A Muse in My Kitchen
Snickerdoodles
I bet right about now you could eat one of these…with a tall glass of cold milk. Full disclosure – I’ve already had two!
Snickerdoodles!
What a funny word – I love saying it. There is no rhyme or reason behind the name of these cookies. I can imagine someone making sugar cookies and decided to roll them in cinnamon sugar – they had a silly moment and came up with “Snickerdoodles”!
Whatever the reason, these delicious cookies are full of memories of childhood when Mom baked these up for us after school.
They are simple cookies from simpler times…and so easy to make!
Sift flour, baking soda, cream of tartar and salt together. Combine with creamed butter, sugar, eggs and vanilla.
In a wide bowl, mix a mixture of cinnamon and sugar. Any cinnamon will do but if you use Penzey’s Vietnamese Cinnamon – it will make the cookies sing!
Roll the little balls of dough in the cinnamon sugar and bake.
Soon your kitchen will be filled with wonderful smells of vanilla, sugar and cinnamon.
Irresistible!
What I was making a year ago: WOOFIES (my most popular recipe!)
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- ½ cup pure vegetable shortening (I use Crisco butter flavored)
- 1¾ cups sugar, plus more if needed
- 2 tsp. vanilla
- 1 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
- Preheat the oven to 400 degrees
- Line baking sheets with parchment paper.
- Sift together flour, cream of tartar, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1½ cups sugar.
- Beat on medium speed until light and fluffy, about 2 minutes.
- Scrape down sides of bowl.
- Add eggs, and beat to combine.
- Add dry ingredients, and beat to combine.
- In a small bowl, combine remaining ¼ cup sugar and the ground cinnamon.
- Roll the dough into the size of a golf ball and roll in cinnamon sugar.
- Place about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are set in center and begin to crack (they will not brown), about 10-12 minutes.
- Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack.
- Store in an airtight container up to 1 week.
