This is probably the first recipe I ever learned to make. A ton of my recipes come from my Mom’s Mom, but THIS recipe is from my Dad’s Mom. Grandma Edwards Snickerdoodles. I’m sure most snickerdoodle recipes are actually very similar, but this one is precious to me, full of memories in the kitchen.
I have some CLEAR memories of making batches of these with my sisters. And having contests to see who could eat one the fastest after they came out of the oven (basically testing who could handle burning their tongue, why did we do it? I have no idea)
These are fast and easy to make, so great for a last minute treat in the evening. An easy treat the kids can make and if I find out last min company is coming it’s a great go to treat!
- 1/2 C butter
- 1/2 C shortening
- 1 1/2 C granulated sugar
- 2 eggs
- 2 3/4 C all-purpose flour
- 2-3 tsp cream of tartar
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 Tbsp cinnamon
- 1/2 C granulated sugar
- Preheat oven to 350
- Cream the butter, sugar and eggs.
- Add the flour, cream of tarter, nutmeg, soda, and salt, beat.
- Roll the dough into even sized balls.
- Mix the cinnamon and sugar evenly.
- Coat with cinnamon and sugar
- Cook 8-9 min on parchment paper
So tips and tricks:
The original recipe calls for all shortening (no butter). But as I got older and more interested in flavor I wanted to try all butter! The flavor was AMAZING, but the cookies were THIN and VERY flat. So… all shortening for FAT cookies, all butter for flat cookies and I like a mix of the two for a moist cookie with good flavor!
Cookie Scoops! For cookies that are all the same size (like you want to put them in a jar like this) use candy/cookie scoops! For small cookies that fit in these small jars I used a 100 scoop, usually I use larger scoops just for the family.
OVER BAKING – don’t do it. After the 8-9 mins you won’t think the cookies are done, they will have JUST started to crack along the top. They won’t be darker at all, and if you try to move them off the parchment paper they will be super wet still. BUT when they cool they will be PERFECT! If you cook until the bottom is golden when they cool they will be WAY to crisp.
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Hi! I live in a country where there is no cream of tartar. Is it possible to make the cookies without it? or it there anything I could replace it with? thanks for the help! 🙂
yes, it won’t be QUITE the same, but substitute the cream of tarter AND baking soda for 2 tsp baking powder (not 3 or 4)