Food & Swine

Soft Little Snickerdoodles

This week I ran out of (gasp!) butter. That has happened one time in my last 4 years of dedicated baking. I always have lard on hand and needed to make some cookies for some nice guys we work with in the industry.  The kids and I made Old Fashioned Snickerdoodles.  These cookies turned out soft and tender, the had incredible flavor from the lard, (if you are a lard person) and I’ll certainly make them again.  If you aren’t a lard person, or happen to be a vegetarian… use butter.  They’re great both ways! *Full recipe at the end of the post.

Meet lard.  Almighty pork fat product and friend of my Grandma in her baking.  He’s my friend too.


Here’s my super-helper getting to work.  I love this blogging thing because she helps me with every recipe so I can photograph it for you.


We have other sous chefs that like to show up and help.  Sometimes peacefully watching and standing by… other times a little more aggressive and *helpful.


Finished dough.


Scoop them and roll them out into cinnamon sugar mixture.

*Do you have silicone sheet pan liners?  I will promise the quality of your cookies will be enhanced if you purchase and use them.  If you want, you can borrow mine too!  (Not for long though, I use them frequently.)  To check out “Silpat” mats, click here.


Friendly little things.  Sweet, soft and old fashioned.


Old Fashioned Snickerdoodles

By:  Cristen

Makes 24 cookies


3 C all-purpose flour

1 TBSP baking powder

1/2 tsp salt

1/4 tsp cream of tartar *optional if you like a little crispness on the edges of your cookies

2 tsp ground cinnamon

1 1/2 C sugar + 1/4 C sugar

1 C lard or butter, softened

1 1/2 tsp vanilla extract

2 large eggs

Preheat oven to 350 degrees F.
Combine dry ingredients: flour, baking powder, salt and cream of tartar in large bowl.  Whisk well, set aside.  Combine cinnamon and 1/4 C sugar in a separate small bowl, stir well, set aside.  Cream sugar with lard or butter a large mixing bowl.  Add vanilla and eggs, beat for 1 minute.  Add dry flour mixture, mix only until combined.  Scoop 2 TBSP sized balls of dough, roll into a ball and roll into cinnamon sugar.  Place on parchment lined or silicone lined baking sheet.  Bake cookies for 12-14 minutes until barely golden on the edges and set in the middle.  Cool on a cooling rack.  Store in an airtight container for 3 days.

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