December 20, 2011


I tend to make snickerdoodles during the holidays.  I don't know if they are a traditional holiday cookie, but they are easy to make and one batch of dough makes a lot of cookies.  Since we like to give boxes of cookies to our friends and family, these little beauties are a perfect fit.

Snickerdoodles pack a punch in flavor, too.  They are not too sweet, and the cinnamon adds just the right amount of spice.  They have a chewy texture and have just the right amount of crisp around the edges when baked right.

This is another recipe that may have found it's way into our family through the St. Joan of Arc recipe book.  Complete with annotations, this recipe looks like it has had a lot of use.

There was also a typed recipe card in the recipes I sorted through.  This card doesn't take into account the annotations and calls for the cookies to be bakes in a 400 degree oven for 7 minutes.

I have found the cookies bake best at 375 degrees for 8 minutes.  I also use butter instead of shortening and the cookies turn out just fine. 


1 cup butter or shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
Cinnamon and sugar to coat


Mix thoroughly butter or shortening, sugar and eggs.  Sift together and stir in dry ingrdients.  Roll into ball the size of small walnuts.  Roll in mixture of:

2 tablespoons sugar
2 tablespoons cinnamon

Place 2 inches apart on ungreased baking sheets.  Bake until lightly browned, but still soft.  Cookies puff up, then flatten out.  Bake 8 minutes in 375 degree oven.  Makes about 5 dozen.

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