I’ve had a wonderful opportunity to review a fantastic baking sheet from the Heirloom Cookie Sheets company. This family owned and operated company is based in Wisconsin. Jeannie, owner of Heirloom Cookie Sheets happily shares the history of Heirloom Cookie Sheets on their site. As I read the story of her dad making the first cookie sheet to surprise her mother, I knew I needed to make an old family favorite cookie for such a special baking sheet.
So I flipped through my Nanny’s handwritten cookbook to find just the right cookie recipe. When I landed on Snickerdoodles I knew it was the perfect match. These cookies are absolutely delicious and they take me back to time spent in my Nanny’s kitchen. Normally I use parchment paper when baking these cookies because they’re known to stick to the pan after a few batches. But I wanted to give the Heirloom Cookie Sheet a proper test drive. It handled these cookies beautifully!
The Heirloom Cookie Sheet is made of heavy duty, 18-gauge stainless steel. There is no toxic chemical coating – and yet the cookie sheet remains virtually non-stick. There is no need to use cooking spray or liners when baking with this baking sheet. One of the 12″ sides is turned up slightly to provide a handle while the rest of the cookie sheet lays flat to allow heat to circulate evenly across the entire baking surface.
My Nanny’s Snickerdoodles have never baked better! I really love the Heirloom Cookie Sheet.
Old Fashioned Snickerdoodles
- 1 1/2 cups of sugar
- 1/2 cup of butter – softened
- 2 eggs
- 1 tablespoon of vanilla extract
- 2 3/4 cups of flour
- 2 teaspoons of cream of tarter
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- Cinnamon and Sugar mixture (generally about 3 tablespoons of sugar with 3 teaspoons of cinnamon)
Preheat oven to 400.
In a large bowl cream together butter and sugar. It’s best if butter is soft for this job. If you’re pulling butter straight from the fridge, go ahead and heat it in the microwave for 15-20 seconds, just long enough to soften, not melt.
Use a fork to cut butter into the sugar and mix well until fully incorporated.
Next add eggs and mix well. The batter should be smooth.
Stir in vanilla extract and mix well. Then add flour directly on top of batter. Make a small well in the center and add cream of tarter, salt, and baking soda.
I find using the “well method” helps ensure there are no scary bits of baking soda floating around in the dough. You can also sift the dry ingredients together to avoid this – but I don’t normally feel like fishing out my sifter and dealing with it.
Mix well. The dough will become very thick and it’s best to get in and mix with your (clean) hands after a certain point.
Pull off small pieces of dough and roll into ping-pong sized balls. Roll in cinnamon and sugar mixture to coat evenly.
Place on baking sheet. If you’re not using an awesome Heirloom Cookie Sheet – then I suggest lining your sheet with parchment paper. These cookies tend to stick. That was not a problem at all with our Heirloom Cookie sheet.
Bake in oven at 400 for 8-10 minutes, until golden brown.
I absolutely loved how evenly our cookies baked on the Heirloom Cookie Sheet! And they came off cleanly. I’ve never had a cookie sheet perform so well.
The Heirloom Cookie Sheet is the right tool for the right job. My Nanny’s cookies have never been better. The bottoms were not scorched and the cookies were perfect.
I highly recommend this cookie sheet for anyone! Both professional and home bakers will appreciate the Heirloom Cookie Sheet.