Snicker Doodle Cookies

by Anza Goodbar
(last updated October 27, 2014)

I love cookies and snicker doodles have to be one of my favorites. Some of my earliest childhood memories were of me in the kitchen with my Granny backing cookies. From the time I was 3 or 4, she would give me the very important task of rolling the cookie balls in the cinnamon and sugar mixture. I thought it was the most important job of all!

This is a simple recipe and it is an excellent recipe to get kids involved. Little fingers love to make dough balls and roll them in the cinnamon AND sugar mixture. Be sure to put down a drop cloth to catch the crumbs that will fall.

This cookie is different from a traditional sugar cookie because it uses cream of tartar. The cream of tartar gives a bit of a sour taste that compliments the sweet of the sugar cookie base. The cinnamon and sugar coating gives a pretty crinkled top when the cookie cools.

It is import to take these cookies out of the oven when they are still soft as these cookies become crisp when they cook and make a great traveling cookie. I use them regularly at holiday cookie exchanges. They are always a favorite.

I used to keep cookie dough in the freezer for the kids to make fresh cookies as an after-school snack. This dough freezes well. Roll the cookies up in advance and keep them in an air-tight container, take out what you need, and bake the cookies fresh on demand.

Ingredients

  • 1/2 Cup Softened Shortening
  • 1-1/2 Cup Sugar
  • 2 Eggs
  • 2-3/4 Cups Flour
  • 2 Teaspoons Cream of Tartar
  • 1 Teaspoon Soda
  • 1/2 Teaspoon Salt

Directions

  1. With a blender, cream the shortening, sugar, and eggs.
  2. Stir in soda, salt, and cream of tartar.
  3. Blend in the flour.
  4. Chill dough 2 to 3 hours or overnight.
  5. Preheat oven to 400 degrees F.
  6. Roll dough into balls about the size of walnuts.
  7. Mix cinnamon and sugar in a small bowl.
  8. Roll balls in cinnamon and sugar mixture.
  9. Place cookies 2 inches apart on an ungreased cookie sheet or baking stone.
  10. Bake for 8 to 10 minutes or until lightly browned, but still soft.

These cookies will puff up then flatten with a crinkled top when cooled. Since the cookies crisp up as they cool, they make a nice dunking cookie in milk or tea.

Author Bio

Anza Goodbar

Anza is a single mother of four who makes her home in Colorado. She enjoys writing, hiking and is an avid football and hockey fan. She is the owner of a virtual business services company; writing is just one of the many services her company offers. ...

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