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.

Soft Little Snickerdoodles

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.

Soft Little Snickerdoodles

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.

Soft Little Snickerdoodles

Finished dough.

Soft Little Snickerdoodles

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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