Snickercake cookies

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 Growing up my family called these fluffy, pillow-like cookies “Crisco Oil Cookies.”  Not the most enticing name for a cookie, but that didn’t change the fact they were some of my absolute favorite treats.  Mom always made a huge batch of Crisco Oil Cookies around the holidays, covered them with rich caramel frosting, then let me decorate them with red and green sprinkles. They’re a staple of our holiday gatherings, whether they’re adding a little variety to a party tray or being enjoyed warm in a bowl full of cold milk, which is my dad’s favorite way to eat them. It’s tradition. 


So why a holiday cookie in August? Valid question. Basically, I just couldn’t wait until Christmas to have another Crisco Oil Cookie. I couldn’t get them out of my head. Sort of like bacon. Or grilled cheese. Or these pudding pops. 
So I did what any self-respecting girl with a craving would do. I made 13 dozen cookies. 
That’s right. 13 dozen. 
Lucky for me (and my skinny jeans), these were a huge hit with my coworkers and friends, who managed to help me finish the whole batch in less than a week. But if you don’t feel like becoming a mass distributor of cookies, feel free to halve the recipe or better yet, bake and freeze them for a last minute dinner party. 
To make these cookies a little less rich and a little easier to decorate, I decided to simply sprinkle a generous amount of cinnamon and sugar on them before baking. The result was a taste similar to a snickerdoodle with the texture of a cake, hence the new (and infinitely more appetizing name) Snickercake Cookies. And, amazingly, I found these even more delightful than the caramel covered holidays cookies of my childhood.
Please, do yourself a favor and don’t wait until Christmas to make these. Your taste buds (and coworkers and neighbors and friends) will thank you. 

Snickercake Cookies

Yield: 13 dozen cookies
Recipe by

2 cups oil (I use canola oil)
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 large eggs        
2 cups buttermilk or sour milk
2 teaspoons baking soda
6 cups flour
7 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons vanilla 
1. Preheat oven to 450 degrees. Line several large baking sheets with parchment paper.
2. In a bowl, mix together buttermilk and baking soda. Make sure the container has room to grow, as mixture will likely puff up slightly. Set aside.
3. Whisk together flour, baking powder, and salt. Set aside.
4 In the bowl of an electric mixer, beat together oil and sugars. Add eggs, one at a time, and beat until mixture is smooth and thick. 
5. Add buttermilk mixture to oil mixture and beat to combine. 
6. With the mixer on low speed begin to add flour mixture to oil mixture and stir until combined. Add vanilla. 

7. Drop by heaped Tablespoons onto parchment paper. Sprinkle very generously with cinnamon and sugar. Bake in preheated oven for 6-7 minutes. Cool on racks. Baked cookies can be stored in tupperware with wax or parchment paper between layers for several months.


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