Some people say margarine is the secret ingredient in Snickerdoodles, so Margarine Snickerdoodles are a thing. I tried them and have mixed feelings.
The margarine gives the Snickerdoodles a really puffy, soft texture, but I did miss the flavor of butter. I’m keeping the recipe for now and might play with it a bit using different brands of margarine or adding butter flavoring.
Very soft and cakey Snickerdoodles
- 1 cup margarine (make sure it has 100 calories per T.) — (230 grams)
- 1 1/2 cups granulated sugar 300 grams
- 2 eggs
- 2 3/4 cups flour 350 grams
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 tablespoons sugar
- 2 tsp. cinnamon
- With an electric mixer, beat the margarine and sugar until light and fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each egg — again, light and fluffy.
- Thoroughly mix together the flour, salt, cream of tartar and baking powder. Add to the batter one half cup at a time, stirring until blended.
- Chill the dough until it is thick enough to scoop, then scoop out 24 balls of dough and put them on plastic wrap lined plates. Continue to chill the dough balls for at least another hour or until ready to bake.
- Preheat oven to 375 degrees F. Combine remaining 2 tablespoons sugar and cinnamon.
- Mix together sugar and cinnamon and roll chilled dough balls in cinnamon mixture. Place 3 inches apart on parchment lined baking sheets. Bake for 12-14 minutes or until edges are browned. The cookies should puff up in the oven, then flatten as they cool.
- Makes 2 dozen cookies.
Tried this recipe?Let us know how it was!
CI redid the no knead bread and its supposed to be even better.
Omg! Eclairs were my favorite pastry from the time I was able to taste–I haven’t had one in many years. I think it’s because it’s as cute as a Hostess cake, only tastes much better. Like an excuse to freebase icing and cream.
I’m not brave enough to make them–to be honest, I’m afraid of reigniting an old addiction!
I usually take a choux paste recipe and make half cream puffs and the other half little cheese puffs ala Ina. mmm.
I like savory fillings and make the choix pastry and fill with chicken salad for a party or shower. Even I, being bread challenged was able to make the no-knead bread when it was all the rage. It’s pretty darn good.
Jill - GlossyVeneer
Lemon and rosemary… please post about the finished product, that sounds intriguing! I’ve been wanting to make the no-knead bread ever since it hit the circuit. I just barely got the right type of pot to make it in though! Soon… I will make it soon!
Would you believe I have never heard of No Knead Bread until today? I hesitate to take part in fads, but homemade white bread…the one baking skill that has eluded me for decades? Not to mention my husband and I are trying to consume less preservative-laden food….hmmm 🙂 Will let you know how NKB goes for me.
Meanwhile, I will make a small batch of cream puffs and savor them in honor of National Cream Puff Day. Bon Appetit, y’all!
My husband loves eclairs. I can live without them, mostly because I should. Sigh. Really need to buckle down a bit, but there’s SO many things I want to bake! I really want to make those healthy pecan chewies, and the pumpkin bread, and…..;) Happy Puffing.
Had no idea that today was National Cream Puff Day – fun!! 😀
FYI – one of the King Arthur bloggers uses instant pudding to make pastry cream. It’s in a hint in the balloon chocolate cups entry –
Who knew? I’ll have to go get some cream puffs and celebrate!
Maybe the approach of National Cream Puff Day is why I’ve seen them several places on the net? This is one of the first things I taught myself to bake. My Dad loves these filled with vanilla custard and dusted with confectioner’s sugar. I haven’t made them in years and have no idea where the recipe is. Maybe the Joy of Cooking!?
I hope you like your no-knead bread. I’ve made the almost no knead bread several times. The one from Cook’s Illustrated. That one has beer in it. People love it. I hope you like yours. It seems hard to go wrong with fresh bread. The thing is it doesn’t keep well. Fortunately it doesn’t make a huge loaf either.