There are some mid-winter days when nothing else will do—but a hot cup of tea and a few Betty Crocker Cookbook snickerdoodles. They seem to fit anywhere—from a much loved after school snack, to a tea party with your Grandmother, to this afternoon as we start to look for the first signs of spring in the garden. One of the best things about Snickerdoodles is that they stay crispy in the cookie jar. This is the original, classic recipe from the 1950s—with one small change. I can’t see baking anything like this without adding a little vanilla—so I did!
- ½ cup softened butter
- ½ cup shortening (like Crisco)
- 2 eggs
- 2 ¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup cinnamon sugar for topping cookies
- 1-2 tsp vanilla (my addition)
Cream butter, shortening, sugar until fluffy and add vanilla and eggs then mix thoroughly—whisk together flour, cream of tartar and baking soda. Add dry to wet ingredients in three increments, mixing well after each. Roll about 1 tsp dough per cookie and set on cookie sheets lined with parchment paper—then flatten cookies. Sprinkle each cookie with cinnamon sugar. Bake in a preheated 400’ degree oven for 8-10 min. Makes about 4 doz.
The Kitchen Hive