Snickerdoodles are probably my favorite cookie. What can say Holiday Season better than the smell and taste of the cinnamon and sugar coating on these cookies. I have made Snickerdoodle cookies for many years; they are very simple and yet to me, very delicious.
I found this recipe in a small recipe book that Marlys had received from her Aunt Evelyn. Evidently the Ladies of Saint Charles Borromeo had each contributed one or more recipes and then the group published the booklet to raise money.
(Jan Murphy, Calendar of Kitchen Halos, The Ladies of Saint Charles Borromeo)
- 1 cup shortening
- 1 1/2 cups + 2 Tablespoons sugar, divided
- 2 eggs
- 2 3/4 cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 Tbsp. Cinnamon
- Preheat oven to 400 degrees F.
- Cream the shortening and 1 1/2 cups of sugar.
- Add eggs and beat well.
- Add flour, cream of tartar, baking soda and salt.
- Add vanilla extract.
- Form into walnut-size balls and roll in a mixture of sugar and cinnamon (2 Tablespoons each mixed well).
- Bake 10 minutes on greased cookie sheet; cool on sheet 3 minutes before moving to cooling racks.
- Cook one pan at a time.
Hints and suggestions
I use a #50 scoop to measure the dough into a walnut-size ball. And I use silicon mats on my cookie sheets to avoid having to deal with the grease.
When I take the cookie sheet from the oven, I slide a cooling rack onto the cookie sheet under the silicon mat to help the cookies cool. I leave it there for the 3 minutes until the cookies harden enough so I can move them onto my other cooling racks.