Snickerdoodle Cookies

Snickerdoodle Cookies

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Snickerdoodle Cookies

An old time, classic cookie. Snickerdoodle Cookies are a cookie like no other cookie. Crisp on the outside, tender and chewy on the inside. Forming the dough into balls first then rolling them into a mixture of cinnamon-sugar gives the cookies their classic taste and appearance we have all grown to love. Snickerdoodles, Cowboy, Peanut butter  and Chocolate Chip cookies are four of my favorite childhood favorite cookies. You just can’t go wrong with the classics.

Snickerdoodle

Snickerdoodle [SNIHK-uhr-doo-dl] Originating in 19th-century New England, this whimsically named cookie has a characteristically crackly surface and can be either crisp or soft. The dough sometimes contains nutmeg and cinnamon as well as raisins and nuts. Traditionally, snickerdoodles are sprinkled with cinnamon-sugar before being baked. The name appears to have no particular meaning or purpose…other than fun. Snickerdoodles cookies have a fun name but they’re also delicious. Crisp on the outside, yet soft on the inside.

Cinnamon-Sugar

Part of the appeal of  Snickerdoodle Cookies is the cinnamon-sugar mixture that they are rolled in before baking. Certain recipes call for sprinkling the cookies with the cinnamon-sugar mixture before baking and other say to roll the cookie dough balls in the mixture. I like to roll them in the cinnamon-sugar mixture and completely cover them. To me that’s one of the best parts of a Snickerdoodle Cookie.

 

Snickerdoodle Cookies

Ingredients

  • 1 1/2 cups
    sugar
  • 1/2 cup
    butter, softened
  • 1/2 cup
    shortening
  • 2
    eggs
  • 1/2 teaspoon
    vanilla extract
  • 2 3/4 cups
    flour
  • 2 teaspoons
    cream of tartar
  • 1 teaspoon
    baking soda
  • 1/4 teaspoon
    salt
  • 1/4 cup
    sugar
  • 2 teaspoons
    ground cinnamon

Cooking Directions

  1. Heat oven to 400º
  2. In a large bowl, cream together 1 1/2 cups sugar, butter, shortening, eggs and vanilla.
  3. In a medium bowl, mix together flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture. Shape dough into 1 1/4-inch balls.
  4. Mix together 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place balls 2-inches apart on ungreased baking sheet.
  5. Bake 8 to 10 minutes or until cookies are set. Remove cookies from baking sheet to wire rack.

Recipes On Tap

Welsh Tea Cookies are very similar to Snickerdoodle cookies except they contain dried/candied fruit.

 


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