Recipes and Cooking Ideas for Homemakers and Amateur Cooks

Snickerdoodles… who named these cookies?!

Posted on May 14, 2008
Filed Under Cookies and bars

These cookies don’t have chocolate or nuts in them, so I’m not cracked over them, but I live with people who are. That’s fine with me though because it gives me a chance to bake something that doesn’t tempt me. I could inhale half a batch of monster cookies or s’mores sandwich cookies in, well, I guess I don’t really want to say how fast I could do that. Anyway, I was just looking thro’ my Cookies and Bars category and I was surprised how varied the selection is! It’s not ALL just the kinds of cookies and bars I love. There are some others in there like gingerbread men and Mary’s cream cheese cookies. And now these:


Classic Snickerdoodles

A bit of trivia first… did you know that Snickerdoodles originated in New England and the origin of the name is still a mystery. It may come from the German word Schneckennudeln, which were cinnamon-dusted sweet rolls. Anyway, I’ve often wondered where the name came from and always thought it was kinda fun to say, it just rolls off your tongue… Snickerdoodle, snickerdoodle, snickerdoodle.

2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 3/4 cups sugar, divided
1/2 cup butter, softened
1/2 cup shortening
2 large eggs
1 tsp. vanilla
4 tsp. cinnamon

Preheat oven to 375. Coat baking sheets with cooking spray. Combine flour, cream of tartar, baking soda, and salt in a medium bowl. Combine butter, shortening, and 1 1/2 cups sugar in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Stir in eggs and vanilla. Mix well. Stir in flour mixture. Beat with mixer on low speed until combined, about 1 minute. Mix remaining sugar and cinnamon in a small bowl. Shape dough into 1″ balls; roll balls in sugar mixture. Place balls on prepared baking sheets.

Bake until  lightly browned, 10-12 minutes. Remove from oven; let stand 1 minute.

Transfer cookies to wire racks to cool completely. Makes 4 dozen cookies. I must’ve made mine too big because it made just under 3 dozen.


They were good. I asked Shannon how he’d rate them and he said, “They’re ‘make again frequently’ quality”. And judging by the way the girls ate them/asked for more, I think they’d agree!


6 Responses to “Snickerdoodles… who named these cookies?!”

  1. Shannon on May 14th, 2008 1:12 pm

    I need to make these sometimes altho my girls do prefer choc in their cookies. :)

  2. Judi on May 14th, 2008 1:15 pm

    I love snickerdoodles. Just a nice light cookie and like you said you don’t over eat.

  3. Emily on May 15th, 2008 5:57 am

    What is for Lunch today I am Hungry!

  4. Amber on May 17th, 2008 10:40 am

    Snickerdoodles are one of my favorite cookies! I don’t make them very often, because i eat the whole batch…

    BTW, what’s your secret to keeping cookies soft? Mine are wonderful for about 2 days, then they dry out. (I keep them in tupperware) Am i baking them too long, etc.?

  5. Kay on May 17th, 2008 11:00 am

    Replying to Amber:
    So, your cookies last more than 2 days?! LOL
    My mom always put a bread crust in with the cookies. It amazingly keeps them soft! So, that’s what I do when my cookies get dry or hard.

  6. Amber on May 20th, 2008 4:19 pm

    Ha! My DH loves them the first day, and then there they sit… I don’t bake cookies very often for that reason. Thanks for the idea, i do that in my brown sugar. :)