Snickerdoodles bring back warm childhood memories when eating
these crunchy, cinnamon butter cookies.
doesn’t eat many sweets, his favorite cookies are Snickerdoodles. And I mean the old-fashioned, homemade
Snickerdoodles from when we were kids. So we turned to the 1991 Betty Crocker 40th Anniversary Edition
Cookbook because it has the old Snickerdoodle recipe in it. I mean everyone had the Betty Crocker cookbook
back in the day, right?
These cookies come out so beautiful. The cookies flatten out
in the oven and the sugar-cinnamon coating cracks along with the cookie top, giving these sweet treats a craggy
look. And when you bite into them, the sweet cinnamon outside crunches and gives way to the sugar cookie inside.
The butter in this recipe adds a rich flavor while making the cookie crunchier than if only shortening is
You will need to bake the cookies until they are set. The
cookies will have a crunchy top with a somewhat soft interior. If you want crunchier cookies, bake them slightly
longer. Just watch them so they don’t burn.
One batch of dough will make 36 to 48 cookies, depending on
how large you make them. Shape them into balls and give ‘em a good roll in the sugar-cinnamon mixture before
putting them on the cookie sheets.
One word of warning: You are likely to attract all sorts of
attention from kids, friends and neighbors when the scent of the baking cookies starts making its way out of the
cup butter or margarine (do not use fat free
cups all purpose flour
teaspoons cream of
teaspoon baking soda
cup white sugar
1. Preheat oven to 400o F. In a large bowl, mix
together 1 ½ cups sugar, butter, shortening and eggs. Stir in the flour, cream of tartar, baking
soda and salt. Shape the dough into 1 ¼“ round balls and set aside. You should have between 36 and
2. Combine the remaining ¼ cup of sugar and the cinnamon
together. Roll the cookie balls in the cinnamon mixture until it is coated all over.
3.Place the coated cookie
balls on an ungreased cookie sheet, approximately 2” apart. Bake 8 to 10 minutes until set
and as brown as you want them. Cool slightly before removing from the baking sheet, then
place them on a cooling rack. Try not to eat them all while they are warm!