Snickerdoodle Cookies

Do you have a specific food from childhood that when you smell "that smell" it brings back feelings and thoughts from when you were a kid? Mine is snickerdoodles, a delightfully crisp and sugary concoction that says "home"! This is the recipe my mom always made. I am expanding on the instructions I was given, but the technique and ingredients remain true to the original. I think the recipe was from Betty Crocker!


Makes about 3 dozen


1/2 cup unsalted butter, softened (I leave it on the counter overnight)

1/2 cup vegetable shortening (yes, the Crisco stuff!)

1 1/2 cups granulated sugar

2 large eggs

2 3/4 cups all-purpose flour

2 TSP cream of tartar

1 TSP baking soda

1/4 TSP salt


2 TB granulated sugar

2 TSP cinnamon


Preheat the oven to 400˚ F.


In a large bowl combine butter, shortening, and 1 1/2 cups sugar with a hand held mixer on medium speed. Mix until light and fluffy. Add the two eggs and mix until well incorporated.

In a separate bowl whisk together flour, cream of tartar, baking soda and salt. A little at a time, pour the flour mixture into the butter mixture until combined. It will appear a bit crumbly.


In a small bowl mix together the 2 TB sugar and 2 TSP cinnamon. Set aside.


Next form balls of dough about 1 1/2". Roll them in the sugar mixture and place on a parchment lined baking sheet. (I always bake cookies on my Silpat mats. Use it if you have them.) Place them 2 " apart because they do spread.




Bake 9 - 10 minutes. Remove from the oven and let them cool for 3 minutes before transferring them to a wire rack to finish cooling.





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