I must have led a pretty sheltered life. I had heard the term snickerdoodle, but never knew what it, or one, was. And I never even had any desire to find out. Without knowing what it was, I thought it was some goofy treat that only kids would like. I mean no adult called that first snickerdoodle a snickerdoodle because they wanted to impress other adults with it, did they? And then, at the ripe age of 31, I met my husband. His favorite cookie of all time is the snickerdoodle. So, of course I had to not only learn what one was, I had to learn how to make them. I procured this recipe from his mom (thanks Patty!) and my skepticism remained during the making of that first batch until…I tasted one. Cinnamon and sugar! Who can diss such a wonderful combo? I’ll never turn my nose up at a snickerdoodle again.
Given that it is our 6th anniversary, and one of the traditional gifts for this year is sugar, I simply had to make a batch. Anniversary or not, you should too!
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 cup butter, softened
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 tsp. cream of tartar (I don't taste much of a difference if this is left out so I consider it optional -- but snickerdoodle die-hards say they're not the same without it)
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 Tbs. sugar
- 1 1/2 Tbs. ground cinnamon
- 1. Preheat oven to 400 degrees.
- 2. Mix sugar, butter, and eggs.
- 3. Add flour, cream of tartar, baking powder and salt.
- 4. Mix topping ingredients in a small bowl.
- 5. Form the dough into balls about the size of golf balls. Roll in the topping and place 2 inches apart on a baking sheet.
- 6. Bake for 8-9 minutes or until set.