Snickerdoodles reminds me of my brother. They were his favorite when we were kids and they remain to be his favorite cookies now. I don’t get to see my brother often, I sure miss him. If we lived closer, I would make these as often as he liked, along with all his other favorites. Yep, you can tell. I’m missing him! Isn’t it funny how that happens. I just sat down to start this post and now find myself missing him even more than usual.
I’ve had this recipe for years, I’m so glad my mom gave it to me.
Snickerdoodles are a favorite of my family too…and this recipe makes a lot of cookies.
This recipe can be cut in half if you don’t really like lots of cookies, ha ha ha!!! But why not make them all and share.
Really do you know anyone who wouldn’t want some of these? Not me, everyone seems to love…
cinnamon and sugar….besides what’s not to LOVE about it. Even as a kid toast with cinnamon and sugar was the fastest way to get your sugar fix, right? Or was that just me.
Don’t over bake the cookies, they will be hard and dried out. Take the cookies out when they aren’t gooey, and the bottoms are firm, as they cool on the cookie sheet for a few minutes they will continue to firm up and the slight puffiness will deflate leaving you with a nice chewy cookie. There really is NOTHING worse than a cookie that is as hard as a rock from being over baked. Well burnt is worse I guess. My point is check the cookies, at the minimum time of 8 minutes and then check them each minute after that. This is not the time to start mopping the floors or doing laundry. This is the time to get out the cooling racks and pour a glass of milk!
- 1 cup butter
- 1 cup shortening
- 3 cups sugar
- 4 eggs
- 51/2 cups flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- ½ teaspoon salt
- additional
- 6 tablespoons sugar
- 6 teaspoons cinnamon
- Mix butter, shortening, sugar, then add eggs.
- Add flour, cream of tartar, salt and baking soda.
- Scoop cookie dough into small balls (one and two tablespoon sizes cook nicely shown are two tablespoon sized cookies)
- Mix cinnamon and sugar together in a bowl.
- Roll balls in cinnamon sugar mixture.
- Bake at 350 degrees for 8-10 minutes.
More Cinnamon Favorites:
Oatmeal Cupcakes with Cinnamon Sugar Frosting
Rachel Cotterill says
September 8, 2012 at 3:30 amMm, I’ve never had snickerdoodles (I don’t think we have them in England!) but these sound lovely. Visiting from the SITS food blogger thread 🙂
JulieD says
September 9, 2012 at 10:16 amI love snickerdoodles, Diane!! Yours are so cute!
Rachel @ Baked by Rachel says
September 9, 2012 at 10:17 amThese are one of my absolute favorite cookies and for some reason I don’t think about them until the holidays. Now I want one! 🙂
Hayley @ The Domestic Rebel says
September 9, 2012 at 9:51 pmI’ve never met a snickerdoodle I didn’t like! These look perfect, Diane. Chewy yet slightly crispy on the outside, with tons of buttery, delicious cinnamon and sugar goodness. Want!
[email protected] says
September 10, 2012 at 5:00 amYep, they were my favorite as a child because they are so fun to make!
Roxana | Roxana's Home Baking says
September 12, 2012 at 12:56 pmNope, you were not the only one. I used to sprinkle sugar on my toast as a kid too 🙂
Your snickerdoodles look so cute, would love a couple
Annamaria says
September 13, 2012 at 6:12 amThese snickerdoodles look delicious. I’d never had one until earlier this year. It’s hard to believe.
April says
December 19, 2012 at 11:06 pmThese look and sound delicious!!! Have a silly question since the recipe isn’t completely descriptive for those of us who are self conscious. :). Do I need to cream the butter and sugar before adding wet ingredients? And can I substitute the shortening with either butter, or butter flavored crisco?
Diane says
December 20, 2012 at 8:08 amI do cream the butter with the shortening and sugar first, then add the eggs. I have never substituted the shortening out for all butter or butter flavored crisco. I don’t prefer the artificial taste of butter flavored crisco myself. I do know that the shortening helps the cookie to crisp a bit, because all butter cookies are softer. Myself I typically make a recipe the way it’s written, then on the second batch change it up to my liking if there was something I didn’t prefer. Hope that is a little helpful. ~Happy Baking!
April says
December 20, 2012 at 10:55 amThank you SO much! Very helpful! I know I’m going to be baking at LEAST 2 batches tonight so I will take your suggestion. :). Thanks also for a quick response.
Irma Hupe says
July 19, 2013 at 5:15 pmI noticed salt in the ingredients, but not in the directions. Do you use salt?
Diane says
July 19, 2013 at 10:04 pmsorry about that I must have missed putting it in the instructions, yes I do add salt. I add it when I add the baking soda. I adjusted the recipe to reflect that. Thanks for bringing the error to my attention.
Happy Baking!
Jeanette Foster ur brothers wife says
January 29, 2014 at 8:16 amYou are SO RIGHT these are Johns FAVORITE cookie. He/We miss you too :(. Wish u guys lived closer but just think when u come & visit us it makes it even more special <3. Tell u what I will make these today & show him this post & he will b thanking you bc after I read it I had tears in my eyes & decided I was going 2 make them 4 him. You are a super sweet sister & sil btw these cookies are DELICIOUS YUMMY!!
Diane says
January 29, 2014 at 10:41 amAwww…you are so sweet. I know he will be thrilled if you make them! XOXO Diane