Recipes

THE Snickerdoodle Recipe {Menu Monday}

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I’ve been baking since I was old enough to stand on the kitchen stool and “help” my mom stir in the chocolate chips. By the time I was 14, I had discovered my signature cookie recipe. It was a recipe for Snickerdoodles included with a set of youth fiction books I read over and over. I made those cookies for every youth group event and special occasion possible! Somehow over the years of moving back and forth from college to camp and eventually away from home, I lost that precious snickerdoodle recipe.

A few weeks ago, my aunt posted a copy of the recipe on her Facebook page! The notes at the top of the paper indicated that I’d given it to her in 1998. Thankfully she keeps better track of her recipes than I do! I found reason to make a batch last weekend – they are as good as I remembered. Here is THE Snickerdoodle Recipe!

Holly’s Super-Duper Snickerdoodles

Mix well:

  • 1/2 cup softened butter or margarine
  • 3/4 cup sugar
  • 1 egg

In another bowl sift together:

  • 1 1/2 C sifted flour (I just mix it up with a wisk before I add the other dry ingredients)
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Set aside:

  • 2 Tablespoons sugar
  • 2 tsp. cinnamon

1. Combine wet and dry ingredients until completely incorporated.
2. Chill dough one hour in refrigerator.
3. Roll dough into balls the size of small walnuts (I use a cookie scoop for consistency).
4. Coat balls in cinnamon/sugar mixture.
5. Place about 3″ apart on ungreased cookie sheets.
6. Bake at 400 degrees till center is almost set and cookie appears lightly browned, 6-8 minutes. (Cookies will puff up at first, then flatten out with a crinkled top)

I hope you’ll try these!

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