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November 8, 2016

The Family Snickerdoodles Recipe

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Our Family Snickerdoodle Recipe | Cookies | Cinnamon Sugar

Cinnamon. Sugar. Airy, fluffy, buttery, goodness. Aka . . . snickerdoodles.

< insert contented sigh here >

I take one bite of a snickerdoodle and am instantly back in Mom’s kitchen–sitting on the bar stool with my elbows on the counter, swinging my feet, talking to her about who-knows-what.  Even when I was too little to bake, Mom would let me stand on the stool and roll the dough in the cinnamon sugar. Much cinnamon sugar-covered dough was snitched.  🙂  This snickerdoodles recipe is easily one of my family’s top requested recipes.

Our Family Snickerdoodle Recipe | Cookies | Cinnamon Sugar

Our Family Snickerdoodle Recipe | Cookies | Cinnamon Sugar

Easy snickerdoodle recipe - Warm cinnamon sugar awaits! Adaptable recipe without shortening included.

Growing up, my family’s kitchen was definitely the center of the house. We did not have a TV on our main floor until I was in high school–our family was more of the board game type. We did homework at the counter, family dinner at the table, crafts, games, whining about our day.  Whenever I go home to visit, we usually end up scattered about the kitchen in bar stools and dining chairs catching up on anything and everything.

When I moved out to Santa Clara on my own, I found the kitchen lacking.  (For more reasons than the 2 square feet of counter space, small refrigerator, and lack of dishwasher…)  But it was no longer the center of everything.  Mostly it was the source of much frustration, since I had an over-achiever for a smoke detector.  Baking anything–including this snickerdoodles recipe–often resulted in me standing on my futon fanning the detector with Women’s Health.

Two moves and a puppy-dog later, we are still in an apartment BUT . . . < insert drum roll > . . . it has a FABULOUS kitchen.  Marble countertops, lots of cabinet space, a dishwasher. What more could a girlfriend want?

Well, girlfriend wants that feeling.  Le sigh.  That feeling that makes you want to dump your jacket on the floor to drive Dad crazy, dump your purse on the dining table to drive Dad extra crazy, nab snickerdoodles off the cooling rack, and slump onto a stool at the counter.  Because you are home.

My theory is time + imitation baking = feeling.  Of course it will take time.  More times I drop my stuff in a heap on the floor so that I can catch the flying ball of fluffernutter puppy that is flying towards me when I get home.  More times of David baking his frozen pizzas and me complaining about how the crust drops to the bottom to burn and stink.  (Hopefully no more times of me trying to swipe said pieces out with a paper towel while the oven was on and shrieking like a banshee when the paper towel spontaneously caught fire.)

The other half of my theory is that by recreating many of the recipes I grew up with in my kitchen, my kitchen will have those memories, too.    Enter said snickerdoodles recipe.  Cue music.  Annnndd…..

“Bring back . . . that lovin’ feelin’, whoa-oa-oa-oa that lovin’ feelin’ . . . ”

Our Family Snickerdoodle Recipe | Cookies | Cinnamon Sugar

mikaela | wyldflour

Serves 48 cookies

Snickerdoodles

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

    High Altitude Recipe
  • 1 cup shortening (can replace with butter but will be slightly chewier)
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup sugar and 4 tsp ground cinnamon
  • Low Altitude Modifications:
  • 2 1/2 cups all-purpose flour

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. (Use 375 degrees Fahrenheit if baking at a low altitude.)
  2. Cream shortening and sugar together. Mix in eggs thoroughly.
  3. Mix in 1 cup flour, soda, salt, and cream of tartar. Mix in remaining flour. The dough will be fairly stiff.
  4. Place 1/4 cup sugar and 4 teaspoons cinnamon in small bowl and stir together.
  5. Roll a couple tablespoons worth of dough in between your palms to form walnut-sized balls. Roll dough in cinnamon sugar mixture until completely covered.
  6. Place dough balls on cookie sheet about two inches apart and bake 6-8 minutes. (Bake 1-2 minutes longer for low altitude baking.) Watch the cookies until they start to crack across the top and puff up. Remove cookies from the oven and cool on a wire rack. As soon as they are no longer hot, store in a tightly sealed container or ziploc bag.
7.8.1.2
14
https://www.wyldflour.com/snickerdoodles-recipe/
wyldflour

Nutrition

Calories

50 cal

Carbs

10 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: All Recipes, Baked Goods, Cookies, Seasonal - Fall

Reader Interactions

Comments

  1. Joyce says

    December 17, 2016 at 12:11 am

    Okay, I'm going to admit this now. I suck at baking. Partially because my cookies always come out of the oven looking like giant baseballs. I kid you not. haha Sigh~! Is it because I'm 'trying' to be healthy by altering all the recipes to have less sugar? or should I be smushing the balls of cookie dough into hockey puck discs? Okay, I got a Kitchenaid mixer for Christmas (shhh I peeked haha), and in the new year, I will make this recipe and tag you with my results! I will even follow it to the TEE I swear! If they still turn out like giant baseballs..this will solidify that I clearly should never go near baking haha! ...and I will cry a little and make Terry eat them. haha :) Oh how I want these chewy cookies, and to top it off - its a family recipe!! ...I love love love family passed on recipes. Wish me luck!
    Reply
    • Mikaela says

      December 18, 2016 at 5:57 pm

      Lol. Joyce, you are so funny! And boy, do I have a story for you. You mentioned using less sugar to make it healthy??? So.... I once tried to make my ULTIMATE brownie recipe for a friend's family when they were going through a rough time. I mean, these brownies neutralize world wars and make David forget that I wear hole-y sweat pants too often. But my friend's little brother is diabetic. So I decided that I would cut the sugar amount and compensate with Splenda "baking sugar"... WORST. brownies. ever. They were EXACTLY like dense brown rocks. Bitter. Not moist. Not fudgey. Not gooey. Baking is one of those things that require such careful measurements--seriously. SCIENCE. So whenever I tweak something, it's in itty bitty amounts! (Unless, ya know, 2 cups of splenda. #facepalm) Give baking another try! I know it will go well! (Particularly with that Kitchenaid mixer that I am totally grinching/jealous of over here!)
      Reply
  2. Neena | Paint the Kitchen Red says

    December 14, 2016 at 1:03 pm

    One of my favorite cookies! So simple and so good. Thanks for sharing a family recipe!
    Reply
    • Mikaela says

      December 18, 2016 at 5:21 pm

      Thanks for stopping in, Neena! These are definitely one of my favorites, too!
      Reply

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