Snickerdoodles

These snickerdoodles are soft, chewy and bursting with cinnamon and sugar.

Snickerdoodles

My mom and her sister Lucille, better known as Sis, spent a lot of time together shopping, cooking/baking, and sewing. Aunt Sis had stopped driving, so my uncle would drop her off to spend the day with my mom just hanging out. I would get home from school and they would have spent all day just cooking and baking stuff! Just because! I think my mom was more of the baker, so she would whip up all kinds of cakes, cookies, and pies. And of course she would make enough for a small army.

One of Aunt Sis’s favorite cookies was snickerdoodles. I can still picture Aunt Sis sitting at the kitchen table with one cookie in her mouth, another in her hand, and my mom taking a cookie sheet out of the oven. I have inherited my mom’s love for the kitchen, and my cousin Richard, has inherited Aunt Sis’s love of eating snickerdoodles.

Snickerdoodles 1

To keep up the tradition, I try to bake up a batch from time to time and drop them off to Richard.

These snickerdoodles are soft, and are rolled in a mixture of cinnamon and sugar. To Aunt Sis’s defense, the smell of these cookies baking in the oven fills the house with a sweet and spice scent that makes it is hard to eat just one.

This is for Aunt Sis and Richard!

 

Snickerdoodles

These snickerdoodles are soft, chewy and bursting with cinnamon and sugar.

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h
  • Yield: approximately 3 dozen, depending on size
  • Category:

Ingredients

Cookie Dough

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

Cinnamon Sugar mixture

  • 2 teaspoons ground cinnamon
  • 1/4 cup granulated sugar

Instructions

  1. Preheat oven to 350. In a small bowl, combine all purpose flour, cream of tartar, and baking soda. Set aside.
  2. Cream butter, shortening, and sugar until fluffy in a stand mixer bowl. Add eggs, one at a time, combining well. Beat in vanilla. On low speed, slowly add in flour mixture until well combined. Combine cinnamon and sugar in a small bowl. Shape cookie dough into 1 1/4 inch size balls Roll balls in cinnamon/sugar mixture.
  3. Place on ungreased baking sheet and bake for 10 minutes.
  4. Remove from oven and place on cooling rack. Cookies will be puffy, but will flatten as they cool.
  5. Store cookies in an airtight container.

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