Old-Fashioned Snickerdoodles

/ Jodi

snickerdoodle 1

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.

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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.

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Snickerdoodles

1 ½ cups sugar
½ cup butter, soft
½ cup butter Crisco shortening
2 eggs
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
¼ cup sugar
2 tsp cinnamon

  1. Heat oven to 400ºF.
  2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
  3. 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.
  4. 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.
  5. 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.

ENJOY!

Cheers & Hugs,

Jodi

17 thoughts on “Old-Fashioned Snickerdoodles”

  2. Jodi, why add a little extra flour? And you bake cookies on a baking stone like a pizza stone? I have one and am willing to try! Now the question is whether the cream of tartar in my house was purchased during the Reagan administration or not!! LOL!

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    • LOL! I know, Barbara, Cream of Tartar is one of those weird things that ages in your pantry. Like how often do we make meringue?! Hmmm. Makes me want to make something meringuey now :). Adding extra flour is a trick I learned a few years ago that has transformed my cookies into the “almost famous” status they now have 🙂 – it makes them chewier and thicker. Adding more sugar or butter, makes them crispier, crunchier, harder – so just depends how you like your cookies.

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    • And yes – I always bake on baking stones – like a pizza stone. I was a “Pampered Chef” for years and have them in every shape and size. Also has transformed my baking! HUGE difference in my opinion. And electric oven is definitely more even, consistent heat.

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    • Yes, John – it was a great career for me when my children were young, and I was a stay-at-home mom. It got me out a little, made a little money, earned some great trips for hubby and me, and got lots of great kitchen tools. 🙂 Do you have a lot of PC equipment?

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