Hundreds of different recipes for Snickerdoodles can be found in cookbooks and private recipe collections; some of these recipes are dated as early as 1902. Most agree that these old fashioned crackly top sugar cookies, which are coated in cinnamon sugar and contain cream of tartar, are delicious. How they got their name, however, is a subject of disagreement. Some believe that the whimsical name came from a mispronounciation of a German or Dutch word, while others believe they originated in New England and were given a nonsensical name as many dishes were during that period of time.
Snickerdoodles are quick to make, and easy enough for children to help. Using a small scoop not only makes shaping faster, it insures that the cookies are uniform in size. Once the balls of dough are scooped, it takes just a minute to roll them in the hand into small balls, then roll them in a cinnamon sugar mixture. Using all butter in these cookies results in a crisper cookie; using all shortening results in a softer, chewier cookie.
4 dozen cookies
1/2 cup butter
1/2 cup shortening
1 1/3 cups sugar
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon ground cinnamon
- Preheat the oven to 350°.
- Cream the butter, shortening, sugar, and eggs until light and fluffy.
- Stir in the dry ingredients and blend well.
- In a separate bowl mix the 1/3 cup sugar and cinnamon.
- Scoop tablespoons of the dough, and roll into balls.
- Roll each ball into the cinnamon sugar mixture and place on parchment-lined baking sheets.
- Bake for 10-13 minutes or until lightly browned and set.
- Transfer the cookies to cooling racks and cool thoroughly.
Amount Per Cookie
Calories 97 Calories from Fat 41
Percent Total Calories From: Fat 42% Protein 4% Carb. 53%
Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 14 mg
Sodium 73 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 7 g
Protein 1 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 1%