Our Family’s Favorite Snickerdoodles
To finish off this month’s food history spotlight on cookies, I wanted to share one of our family’s favorite cookie recipes with all of you! It is so very hard to pick one favorite cookie recipe, but this snickerdoodle recipe is one of our all time favorites. It is a bonus that it is super easy too!
No one knows where the name for this cookie came from. Some suspect that the name snickerdoodle comes from the New England states where the cookie was first made and that the name implied that the cookie was quick to make. But just like other cookies with rather funny names like hermits, jumbles, rocks and crinkles, they still taste good!
Cream the butter and add the 1 1/2 cups sugar gradually.
Cream until fluffy.
Add the eggs and mix well.
Add the flour gradually.
Chill thoroughly for about 1 to 2 hours.
Mold the dough into small balls using about a Tbsp. of dough for each ball.
Roll the dough balls in the mixture of remaining sugar and cinnamon.
Place about 2 inches apart on an ungreased cookie sheet.
Bake at 400 degrees for about 10 minutes or until the edges begin to brown.
To make your own self-rising flour, add 1 1/2 tsp. baking powder and 1/2 tsp. salt to every cup of flour.
Ingredients
Directions
Cream the butter and add the 1 1/2 cups sugar gradually.
Cream until fluffy.
Add the eggs and mix well.
Add the flour gradually.
Chill thoroughly for about 1 to 2 hours.
Mold the dough into small balls using about a Tbsp. of dough for each ball.
Roll the dough balls in the mixture of remaining sugar and cinnamon.
Place about 2 inches apart on an ungreased cookie sheet.
Bake at 400 degrees for about 10 minutes or until the edges begin to brown.
To make your own self-rising flour, add 1 1/2 tsp. baking powder and 1/2 tsp. salt to every cup of flour.
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