My grandmother (S. Alice Rassmusen) and mother (Joyce Bruneau) have made snickerdoodle cookies a favorite to bake. I started making them when I was around ten years old. The recipe came from Betty Crocker’s Picture Cookbook, printed in 1956. As I became more of an experience baker I improved upon it, adding real vanilla, and cooking for less time to make them chewier. I believe I make these cookies more often than any other cookies. They cost less (no butter or chocolate) and I always have the ingredients on hand (I buy cream of tartar in bulk). Besides, it’s quick to mix up.
2 c. shortening
3 c. sugar
4 eggs
2 tsp. vanilla
4 tsp. cream of tartar
2 tsp. baking soda ½ tsp. salt
5¼-5½ c. flour
6 T. sugar
3 tsp. cinnamon
Pre-heat oven to 350°. Cream together shortening, sugar, eggs, and vanilla. Add cream of tartar, soda, and salt. Add just enough flour to be able to roll dough into a ball. Roll balls about 1½-inch thick (larger than a walnut, smaller that a golf ball). Mix the sugar and cinnamon in a bowl, and roll the balls in the mixture. Place on a lightly greased cookie sheet (about nine to a sheet). Press down lightly. Bake for 12-13 minutes until very light brown. Do not over-bake. They are meant to be chewy and soft.
Snickerdoodle Cookies
My grandmother (S. Alice Rassmusen) and mother (Joyce Bruneau) have made snickerdoodle cookies a favorite to bake. I started making them when I was around ten years old. The recipe came from Betty Crocker’s Picture Cookbook, printed in 1956. As I became more of an experience baker I improved upon it, adding real vanilla, and cooking for less time to make them chewier. I believe I make these cookies more often than any other cookies. They cost less (no butter or chocolate) and I always have the ingredients on hand (I buy cream of tartar in bulk). Besides, it’s quick to mix up.
2 c. shortening
3 c. sugar
4 eggs
2 tsp. vanilla
4 tsp. cream of tartar
2 tsp. baking soda
½ tsp. salt
5¼-5½ c. flour
6 T. sugar
3 tsp. cinnamon
Pre-heat oven to 350°. Cream together shortening, sugar, eggs, and vanilla. Add cream of tartar, soda, and salt. Add just enough flour to be able to roll dough into a ball. Roll balls about 1½-inch thick (larger than a walnut, smaller that a golf ball). Mix the sugar and cinnamon in a bowl, and roll the balls in the mixture. Place on a lightly greased cookie sheet (about nine to a sheet). Press down lightly. Bake for 12-13 minutes until very light brown. Do not over-bake. They are meant to be chewy and soft.