Snickerdoodle Cookies

Snickerdoodle Cookies

I’m a Communications Manager for a technology company in Pittsburgh. In the beginning, I found it challenging to connect with my coworkers because most them are engineers, or come from an engineering background. They like talking about Steeler football games, microprocessor whoesy-whats-its, and politics. So what would a guy, like me, with a passion for food and a hospitality degree have to say?

One day, I was eating lunch with my boss and the head of our innovation department. Both started microwaving a couple of frozen hockey pucks they found in our junk food stocked freezer. I instead dove into my tub of leftover Jumbo Chicken Meatballs. Their faces started to scrunch as they peeled back the plastic film to expose fossilized lumps of meat with something resembling a sauce drenched over the top. My, very vocal, head of innovation commented about how I always bring fancy leftovers. I jokingly said my blog “fans” would be disappointed if I didn’t give them something interesting to read.

News about authoring this site started to spread throughout the entire office. I now get recipes placed on my chair. Recently in a staff meeting, several “not-so-subtle-hints” about the critical need for fresh baked cookies began to surface. Who knew engineers liked cookies so much? So to celebrate TGIF, I decided to make a batch of these cookies to share with the team. Let’s see if I can make a group of grown engineers squeal with glee.

Snickerdoodle Cookies
1 ½ cups sugar
½ cup margarine
½ cup butter flavored shortening
2 eggs
1 tsp. vanilla
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. table salt
1 tsp. cinnamon
½ tsp. nutmeg

3 Tbl. sugar
3 Tbl. cinnamon
½ Tbl. nutmeg

Heat the oven to 350 degrees.  In a separate bowl, sift the flour, cream of tarter, baking soda, salt cinnamon and nutmeg.  Set aside.  Cream together the sugar, margarine, shortening, vanilla and eggs using a mixer.  While the mixer is on low, slowly add the sifted ingredients to the wet batter.

Scoop tablespoon sized dough balls and coat a single side of each ball with the topping mixture.  Place topping side up on an ungreased cookie sheet about two inches apart.  Bake until just set for about 6-8 minutes.  Allow to cool completely on the cookie sheet.  The heat from the cookie sheet will finish the baking process without causing the cookie to harden.  IMPORTANT:  These cookies should be soft and not brown.  Be careful not to overbake. Makes about 3 dozen cookies.

Authors Note:  Fleshman’s margarine offers the best flavor for this recipe.  However, any butter or margarine will work just fine.  For the best possible cookie, it is absolutely critical to bring all the ingredients to room temperature before mixing.  This includes the eggs, margarine and shortening.

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  • 1. How do you get your cookies so perfectly shaped? 2. How do they spread from just a teaspoon of dough to that size? Or are our eyes deceiving us? They look delicious. If a coworker brought these in, they’d be our best friend.

    • I think you found my first typo with this recipe. It’s actually supposed to be one tablespoon instead of a teaspoon of dough. Thanks for catching that. In terms of the perfectly shaped cookies. My favorite tool in the kitchen is an ice cream scoop. They come in all sorts of sizes. I use the smallest one available, about the size of a mellon baller, for these cookies. It forms perfect portions every time.

  • I’m not sure if I’ve ever heard an engineer squeal, so I wish you luck with that 🙂 However, the cookies look perfect and I’m sure you’ll make a few extra friends at work. Nice job!

  • What a great story Cory! And the cookies look PERFECT>

    Next time you make them, throw in some cinnamon chips, they are amazing in snickerdoodles! We call them Cinnadoodles 🙂 I blogged about them a while ago after finding them on another blog. Mama Mia!


  • Be careful what you wish for. I started bringing in desserts into work last year and now I bring something in weekly. If I don’t have time to bake I actually get complaints!

  • What a wonderful story! I have to tell you that I have a huge weakness for Snickerdoodles. Warm and with some milk….oh I’d be in heaven.

    As for your blogging experiences spreading through out the office, the same has happened to me over the years. I have had my personal blog on the internet since 2001 and my website since 1996. Over the years my colleagues at my previous jobs would find out about the website and would check in to see if they got a mention. Somehow when I worked at Mattel, the stories of my going to culinary school spread like wildfire. Next thing I knew I was cooking lunches in a covert location in the building from time to time! It was fun!