Snickerdoodles

This is my ma’s recipe. And it is a good one. The Christmas after I got married, my mom gave me a recipe book filled with the recipes I grew up with. Things like chicken tamale pie, frozen cranberry salad and her Sunday roast. I am so glad I have this book because I can make Jack the things I grew up loving. Side note: isn’t snickerdoodle the dumbest word you have ever heard?



2¾ cups flour
2 tsp cream of tartar
¼ tsp salt
1 tsp baking soda
½ cup butter, softened
½ cup shortening
1½ cups sugar
½ tsp pure vanilla extract
2 eggs
Cinnamon sugar, for rolling dough

Set oven to 350 degrees.

In a medium bowl, combine flour, cream of tartar, salt and baking soda. Whisk to combine and set aside. In another medium bowl, cream butter, shortening and sugar until light and fluffy. Mix in vanilla and eggs until combined. Add flour mixture and mix until combined.

Roll dough into little balls and roll in cinnamon sugar. Set on baking sheet. Bake for 8-10 minutes.

Rookie’s notes: When it comes to the baking time, do not wait for them to brown on the edges like most cookies. The longer you bake them, the tougher they will be. And some of the flavor gets lost. My first batch wasn’t as good as the second because I let it sit in the oven until they looked done. The second batch was much better because when they came out, they looked a little undone, but once they cooled, they were excellent. Also, to make a good ratio for cinnamon sugar, follow this- ½ cup sugar and 1 Tbsp. cinnamon.