The Snickerdoodle is a drop cookie topped with ground cinnamon and sugar. It has a cracked surface and can be crisp or soft. Its name and origin are a mystery. Some think the name came from New England because they often have playful, whimsical cookie names. The invention of the Snickerdoodle is also questionable with many theoretical possibilities. According to Food historians, this cookie was most likely coming from 19th century New England. The cookie does not call for vanilla flavoring or any other liquid flavoring. The star player in this cookie is the crunchy cinnamon-sugar coating, so it is important to use the best cinnamon you can find. I am fond of Vietnamese cinnamon which is readily found in most grocery stores.
I have been making Snickerdoodles since 1971 and although I have experimented with different recipes, I always come back to the original Betty Crocker recipe. This particular recipe produces the classic light and airy, sweet, crunchy cookie that has always been a favorite in our house. During the holidays, I sometimes bake a batch of these cookies and place them in a pretty Christmas tin or cookie jar with the recipe attached and give it as a gift. My mother always enjoys getting a surprise tin of Snickerdoodles in the mail! In my opinion, the humble Snickerdoodle is the comfort food of the cookie world! I hope you’ll try it!
The Recipe:
Ingredients
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup Crisco vegetable shortening
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
The Topping:
- 2 Tablespoons sugar
- 2 teaspoons ground cinnamon
Heat oven to 400ºF. Mix the sugar, butter, and shortening with an electric mixer for about 1 minute. Add eggs, one at a time, mixing just until blended.
Combine the flour, cream of tartar, baking soda and salt in a separate bowl and gently stir. Add the flour mixture to the butter-sugar mixture and mix until the dough comes together. Do not overmix.
Shape dough into 1 1/4-inch balls. Mix 2 Tablespoons of sugar and 2 teaspoons of sugar. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. The cookie may seem underbaked, but do not be tempted to bake them longer than 10 minutes or they will burn. Remove from cookie sheet to cool on a wire rack.
