Wednesday, January 29, 2020



While visiting family in California during the Christmas holiday, I not only made Snickerdoodle Banana Bread but also Snickerdoodles. I first baked these cookies in 2014 for Allen since I was given his Grandmother Anita's handwritten recipe. My entire family enjoyed them and said they tasted just like the ones she used to bake. Snickerdoodles have pretty crackly tops that are covered in cinnamon-sugar. It is one of my favorite cookies to bake. Give Snickerdoodles a try if you have never baked them before. I think you will love them as much as my family and I do.


Yield: About 2 Dozen Cookies

2 3/4 cups All Purpose Flour

2 teaspoons Cream of Tartar

1 teaspoon Baking Soda

1/4 teaspoon Salt

1 cup (2 sticks) Unsalted Butter, softened

1 1/2 cups Granulated Sugar

2 Large Eggs


Dough ready to roll in cinnamon-sugar

Cinnamon-Sugar Mixture
2 tablespoons Granulated Sugar

2 teaspoons Ground Cinnamon

Heat oven to 400°F.

In a small bowl, combine the cinnamon and sugar; set aside.

In a large bowl whisk together the flour, cream of tartar, baking soda, and salt; set aside.

Rolled and ready to bake

Here they are out of the oven

Using a handheld or stand mixer with the paddle attachment on medium speed, cream the butter and sugar; about 2 minutes.

Add the eggs one at a time and mix until incorporated.

Scrape sides of bowl and mix again for 10 seconds.

With the mixer on low speed add the flour mixture and mix until combined.

25 cookies cooling


Using an ice cream scoop or tablespoon form a ball of dough.

One by one, roll in the cinnamon-sugar and repeat until done.

Place dough balls 2 inches apart onto baking sheets lined with parchment paper.

Bake for 8 to 10 minutes.

Snickerdoodles, close-up


The cookies will puff up, but then flatten out and when they begin to crack, they are done.

Let the cookies rest on the baking sheets for 10 minutes, and then transfer to wire racks to cool completely.

See my Snickerdoodles post from 2014:


-Sophia/Two Frys

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