I’m sure that most of us have a memory of a favourite baked good, maybe made by our mothers or grandmothers, that will stick with us forever. One of those fond baked memories for me is my Grandmother’s Snickerdoodles. Today I was home alone (Josh and my mother in law are at work) and I started feeling a bit nostalgic. I thought about my Grandmother’s Snickerdoodles and said to myself, “Man, if I had those Snickerdoodles I bet I would feel a lot better.” Then I realized, “HEY! I can make my OWN Snickerdoodles!”
You should be laughing right now.
I ran to my friend Google and found a snickerdoodle recipe. They looked exactly like my Grandmother’s Snickerdoodles and my excitement grew. Luckily, my mother in law bakes quite a bit so I found everything that I needed in her cupboards and cabinets.
That’s when it went downhill.
What I learned from making Snickerdoodles:
- A chunk of butter right out of the refrigerator is not an easy thing to whisk. Or mash with a potato masher. Or try to use your eggbeater on. When you get frustrated and mix it with your hands, it makes your hands gross and greasy.
- Eggbeaters are harder to control than they look.
- 350°F is NOT the same thing as 350°C. New Zealand uses Celsius. Get used to it, Caity.
- Little pieces of egg shell are really hard to get out of your batter once they accidentally fall in.
- Remember that the inside of the stove is hot. At least I know how to treat a burn.
- Caity’s Snickerdoodles do not taste like Caity’s Grandmother’s Snickerdoodles. Cakey Snickerdoodles are no match for crunchy ones.
At least I have Snickerdoodles.