Snickerdoodle Glory

Making Snickerdoodles

I remember when I first made this recipe… it was actually in Home Ec class in the 8th grade. I thought they were delicious and my mother was pleased when I brought them home for her to try. They became my go-to cookie when I needed something sweet and my mother begs me to make them pretty much all year. My version has since evolved from the original recipe and I think I have it pretty much perfected. If you are looking for a soft cookie that’s rich and buttery with brown sugar and vanilla flavors and a hint of cinnamon, then this is the cookie for you.

Snickerdoodle Glory

1 cup butter (2 whole sticks – room temperature)
1 cup white sugar
1/2 cup dark brown sugar
2 large eggs
2 3/4 cup flour
2 tsp cream of tartar*
1 tsp baking soda*
(*Or you can use 2 tsp baking powder)
1/4 tsp salt
1 tsp vanilla extract
1 tsp butter extract

Cinnamon & Sugar to roll

1. Preheat your oven to 350
2. Cream together butter, sugar, extracts and eggs (about 1 minute)
3. Combine dry ingredients in a separate bowl
4. Slowly add the dry ingredients into the wet
5.  Mix until thoroughly combined (about 1 minute)
6. At this point I usually stick the bowl in the refrigerator to chill while I clean up my work area. This allows the batter to get a little stiffer which makes it easier to round and drop onto the cookie sheet.
7. Drop teaspoons of rounded cookie batter onto an ungreased cookie sheet OR this is the point where you would make balls of dough and roll them in your cinnamon & sugar mix and then drop them onto the cookie sheet. I simply sprinkle w/ a light dusting of cinnamon
8. Bake for 8-10 minutes or until preferred doneness



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