I made some Snickerdoodles this past weekend to take along to Krautfest. They are such a simple, old-fashioned cookie, but one that folks seem to really love.
Every time I bake these, I think of my friend, Janet and her sweet mom. Before them, I had never heard of Snickerdoodles. I recall visiting one day, and their house smelled so cinnamony wonderful with these fresh-baked treats cooling on the kitchen table. I can remember tasting my first one and loving it. They are a bit crispy and crunchy on the outside and tender and chewy on the inside. Nobody in my family had ever baked these – not even Grandma, but they have become one of our family’s favorites. I have passed this recipe on to my daughter-in-law, Colleen, who has begun making them too.
The nice thing about Snickerdoodles is you can make them in a pinch as you typically have everything you need on hand. They can also be made pretty quickly, as this is one dough that really doesn’t need refrigerated before baking like I usually prefer to do. I think because shortening makes for a firmer dough – but if there is someone out there that knows more about this than me, I hope you will offer your feedback.
1 ½ cups sugar
½ cup butter, soft
½ cup butter Crisco shortening
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
¼ cup sugar
2 tsp cinnamon
- Heat oven to 400ºF.
- Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
- Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Press down slightly.
- Bake approx. 8 minutes or until set. I usually give a gentle push on them with two fingers to flatten a bit more right before pulling them out of the oven to get them to “crackle” a bit.
- Cool on the baking sheet for 1-2 minutes, then remove to cool on wire rack.
Makes 4 dozen cookies
My cookie secrets include: Always add a little extra flour (included in this recipe), underbake, bake on well-seasoned baking stones, use electric oven.
Cheers & Hugs,