July 17, 2012 | No Comments

Snickerdoodle Cookies Plate

I have a couple friends who love snickerdoodles, so they keep coming up in conversation. They have been on my mind for a couple months now. It has been a long while, but I used to make a super addictive snickerdoodle cookie. As I recall, It was crispy on the edges, but chewy in the middle, and flattened and crackled perfectly when it cooled. If I was given a choice between a chocolate chip cookie and my snickerdoodle, I would have gone with the snickerdoodle, hands down.

Snickerdoodle Cookie Dough

For those of you who do not know me, I would normally choose chocolate anytime over anything, so that is saying a lot about my old recipe. I am not sure what happened to the recipe, but I remember it called for shortening. That was the only reason I purchased shortening, other than for my wonderful Mother In Law to make pies with, when she and my wonderful Father In Law visited.

Cinnamon Sugar Mix

I have been looking through recipes in cookbooks and online, and they all have the similar ingredients. A lot of them call for shortening, but I did not have any in the house today, so the fat I chose was butter. The cookies did not flatten and crackle like my old recipe, but they were really yummy, with crispy edges and a delicate inside crumb. Next time I make these I will go out and get some shortening, and use half shortening and half butter and let you know if they flatten and crackle.

Snickerdoodle Cookie Dough Balls

I have substituted 1 cup of whole wheat flour, instead of all AP flour, to make them a tad more nutritious.

Snickerdoodle Cookies Cooling Rack

Though I do not ever recall my mother making them, these cookie inspire happy thoughts of cinnamon spiked holidays, and spending time with family and friends. I hope you enjoy a snickerdoodle today, and take the time to taste your own memories.


Recipe type: Cookie
Author: Jillian
  • 1 cup soft butter
  • 2 large eggs
  • 1 1/2 cup organic cane sugar
  • 1 3/4 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp cream of tartar
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • For dipping cookie balls
  • 2 Tbsp sugar
  • 2tsp cinnamon
  1. Cream together butter, eggs and sugar
  2. Whisk together flour, cream of tartar, salt, and baking soda
  3. Mix dry ingredients into wet ingredients, until just combined
  4. Chill dough for 1-2 hours in refrigerator
  5. Preheat oven to 400 degrees F.
  6. Place cinnamon and sugar in small bowl for rolling dough balls
  7. Take out dough
  8. Scoop out Tbsp sized pieces and roll into balls
  9. Roll in sugar cinnamon mix
  10. Place on cookie sheet 2 inches apart
  11. Bake 9-12 minutes or until just lightly golden and puffy
  12. Let sit for 5 minutes on sheet tray and move to rack to cool completely
  13. Cookie will flatten a little when cooled
  14. Enjoy


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