Some people say margarine is the secret ingredient in Snickerdoodles, but with so many different types of margarine now it's hard to know exactly which one to use. Plus is it best to use all margarine like I did for this cookie or use half margarine and halve butter? Any why even bother with margarine at all?
Why Use Margarine in Snickerdoodles?
The point of incorporating some margarine into a Snickerdoodle recipe is that the soft texture and oil from the margarine should transfer to the cookie. For instance, in this first cookie I made you can see that it did just that. The margarine gives the Snickerdoodles a really puffy, soft texture. The catch is there's no real butter flavor, plus today's margarines really taste like palm oil. Some of my friends don't notice it at all, but I'm sure some you out there notice it as well. It's not a bad flavor, it's just not butter.
The Best Margarine for Baking
A lot of margarines say they are perfect for baking, but it really depends on what you are making. Stick margarines like Country Crock and Earth Balance Buttery Sticks are typically pretty good because they have less water than tub spreads and can be used as a 1:1 replacement for butter. You can also play with various tub margarines, but your mileage may vary! I like trying different flavors of tub style and combining it with butter or shortening. The lower moisture and extra fat in the shortening make up for the fat missing from the tub margarine. For some reason it seems like some of the tub margarines taste a little better than the sticks.
Half Margarine and Half Butter or Shortening
So for the Snickerdoodles you can use all margarine sticks if you want, but I recommend using half margarine and half butter or better yet, half margarine and half shortening. My favorite combo is half Olivio brand margarine (it's soft and has a good flavor) and half Spectrum shortening. If you like the flavor of butter flavored Crisco you can go with that. I (usually) find it a little overpowering and prefer to go with neutral or plain shortening and add my own butter flavoring.
Butter Flavoring
Two good butter flavorings are Olive Nation and Happy Home clear. Artificial butter is not typically something I use in cookies, but it works so well in Snickerdoodles, and the two brands mentioned have a pleasant and not overpowering butter flavor.
White Lily or a Softer Wheat Flour
Using a flour like White Lily is also a trick to getting softer Snickerdoodles. If using it, be sure to go by weight rather than just volume.
These are all just little things you can try if you like experimenting with different textures and such, which I know a lot of readers do.
Recipe
Margarine Snickerdoodles
Equipment
Ingredients
- ½ cup margarine (Olivio, Earth Balance, Smart Balance) (56 grams)
- ½ cup butter or shortening (56 grams of butter or 48 grams shortening)
- 1 ½ cups granulated sugar (300 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon good butter flavoring (Olive Nation or Happy Home)
- 2 ¾ cups flour, soft flour like White Lily works well (350 grams)
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ¼ tsp. salt or up it to ½ teaspoon if using unsalted butter or shortening
Cinnamon Sugar
- 4 tablespoons sugar
- 4 tsp. cinnamon
Instructions
- With an electric mixer, beat the margarine, softened butter (or shortening) 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. Beat in vanilla and butter flavoring if using.
- 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 28 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. If using convection or a toaster oven just use 350F
- 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.
Randi says
CI redid the no knead bread and its supposed to be even better.
HeartofGlass says
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!
Heidi says
I usually take a choux paste recipe and make half cream puffs and the other half little cheese puffs ala Ina. mmm.
Anj says
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 says
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!
C L says
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!
Katrina says
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.
VeggieGirl says
Had no idea that today was National Cream Puff Day - fun!! 😀
CindyD says
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 -
http://www.kingarthurflour.com/blog/2008/12/23/the-big-chocolate-blowout-chocolate-balloon-cups/
Hallie says
Who knew? I'll have to go get some cream puffs and celebrate!
Sue says
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.