Well, I decided to make good on yesterday’s promise and bake some Snickerdoodles first thing this morning. We have many things happening around here, so I thought it would be a good diversion for my little people. Turns out it was a good idea.
First, I mixed the dough – and made a small error with the cinnamon, which I will tell you about in a moment – and then my cute, little, pj-clad, helpers did the rest.
Emily carefully rolled the dough into balls.
Isaac rolled the balls in the sugar and placed them on the sheet ; he excelled at organizing them just so.
Mackenzie showed up at the end for the photo shoot, but she was cute enough, so we let her into the action for the last little bit of dough.
Now. I realize, that this is the second cookie recipe I’ve posted this week. and it may seem a bit over the top to bake cookies twice. in one week. Okay, it is over the top, but once I found my mom’s old Snickerdoodle recipe, and re-read my post from yesterday, I just could NOT resist. It was very necessary.
So, here you are. It is The Best Snickerdoodle recipe I’ve ever used. Forgive me if I’m a bit opinionated on the topic, but I’ve tried many Snickerdoodle recipes in my day. With fall just around the corner, tuck this dandy one away for later. You won’t regret it, whenever you make them. I promise.
Snickerdoodles
Ingredients:
1 cup crisco ( I did half butter, half crisco)
1 1/2 cup sugar 2 tbsp
2 eggs
2 3/4 cups sifted flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon (mix with the extra 2 tbsp of sugar for rolling the dough balls) I accidentally added the cinnamon to the dough, so I only used a bit in the sugar mixture – but, it was very yummy that way.
Instructions:
Preheat oven to 350
Cream the wet ingredients together. Then combine the dry and add to the wet. Chill the dough thoroughly – I did for an hour or so.
Roll into balls (the size of sm walnut)
Then, roll the balls in mix of cinnamon and sugar
Bake on an ungreased cookie sheet for 8-10 min.
ENJOY!
daily portion 