Desserts Vegetarian



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!

  1. 3/4 cup white sugar
  2. 3/4 cup brown sugar
  3. 1 cup butter, softened
  4. 2 eggs
  5. 2 3/4 cups all-purpose flour
  6. 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)
  7. 1 tsp. baking soda
  8. 1/4 tsp. salt
  1. 1 1/2 Tbs. sugar
  2. 1 1/2 Tbs. ground cinnamon
  1. 1. Preheat oven to 400 degrees.
  2. 2. Mix sugar, butter, and eggs.
  3. 3. Add flour, cream of tartar, baking powder and salt.
  4. 4. Mix topping ingredients in a small bowl.
  5. 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. 6. Bake for 8-9 minutes or until set.
Adapted from Patricia Zeller
Adapted from Patricia Zeller

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