As Cookie week comes to a close, my pants seem to be fitting a little tighter :). It was so fun to have an excuse to have fresh-baked cookies almost every day. Today, I wanted to share a really great recipe for snicker doodles. First of all, I want to hug whoever thought up the name of this cookie, it’s just so fun. This recipe came from AllRecipes.com, submitted by LKUEHL. I made it for the first time about 6 months ago and was instantly smitten. I threw away the other snicker doodle recipe that I had used for so long because this one was simply PERFECT! A little crunchy on the edges and so soft on the inside. My boys really love helping me make snicker doodles because they get the job of rolling the dough balls in cinnamon. It makes them feel so important. While I find it so hard to let go of my OCD when the cinnamon isn’t on there evenly or the dough “ball” is now a dough “blob,” I just have to smile and let it go because it is so fun and rewarding to them.
1 cup shortening
1 and 1/2 cups white sugar
2 and 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
1/4 cup sugar
3 tsp cinnamon
Preheat oven to 375 degrees F.
In a medium bowl, cream together the shortening and 1 and 1/2 cups sugar. Blend in the eggs one at a time until well mixed.
Sift together the flour, baking soda, cream of tartar and salt. Stir into the creamed mixture until well blended.
In a small bowl, stir together the 1/4 cup sugar and 3 tsp cinnamon. Roll dough into walnut sized balls (or use your medium-sized cookie scoop). Roll balls in the cinnamon-sugar mixture. Place them on an ungreased cookie sheet, two inches apart.
Bake for 8-10 minutes . When cookies get that “cracked” look, they are ready to come out of the oven (see picture). As with most cookie recipes, you always want to pull them from the oven before they seem to be fully cooked or browned. This will keep your cookies nice and soft.
Cool on wire racks then seal in an airtight container to keep soft.