Category Archives: Cookies

Inside-Out Snickerdoodles

Put the cinnamon inside and avoid the rolling!

I kinda like Snickerdoodles, because I like cinnamon, but I’m not really crazy about the burst of sugar and cinnamon on the tongue as soon as you take a bite. So I just added the cinnamon to the basic dough and left out the additional sugar used to coat the cookies. The end result is a crackled cinnamon cookie with a kind of a sandy, chewy texture.

You could do this with any Snickerdoodle recipe, such as this one I made a few years ago, which by the way has pretty much the same ingredients, but more flour. The older one is from my Betty Crocker cookbook, and this newer one is from America’s Test Kitchen (paywall). ATK makes it sound like they thought up the cream of tartar, but it was also in my old Betty Crocker recipe, so maybe they just meant that they agreed with all the other recipes that use it. Both recipes also suggest using a combination of butter and solid shortening. In the past I just used all butter, but today, I went with the suggestion of both.

Here’s the ATK video of Snickerdoodles, followed by photos of my own cookies with the cinnamon inside:

Here are my cookies. I used a 1/4 cup scoop for my cookies, about twice the size of the ATK cookies, so they were larger than normal, some of them spreading out into the next cookie, even with only 6 per sheet. If you make large ones, they will need to bake for up to 6 minutes longer than the recipe suggests:

Inside-Out Snickerdoodles

  • Servings: 1.5 dozen
  • Difficulty: easy
  • Print

Preheat oven to 375º and line cookie sheets with parchment paper. I got 1 1/2 dozen large cookies from this recipe, but you could get 3 dozen smaller cookies.


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup (one stick) softened butter
  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar
  • 2 large eggs


  1. Whisk dry ingredients, including cinnamon, in bowl and set aside.
  2. In stand mixer or large bowl with portable mixer, beat together butter, shortening, and sugar until smooth and fluffy.
  3. Beat in eggs, one at a time.
  4. Carefully mix in dry ingredients until there are no dry pockets of dough.
  5. Scoop out dough with cookie scoop of desired size and place on parchment lined cookie sheets.
  6. Bake smaller cookies at 375º for 8-12 minutes; larger cookies for up to 18 minutes. No need to over-brown the cookies. They will set upon cooling. I let mine cool on the cookie sheet for a few minutes before trying to lift them onto the cooling rack.

Another Contender for Grandma’s Cookies—Buttermilk Cookies

I shared my post for Serinakaker with the only two people left who might remember my grandma’s cookies, my brother and cousin. One remembered and one kinda didn’t, but my cousin has her mother’s recipe box that includes three new possibilities for the cookies, two of them variations of a buttermilk cookie. One of those two is labeled as Mums, giving it priority. The one that uses sweet milk is identical to the one labeled Mums, with an addition of cream of tartar.

I’ve made the one labeled as Irma’s three times now (some are in the freezer), twice with butter and once with vegetable shortening, which the recipe calls for, but which I was reluctant to use for taste reasons. I had been thinking, even when making the serinakaker, that butter might have been a luxury in my grandmother’s house. I’m guessing that by shortening, the recipes mean something like Crisco®, but it could just as easily have meant margarine, which, like butter, has some water in it—that does affect texture, as well as taste.

These cookies are softer than serinakaker, rising to a dome shape after being rolled into balls, but I found the texture to be a little more fine and uniform than I remember her cookies. I played around with the amounts of flour and found the lesser amount suggested (“try 5 or 6 cups”) to be more flavorful, especially without butter. With butter the dough is very sticky and you need a lot of flour in order to shape it. With shortening, the dough is quite easy to handle.

If you’re wondering whether there is a corresponding Norwegian cookie, I did find Kringla, which uses buttermilk. It is rolled into rope pieces and then formed into a pretzel or knot shape for baking. The cookies I made with Crisco could easily have been shaped that way. Some kringla recipes use both buttermilk and sour or sweet cream. You will find kringla claimed by both Norwegians and Swedes, not surprisingly.

But, who knows where my grandmother’s cookies originated? Her mother was a Gillingham and her grandmother was a Shreffler, conjuring up all sorts of other culinary possibilities. In the end, maybe they simply came out of a magazine or popular cookbook. You’ll notice that all three recipes on the cards are just called Cookies with reference to the relatives and friends who claim them.

When I make them again, and I will, but not until a holiday, I’m definitely going to try a knotted shape. That way you can distinguish them from the serinakaker, which I will also be making again. For now, I’m a little bit over cookies for a while. In the photos below, the first one shows cookies that had been scooped or rolled into balls, with no other shaping or topping. The second photo shows the same cookie, but with fork marks and decorating sugar. The third photo shows the fine texture of these cookies.

Here’s the recipe, as I made it:

Buttermilk or Sour Milk Cookies

  • Servings: about 4 dozen
  • Difficulty: easy
  • Print

Preheat oven to 350°; line cookie sheets with parchment paper, if desired.


  • 2 cups granulated sugar
  • 1 cup solid vegetable shortening (or butter for more flavor)
  • 2 eggs
  • 1 cup  buttermilk or soured milk (to one cup of sweet milk, stir in one tablespoon of white vinegar and let sit until it curdles)
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • pinch of salt
  •  5-6 cups all purpose flour


  1. Mix by hand or in a stand mixer. I used a stand mixer.
  2. Mix sugar and shortening until well combined, then beat in eggs.
  3. Slowly mix in soured milk and vanilla until well combined.
  4. Mix together flour, baking soda, and salt, then add to liquid mixture, mixing until smooth.
  5. If you used butter, wrap the dough in plastic and refrigerate for at least 30 minutes, so you can handle it. Otherwise, you should be able to shape the dough immediately, with or without floured hands.
  6. Roll the dough into large walnut sized balls and place on cookie sheet, about 2 inches apart. Bake as is or do some shaping with a floured fork and decorating sugar.
  7. Bake at 350º for 10-12 minutes. I think they’re better cooled, especially the next day, but that’s my preference for all cookies.

This cookie would make a good vehicle for frosting, if you’re into that sort of thing

In Search of My Grandma’s Cookies: Serinakaker

Maybe I’ve mentioned it before, but I’ve been searching for decades for a cookie recipe like the plain, crumbly sugar cookies my paternal grandma always had on hand. I shouldn’t really call them a sugar cookie, because if there was anything on the outside of the cookie, it was some leftover flour, probably used to mold the dough into balls for baking. They baked into a soft, slightly crumbly (maybe even doughy) mounded cookie, with just a slightly sweet flavor. I think most people would say they didn’t have much flavor at all, but I really liked them and wish I could reproduce them. Once, after it was too late to ask my grandma, I asked my aunt who lived her entire life with her if she had the recipe, but she said it was not written down anywhere. That tells me it must have been handed down in a memorable formula. But that’s as much as I could figure out, trying out recipes for crumbly or soft sugar cookies to no avail.  They were either too crisp or too sweet.

I only recently discovered through my DNA test that I have 20% Norwegian ancestry, and that both my grandmothers had Norwegian maiden names, Mong and Aga. So, just for the heck of it, I searched for Norwegian cookies and found the Serinakaker cookie that I’m writing about today. Unlike all the web recipes for Serinakaker, I did not put nuts or sugar or any other topping on the batches illustrated here, because I was trying to recreate the cookies in my memory, so they will look a little too plain for a Christmas cookie.

I made my cookies in a stand mixer, just putting all the ingredients in the bowl and mixing slowly until it all came together—this is not a recipe where the butter and sugar are creamed together first, and I think that makes a difference. But if you want to see it mixed by hand, which is probably how my grandma did it in the 1950s and 1960s, here’s a wonderful version of that method:

I settled on this recipe from Food52, which I made a couple of times before I changed it to fit my idea of a recipe someone might have committed to memory, and also to make it just a bit less sweet, which better fits with my memory. At first, I did roll the dough into neat balls and make the fork imprint on top. They were lovely little cookies, but my grandma’s cookies were never so uniform. Hers were so roughly shaped that they almost resembled a drop biscuit more than a cookie, so I have tried to replicate that shape in later attempts, just to humor myself, but for Christmas this year, I’m going to make the smaller, shaped cookies with the fork impressions, egg wash, and decorating sugar, because no one else remembers my grandma’s cookies, so they’re mine now.

Update 12/16/2017: About the eggs. I don’t really see the need for the original recipe to have used medium eggs—who buys medium eggs? But I don’t like my decision to use just one large one for their two medium ones, either. The difference between large and medium in small numbers is not much, so since I always buy large eggs, I’m going to use two in my adaptation, and I’ve marked that change below. Plus, I put my final Christmas version in the group of photos, as well as in the featured header.

For full instructions, see the original recipe on Food52: Serinakaker.  Here is the list of ingredients from that recipe:

  • 4 cups (500 grams) sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup plus 6 tablespoons (300 grams) softened salted butter
  • 1 1/3 cups (250 grams) granulated sugar
  • 2 medium eggs, lightly beaten (or one big old American-sized egg)
  • 1 teaspoon vanilla sugar (or vanilla extract if you have no vanilla sugar)
  • 1egg white, for brushing the cookies
  • Pearl sugar and/or chopped almonds, for sprinkling

I used these ingredients for two batches, and while I liked the resulting cookies, I felt they were a little too sweet for the cookies I remembered. Plus, I figured that a memorized recipe is probably a simple recipe—1 cup plus 6 tablespoons butter? 1 1/3 cups sugar?—I think those two, at least, could have easily changed without affecting the cookie too much.  Here are the ingredients I finally used and that came the closest to what I remember:

  • 4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2.5 sticks (1 cup plus 4 tablespoons) salted butter
  • 1 cup sugar
  • 2 large eggs (see update above)
  • 1 teaspoon vanilla

I think this batch is plenty sweet, and the dough had the same texture as the original—both are easy to mold and shape, as long as you take the time to mix the ingredients well, whether by hand or with a mixer. The resulting cookies, from either list of ingredients, are soft, sweet, and just a little crumbly. I think they will be even better with the egg wash and decorative topping.

Anyway, I’m putting the search for my grandma’s cookies to rest

Sparkling Snickerdoodles

Another recipe from my old Betty Crocker’s New Picture Cook Book, it is probably much like one you have used. I made only two changes: I used all butter instead of the recommended “part” and I used decorating sugar instead of granulated for a little more sparkle and that interesting crunch the sugar crystals give.

When mixing the cinnamon with decorating sugar, you will find that most of the cinnamon falls to the bottom of the dish, so you will use much more of the sugar than in a typical snickerdoodle recipe. Once your cinnamon coats each crystal, the remaining falls to the bottom. After you have coated many of your cookies, you need to add more sugar and stir it into the remaining cinnamon. I began with about 1/2 cup decorating sugar and 2 teaspoons cinnamon. Then I added another 1/4 cup of the sugar when it was depleted.

I’m sure I rolled my balls of dough too large, because the recipe says it makes 5 dozen 2″ cookies, and I got 3 dozen 3-4″ cookies. I have no idea what the suggested  size of a small walnut is, but I would guess mine were more like golf balls. Frankly, I like the larger cookies, because you get more of the chewy center.

Sparkling Snickerdoodles

  • Servings: 3 dozen
  • Difficulty: easy
  • Print

Preheat oven to 400°; line cookie sheets with parchment paper.

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon soda
  • 1/4-1/2 teaspoon salt (I used 1/2 teaspoon)
  • For coating: 1/2-3/4 cup crystal decorating sugar and 2 teaspoons cinnamon
  1. Beat butter and sugar until fluffy. Beat in eggs until well combined.
  2. Slowly mix in dry ingredients until well combined.
  3. Roll the dough into balls, maybe slightly smaller than a golf ball. Tip: roll all the dough into balls before rolling in sugar-cinnamon mixture for a neater process.
  4. Stir together the decorating sugar and cinnamon until the sugar is coated with cinnamon.
  5. Roll each cookie in the sugar-cinnamon mixture and place on cookie sheets, about 2 inches apart, to allow for the cookies to spread out.
  6. Bake for about 8-10 minutes until lightly browned and crackled. Remove to cooling racks to cool.

I saved my remaining sugar-cinnamon mixture to sprinkle on muffins and coffee cakes—just make sure there aren’t any little pieces of unbaked cookie dough in it.