I've said it before, and I will say it again, "my Mom is an amazing baker, just like her father". My brother and me love Snickerdoodles and this is her recipe. As a child these cookies were such a special treat and my Mom made the often. I remember being so proud to bring these cookies to my sporting games and school, remember when you could bring sugar to school? It seems like ages ago, but I guess it was. I hope you enjoy these cookies as much as I did as a child and still do.
I am bias, but my Mom's Snickerdoodles are the absolute best! There are a few steps but overall it is a easy recipe that does not require anytime to chill the dough. You can have a cookie in your mouth in about 30 minutes, so that is a major win.
2 3/4 cup flour
2 tsp cream of tarter
1 teaspoon baking soda
1/2 tsp salt
1 cup shortening (I love fairtrade palm, and my mom is all about the butter Crisco)
1 cup sugar
2 eggs
1 tsp vanilla
2 tsp cinnamon
1/4 cup sugar
1/2 - 1 tablespoon cinnamon (depending on personal taste)
Preheat the oven to 375˚ F. Sift the flour, cream of tartar, baking soda, and salt into a medium-sized bowl and set aside.
In the large bowl, add the shortening and mix with an electric mixer on medium until the shortening is creamy. Gradually add the sugar and continue to beat until it is light and fluffy. Add the eggs one at a time and the vanilla, and beat until the mixure becomes a light pale yellow. Gradually, add the dry sifted dry ingredients and beat just until combined.
In a small bowl, add sugar and cinnamon and mix until combined.
Roll dough into 1-inch balls. Roll the balls into the cinnamon and sugar mixture. Place on an ungreased baking sheet 2 inches apart.
Bake 12-15 minutes. Cool on wire racks. Enjoy!
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