In our family, Snickerdoodle Cookies are a favorite. In fact, these cookies are so well loved that years ago when my daughters were little, they actually named their brand new puppy “Snickerdoodle!” I wonder if anyone knows where the name Snickerdoodle originated or why this delicious cookie has such a funny name.
When I was a Cub Scout den leader almost 15 year ago, I made these cookies for my Wolf Den on a regular basis. Those hungry boys could gobble down an entire batch of Snickerdoodles and come begging for more. Since they were so well loved by my cub scouts, I found myself making them every Wednesday afternoon. (By the way, this dough can be made ahead and frozen for baking another day!)
Here’s the recipe:
½ c. butter, softened (CLICK HERE for a quick tip on how to soften butter quickly)
½ c. shortening
1 ½ c. sugar
3 c. flour (add an additional 2 T. if you live in a high altitude like I do)
1 ½ t. cream of tartar
¾ t. baking soda
¼ t. salt
Cream together the softened butter, shortening and sugar. Add eggs, one at a time and beat until smooth.
In a separate bowl, measure the dry ingredients and stir to combine. Add the dry ingredients a little at a time to the creamed mixture. Do not over-mix. Just mix until the flour is incorporated.
In a small bowl combine:
3 T. sugar
3 t. cinnamon
Using a Cookie Scoop, scoop evenly sized balls of dough and drop them into the cinnamon-sugar mixture. Roll to coat evenly. Set on a parchment lined baking sheet 2” apart.
Bake in a pre-heated 400° oven for 8 – 10 minutes. Then remove the cookies to a wire rack to cool. (If you can wait that long!)
I doubt you will have leftovers, but in case you do, store the cookies in an airtight container or zipper seal bag.