Snickerdoodle Cookies
Snickerdoodle Cookies
This recipe comes from the 1963 Betty Crocker's Cooky Book. This classic cookie book was the hallmark of my childhood Christmas kitchen. When this book was pulled of the shelf and cracked open it felt as if someone was sprinkling Christmas magic all over the house. This Snickerdoodle recipe, and Ethel’s Sugar Cookies, are my favorite from this special cookbook.
Snickerdoodles
6 dozen cookies
400° | Sheet pans lined with parchment
Ingredients
1 c butter (room temperature)
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp. soda
1/4 tsp. kosher salt
Cinnamon Sugar Topping
3 Tbs granulated sugar
3 Tbs cinnamon
Steps
Cream butter and sugar.
Add eggs to the butter sugar mixture and mix thoroughly.
In a separate bowl, mix flour, cream of tartar, soda and salt. Blend into the wet ingredients, gradually.
Shape into 1" balls and roll in a bowl with the cinnamon and sugar topping mixture.
Place 2" apart on baking sheet.
Bake for 8-10 mins. These cookies will puff up and then flatten out.
Allow to sit on the pan for a minute and then remove to a cooling rack.
Cool completely and store in an airtight container. Enjoy!
How fun is this book?
The 1963 edition of Betty’s Crocker’s Cooky Book is a time capsule. The recipes showcase a fantastic variety of classic recipes that stand the test of time, while the style and notes remind me how much has changed culturally.
Kitchen Acumen Tips
If you have leftover cinnamon sugar mixture, use it to make cinnamon toast. Spread butter on bread and sprinkle with cinnamon sugar. Toast in oven, or toaster oven, for a few minutes until crispy.
During the holiday baking season I leave a pound or two of butter on the counter at room temperature so that I can easily mix a batch of cookies when I have 30 minutes to spare.
This cookie dough can be kept in the fridge for several days before baking. Allow it to warm up a bit to make rolling the dough into balls a little easier.
As long as you have some large mixing bowls, this is an ideal recipe for the baker who doesn't have a stand mixer. I didn't have a stand mixer until I was well into my 30s. Some recipes are more challenging with a hand mixer. This is not one of them.
