I love Snickerdoodles. Truly. These cookies have it all! There’s lot’s of cinnamon-sugar coating on the outside. It makes this cookie one that just dissolves into your mouth when you eat it. They are soft textured and don’t flatten out and run together when you bake them. Each bite is so heavenly. I think this is the perfect Snickerdoodle recipe. For those of you who love cinnamon, these cookies are wonderful. And after all, everyone needs a good Snickerdoodles recipe!
The very first time I ever made homemade cookies, Snickerdoodles were on the menu. I was all of about 8 or 10 years old and I was at my best friend’s house when we whipped up a batch of delicious Snickerdoodles. Her mother never minded us puttering around in the kitchen. That is, as long as we cleaned up afterwards!
My mom really didn’t allow us in the kitchen much to prepare food. A real travesty if you ask me. I ended up learning how to cook after I got married. My husband taught me. No kidding. 🙁 I made sure my sons learned how to cook and do basic life skills when they were growing up. My daughters-in-law are both very grateful that their husbands can take care of supper, do laundry, maintenance, lawn work, or cleaning when necessary. 🙂
When Terry and I made Snickerdoodles all those years ago, I remember the dough being extremely gooey but we were so excited about getting to roll that gooey dough around in the cinnamon-sugar mixture! How fun. Those Snickerdoodles were delicious. I’ve loved these cookies ever since. We loved watching the dough kind of plop from our fingers splashing into the cinnamon-sugar. Sometimes we had to shake the dough off our hands into the bowl!
And, yes, our cookies were misshapen–some of them were shaped more like worms than round circles. The recipe was too gooey to even try to roll in your hands. I’m not even sure we were trying one of her family recipes. It was probably one she found in a cookbook that we wanted to try out. I loved dipping the dough into the cinnamon-sugar mixture and rolling it around and around. Some of our Snickerdoodles had a LOT of cinnamon sugar coating on them. But, after all, what can you expect from eight or nine-year-old kids!
My mom NEVER made Snickerdoodles when we were growing up. Yes, I know, I was deprived! So I never really had a good recipe for them. But back in 2000 I wanted to make them for our Christmas Cookie Extravaganza. I started asking around at work to see if anyone had a good recipe that didn’t flatten out too much.
I got this wonderful recipe from Susan Ater, whose husband, Fred, worked in the same department as I did. Susan’s recipe was wonderful. We made Snickerdoodles that year, and her recipe has become my go-to recipe for Snickerdoodles ever since. Now, I make Snickerdoodle anything, including Snickerdoodle Blondies, Snickerdoodle Bread, Cake, Muffins and even Pumpkin Snickerdoodle Bread!
If you’re looking for a wonderful Snickerdoodles recipe, than consider these dandy jewels. My problem is I can’t stop eating them. Thankfully I made these for our Vacation Bible School workers and teachers this week. That way, I wouldn’t be left home alone with the whole batch! Though this batch makes quite a few dozen cookies, be prepared to have them disappear in a heart beat…..they are Snickerdoodles, after all!
Snickerdoodles are just such an amazing sugar cookie.
I love these cookies. The cinnamon-sugar coating on the outside adds so much zest to the recipe. This particular Snickerdoodle recipe also holds its shape really well. I’ve never been one who liked flat cookies. These ones plump up really nicely.
Here’s a close up so you can see the texture of the cookie. You can see all the flecks of cinnamon on the outside of the cookie. Snickerdoodles are soft and chewy. I would love to be able to eat this whole stack but I would weigh 500 lbs. if I did!
Here’s what I did.
Measure Crisco shortening and place in mixing bowl. Add sugar and eggs. Add baking soda, cream of tartar and salt.
Mix with an electric mixer until well mixed.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir with a wooden spoon to combine.
Measure sugar into a small bowl. Add cinnamon and stir to combine.
Roll Snickerdoodles into balls and then roll in cinnamon-sugar mixture. I’m sure these are not covered near as well as the ones I made when I was a child–but they were still delicious!
Place cookies on baking sheets that have been lightly sprayed with cooking spray.
Bake about 10-12 minutes at 350.
It’s hard to stop eating these cookies once you get started!
These cookies are fairly easy to make so they are great to make up for kid’s sporting events, picnics, or potlucks.
These stack really nicely for traveling or transporting. I’m ready to have one of these Snickerdoodles right now!
Snickerdoodles are such an amazing cinnamon-sugar cookie. These cookies are so easy to bake up and come out so well each time, that they are great for events when you have to make up a quick dessert on the spur of the moment.
Here’s the recipe.
(Recipe adapted from Susan Ater, Baptist General Convention of Texas)
- [b]COOKIE DOUGH:[/b]
- 1 cup Crisco shortening
- 1 ½ cups sugar
- 2 eggs
- 2 ¾ cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ¼ tsp. salt[br]
- [b]CINNAMON-SUGAR MIXTURE[/b]
- 1/2 cup sugar
- 2 tbsp. cinnamon
- Cream shortening, sugar, eggs, baking soda, cream of tartar and salt, beating well.
- Add flour and stir with a wooden spoon.
- Roll into golfball-size balls then roll the ball in a mixture of cinnamon sugar.
- Bake 2” apart in a 350° oven for 10-12 minutes.
I loved making these cookies as a young girl. I loved eating them even more!
If you don’t already have a favorite Snickerdoodles recipe, than I can certainly recommend this one.