My mother wasn’t a great cook. She really only made a few things and none of them very well.
But she did sometimes bake. And she was good at that.
We had the Betty Crocker Cookie Book - I have made several recipes from that book on this blog. So any of the recipes from there bring fond memories for me.
This recipe is not from that book, but the end result is the same.
I absolutely love snickerdoodle! The cookies are a sugar cookie like base. So a very simple cookie to start with.
What makes snickerdoodles special is the cinnamon sugar. The combination coats the whole cookie, giving it a lovely sweetness along with the cinnamon flavor.
The cream of tartar also contributes to the magic. The cookies puff up while cooking, then flatten out as they cool.
Because of the puffing and flattening, the cookies have a lovely crinkled top.
They are delicious, but I don’t make them often as I can’t stop eating them!
SNICKERDOODLES1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 3/4 Cups Sifted Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
Cream shortening, sugar and eggs thoroughly. Sift in flour, cream of tartar, baking soda and salt. Blend well. Chill. Roll into balls the size of small walnuts. Roll in a mixture of cinnamon and sugar. Place 2 inches apart on baking sheets. Bake in a 400 degree oven for 8 to 10 minutes. Cookies puff up at first and then flatten with crinkled tops.
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