Maybe it’s the idea that their name sounds like a sweet treat straight out of a Roald Dahl book. It’s possible that it’s because they have a look that says simplicity, but a crackled finish that radiates whimsical detail. There’s a good chance it’s because the name originates from the German word, Schneckennudeln, meaning “snail noodles.”
Whatever it is, I love snickerdoodles!
They happen to be one of Aaron’s favorite cookies as well, so several years ago I went on a search for the best snickerdoodle recipe I could find. And I do believe I found it! This one has been my favorite for years. I wish I remember where it came from so I could give proper credit, but I copied it down years ago and have no idea where I pulled it from. I love how this recipe uses the more traditional way of making snickerdoodles with cream of tartar and baking soda instead of more modern recipes that use baking powder. They seem old fashioned, lovely, and straight out of grandma’s kitchen. ♥ Enjoy!
How about you? Tell me what your favorite cookie is!
Makes about 4 dozen
2 1/2 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temp
1/2 cup vegetable shortening
1 3/4 cups sugar, divided
2 large eggs
1 tsp pure vanilla extract
1-1 1/2 tsp ground cinnamon
- Strain together the flour, cream of tartar, baking soda, and salt. Set aside.
- In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter and vegetable shortening on medium speed until lightened in color, about 2 minutes. Add 1 1/2 cups of the sugar in a steady stream and mix for another 2 minutes. Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition and scraping down the side of the bowl as needed. Stir in the vanilla.
- Add the dry ingredients in two additions, mixing just until blended after each addition. Scrape the dough into a clean bowl, cover with plastic wrap, and chill for 6 to 8 hours, or overnight.
- When ready to bake the cookies, position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Lightly butter the cookie sheets.
- Divide the dough into quarters. With lightly floured hands, shape each quarter into a log. Slice each log into 12 equal pieces and roll into small walnut-size balls.
- Combine the remaining 1/4 cup sugar with the cinnamon in a small mixing bowl. Working one piece at a time, place each ball in the mixture and briskly rotate the bowl in a circular motion to coat the dough evenly with the mixture.
- Place 3 inches apart on the cookie sheets. Bake for 10-12 minutes, or until lightly browned. Toward the end of baking time, rotate the pans from top to bottom and front to back. (A shorter baking time will make these cookies chewier, while longer baking results in crispiness.) Remove the cookies from the oven and let rest or 5 minutes. Transfer with a thin metal spatula to wire racks to cool.
- Storage: Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen.