oil!!

By: bridget

bridget — Sun, 18 Oct 2009 13:09:58 +0000

Baker Drew – I’ve made snickerdoodles at high altitude (a different recipe) and they didn’t turn out nearly as well as they normally do. They flattened into pancakes, stuck to the pan, crisped all the way through… I think high altitude cooking baking takes some significant tweaks, although I’m not an expert. Good luck!

By: Baker Drew

Baker Drew — Sun, 18 Oct 2009 06:08:39 +0000

I just made these, and I can definitely tell the difference in flavor by using just butter. I am still adjusting to a recent move to 4,500 ft altitude and a new oven (that burns 50 degrees hotter than it should), so my first run turned out a little flat, but I will definitely be making these again.

By: CME25

CME25 — Fri, 16 Oct 2009 13:28:46 +0000

I do have to say that Crisco’s butter-flavored shortening goes into my chocolate-chip cookies and pastry dough. For pie crusts, I always use lard– beef lard (or even bacon fat) used with butter ALWAYS tastes better than veg shortening+butter in pie crust. But to each their own.
I 2nd Branny… what to do with the remaining vat of shortening?!