These are CT’s favorite cookie – this particular recipe is, I should say. Everyone loves these. They are best the day of and next day but don’t hold up as well in my opinion. They are still super easy and yummy though. Nothing like a fresh Snickerdoodle.
Funny name huh? Snickerdoodle! It’s from German – schnecke meaning snail because it’s based on schneckenudeln which looks like our cinnamon buns (or small shell). In America, land of cookies, they liked funky, whimsical names and they kinda compared the cake to t he cookie and there ya go… the Snickerdoodle was born. Make sense?
I know, you dont care. You just want the mouth-watering recipe!
SNICKERDOODLE COOKIES
about 3 dozen large cookies
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
cinnamon-sugar mixture to roll dough balls in
- Preheat oven to 400 degrees F.
- Cream together butter, shortening, sugar, eggs and vanilla.
- In separate bowl mix flour, cream of tartar, soda and salt.
- Add to creamed mixture & blend.
- Shape dough by rounded spoonfuls into balls. I use a tablespoon scooper.
- Drop balls into cinnamon sugar mixture. Roll around to coat fully.
- Place 2 inches apart on ungreased baking sheets.
- Bake 8-10 minutes until set but not too hard. Remove immediately from baking sheets.
