Cookies are one of the things I enjoy baking the most. Snickerdoodles are at the top of the list of our favorites. I got this recipe out of a McDonnell-Douglas cookbook given to me by my dad in the 1970s. It rivals any that you would buy. By using a regular sized ice cream scoop to form the cookies, I get them just as big as $3 cookies sold in fancy schmancy bakeries for a fraction of the cost. You will note that this recipe does not call for vanilla. My oldest son and I have an on-going argument about that. I feel like a true snickerdoodle should have a cinnamon flavor with an aftertaste of cream of tartar. He thinks nothing is good unless it’s got vanilla in it. Try it my way first. Then, if you must, go get the vanilla.
1. Info for Snickerdoodles
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 18
- Calories: unavailable
2. Ingredients for Snickerdoodles
- 1 cup shortening
- 1½ cup sugar
- 2 eggs
- 2¾ cups flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 2 Tbsp sugar
- 2 tsp cinnamon
- Cream the shortening and sugar.
- Be sure to scrape down the sides of your mixing bowl so that everything is incorporated.
- Add the eggs.
- Scrape again.
- Combine flour, salt, soda and cream of tartar, then add and mix.
- Combine remaining sugar and cinnamon in a small bowl.
- Scoop out cookies.
- As I said, I use a regular ice cream scoop (size 20).
- You can achieve the same result by using a ¼ cup measuring cup.
- If you want smaller cookies, use a spoon or a size 7 ice cream scoop.
- I prefer the uniformity of scoops.
- Release the cookie dough into the cinnamon mixture and turn to coat.
- Place on an ungreased cookie sheet.
- With the big ones, I can fit 6 on a sheet.
- I get 17-19 big cookies or 3 dozen smaller ones out of this recipe.
- Bake at 375 degrees for 9-11 minutes if big, 7-9 minutes if small.