When I was a child, my mother often made snickerdoodle cookies for my sisters and I to eat as a special treat. My children now love when I make them snickerdoodle cookies, although it seems that I usually make them in the winter months.
However, this is a great recipe to make with the kids when you want to keep them busy: not only does it taste good, but kids love to roll out the dough and coat the pieces in the cinnamon/sugar mix! Of course, when they are rolling out the dough and coating the pieces, they aren’t getting into trouble(at least one would hope).
Snickerdoodle isn’t just a cute name for cookies either. Recently, I discovered that there is a tiny imaginary American folk hero named Snickerdoodle! Snickerdoodle was a character created by Otis Ham in the early 1900’s. Snickerdoodle drove a magic peanut mobile and solved problems with common sense, humor, and imagination.
Perhaps you can read a Snickerdoodle book to your children while waiting for the cookies to finish baking! If you can’t find a Snickerdoodle book, I’m sure your younger children will enjoy creating their own adventures with the character just the same.
To make the cookies, you’ll need:
1 cup Crisco(or any brand of shortening)
1 1/2 cups sugar
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
You’ll also need the following for the cookie topping:
2 tablespoons sugar
2 teaspoons cinnamon
Cream the shortening, sugar and eggs together until well blended. Mix together the flour, cream of tartar, baking soda and salt in another bowl. Gradually add the dry ingredients to the shortening, sugar and egg mixture until well blended. Chill dough for several hours to make the next step easier.
When dough has chilled, you should be able to roll it into small balls about 1 1/2 inches tall.
In a small bowl, mix the topping for the cookies: 2 tablespoons sugar and 2 teaspoons cinnamon.
Roll the balls of dough into the above mixture of cinnamon and sugar until the dough is coated lightly. Place the balls of dough on cookie sheets. Leave enough space between cookies to allow for the dough to expland. I usually put three dough balls per row.
With the bottom of a fork, make opposing hash marks on the top of the cookie. This should spread the cookie out slightly, and leave a pattern similar to a grid on top of the cookie.
Bake the cookies for 8-10 minutes in an oven heated to 400 degrees. When the cookies are done, the tops should look “crinkled” and the bottom of the cookie should be a light brown.
Allow cookies to cool slightly on the tray before removing them to a baker’s rack to finish cooling. Warm cookies can crumble easily!