Mom’s Snickerdoodles

Nobody does cookies better than Mom. But she gave me her Snickerdoodle recipe. Woo hoo!

She always liked to make them thin and crispy, so she could dunk them in milk. Personally, I like them slightly crunchy on the outside and soft in the middle. Luckily, you can make these either way and they are awesome.

Anytime I make these and I don’t hog them all for myself, I get great comments, such as:

• “Wow! I’ve had snickerdoodles before, but nothing like these!”
• “Holy Toledo, these are the most delicious snickerdoodles I’ve ever had!”
• “Well shut my mouth and call me Dorothy, these snickerdoodles are the winners!”

See what I mean?

Mom’s Snickerdoodles

Wendell Troy

Best. Cookies. Ever.

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Course Dessert

Cuisine American

Servings 12 people

Calories 383 kcal

Ingredients

  

1x2x3x

• 1 cup shortening
• 1.75 cups granulated sugar divided
• 2 large eggs
• 1.5 tsp cinnamon divided
• 0.5 tsp cloves oops, I spilled a whole tsp in there!
• 0.25 tsp nutmeg
• 1 tsp vanilla extract
• 2.75 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 0.5 tsp sea salt

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Instructions

 

• Preheat the oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper.
• In a large bowl, mix together the shortening, 1.5 cups sugar and eggs.
• Add 0.5 tsp cinnamon, cloves, nutmeg and vanilla. Continue mixing until fully blended.
• Add flour, cream of tartar, baking soda and salt. Mix together until fully combined into a nice, sticky dough.
• Roll dough into 1.25" balls and place on cookie sheet about 2" apart.
• Use butter or shortening to coat the bottom of a glass. Place remaining sugar (0.25 cup) and cinnamon (1 tsp) in a small bowl and combine.
• Dip the bottom of the glass into the cinnamon and sugar mixture, then press lightly on one of the dough balls until to desired thickness — the more you press them, the thinner and crispier they'll be.
• Bake at 350 degrees for about 10 minutes, or until the edges just start to lightly brown.
• Try not to eat them all in one sitting. I know. It's hard.

Notes

I like my cookies lightly crisp on the outside and soft in the middle. To achieve this, only a slight flattening of the ball is required during the pressing step. In fact, you could skip pressing altogether, if you like.

Cinnamon and sugar combined are my nemesis. I will often sprinkle the tops of the cookies with more of it before baking.

Nutrition

Serving: 3cookiesCalories: 383kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 31mgSodium: 202mgPotassium: 127mgFiber: 1gSugar: 29gVitamin A: 46IUVitamin C: 0.01mgCalcium: 12mgIron: 2mg

Keyword baking, comfort food, cookies, sweet

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