Mama’s Best Snickerdoodles

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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

2 eggs

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.