Snickerdoodles
The Gingham Apron girls’ ears always perk up when they hear that the farmers are working close by. Snickerdoodles seem to be a favorite among the workers, so…..I jump up, turn on the oven and file through the recipes. Here it is:
Snickerdoodles
Author: Denise
Recipe type: Dessert
Cuisine: American, European
Prep time:
Cook time:
Total time:
Serves: 3½ dozen
Timeless and delicious! Need I say more?
Ingredients
- 1 C soft shortening (part butter)
- 1½ c sugar
- 2 eggs
- 2¾ c all-purpose flour
- 1 t baking soda
- 2 t cream of tartar
- ¼ t salt
- Mixture for rolling:
- 3 T sugar
- 3 t cinnamon
Instructions
- Preheat oven to 375 degrees.
- Cream butter and sugar
- Add eggs, 1 at a time, and beat til light anf fluffy
- Add flour, soda, cream of tartar and salt.
- Roll into balls, about the size of a black walnut.
- In a separate bowl, toss the sugar and cinnamon together. Add balls to mixture, 2 or 3 at a time, then place on cookie sheet ½" apart.
- Bake for 10-12 min. Cool on rack.
When the dough mixes away from the bowl and sticks to the beater, you know you have enough flour. 
Shaking 4 at a time works well and saves time.
When transferring hot cookies to paper, they are very fragile, so handle with care. (Notice the broken one below spatula. They are still delicious when broken.)
Want more cookies? Pop over here to see more!
Perfect. Classic. Give me a stack and a glass of milk!
How much cream of tartar goes in the Snickerdoodles?
P.S. The kids (40 yrs. apart) love Shelby’s Frito Corn Salad!
My Goodness, Jennifer!! Thanks for pointing this error out. How in the world can you have a good Snickerdoodle recipe without cream of tartar? Well….you can’t. So….put in 2 teaspoons of that strange spice, and you’ll enjoy this recipe so much more.
And….thanks for reading and commenting. We so appreciate it!
Denise