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.
2 thoughts on “Mama’s Best Snickerdoodles”
OK if you don’t have cream of tartaryou can use two parts baking powder to one part baking soda, cookies will be lighter, fluffier and less chewy but still darn good.(I just researched this a few weeks back and tried it)
Thank you for the tip Deb!