Monday, April 9, 2012


I have been making these cookies since I was in the 5th grade. Yep, the 5th grade. In my 7th grade English class we had to demonstrate something to the class. I demonstrated how to make snickerdoodles. They're my go-to cookie. They're a wee bit labor intensive, but they're not hard. They're easier if you have a standing mixer, but I made them for years with an electric mixer and a sturdy wooden spoon. This recipe came out of a Better Homes & Gardens cookbook that my mom had, but I've never seen the same recipe anywhere else, even in newer Better Homes & Gardens cookbooks. So, this might be the only place you can get this recipe for snickerdoodles. I hope you like them!


3 3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 c. butter, softened (DO NOT microwave! Be patient and let it soften on the counter!)
2 c. + 2 Tbs. sugar, divided
2 eggs
1/4 c. milk
1 tsp. vanilla
1 tsp. cinnamon

Preheat oven to 375 degrees. In medium bowl, mix together flour, salt, baking soda, and cream of tartar. Set aside. In large bowl, beat butter for 30 seconds. Add 2 c. sugar and beat until fluffy. Add eggs, milk, and vanilla; mix well. Add flour mixture. If you have a standing mixer, this is where it really comes in handy. If you just have a handheld mixer, don't use it to mix the flour mixture in! Put it down, get out a trusty wooden spoon, and give your arm a good workout. Mix until all the flour mixture is incorporated and a dough forms. In small bowl, mix 2 Tbs. sugar and cinnamon. Roll dough into 1-inch balls, then roll balls in cinnamon-sugar mixture. (This is the labor intensive part, it takes awhile to roll all that dough into little balls.) Place on greased cookie sheet and flatten slightly with the bottom of a glass. Bake 8-10 minutes (my oven usually takes 11) or until edges just barely start to turn golden. Just barely! Don't overdo it. Remove to cooling rack to cool completely.

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