When I was growing up my maternal grandparents lived only two doors away and there was nothing better than stopping in on the way home from school to the smell of some freshly-baked cookies and enjoying them with a fresh pot of tea and talking about the day. Snickerdoodle cookies were one of our favourites.
Many people might associate snickerdoodles with Christmas because of the cinnamon and sugar, but trust me, snickerdoodles are meant to be consumed all year through!
One of the things I like most about snickerdoodles (other than their delicious, buttery, cinnamony crunch), is that they are so quick to make! I’m not a fan of making cookies that require refrigeration, rolling out, and being fiddly. No, my time is much better spent doing other things!
I had forgotten just how easy these little delights were until the children and I made a batch to share with the neighbours. In about an hour we had made about five dozen cookies and had everything cleaned up, too! And the kids love to help…both in the making and in the eating.
Ingredients for Snickerdoodle Cookies
- 1 Cup Shortening
- 1 1/2 Cups Sugar
- 2 eggs
- 2 1/4 Cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- Plus sugar and cinnamon to roll the balls in
- Cream shortening, sugar, and eggs together well.
- Sift together the flour, baking soda, and cream of tartar.
- Mix all the ingredients together.
- Roll the dough into balls about the size of a walnut.
- Roll the balls in a mix of sugar and cinnamon. Make this mixture to taste; we love cinnamon so we tend to go heavy on this ingredient.
- Put the sugared balls on an ungreased pan. Do not flatten them as they will spread out on their own.
- Bake for 10 minutes at 400F/ 200C / 180C Fan-assisted oven.
These snickerdoodle cookies are light and buttery and have a satisfying crunch. If you are a ‘dipper’ these would be great for that (I’m not a dipper so I enjoy mine in their full flavour). My children love these sweet treats, and I love making new memories for my children, just as I have my own memories of making these with Grandma.
Thankfully, this recipe will makes about 4-5 dozen, so you will have enough to keep and enjoy for yourself, as well as having the pleasure to share them with others, if you’re so inclined.