For decades now, SNICKERDOODLES have been a favorite cookie of mine. It’s the most requested for family gatherings. They are fun to make, store well, travel well, please the crowd, and there’s not a lot left over! A few years ago, taking request for cookies to mail to Arizona, Henry, my grandson around 11 at the time put a new spin on this favorite recipe. He was in the mood for chocolate, so he asked me to put mini-dark chocolate chips in them and call them CHIPPERDOODLES, so I did, and they were great, and I give all that credit to Henry!
SNICKERDOODLES…been around for decades! Eliza remembers when Mimzie taught her how to make them while growing up. She has the original recipe card in Mimzie’s handwriting. It is safe and sound in Eliza’s recipe box. She has made them so many times now that she doesn’t even get the recipe out. The giant jar of SNICKERDOODLES held a place of honor at the Homestead last Christmas at the gathering. Lined along the counter like military soldiers, sharing the space with the Chewy Chocolate Cookies, Pecan Tartlets, and Almond Fingers, only to be outshined by the miniature Christmas tree adorned with Gingerbread Men with baked on icing that CJ made.
SNICKERDOODLES
1 cup softened butter 2 eggs
1 ½ cup sugar 2 ¾ cup flour
2 tsp cream of tartar 1 tsp baking soda
¼ tsp salt ¼ cup sugar & 2 Tbsp cinnamon
Preheat oven to 400
Cream butter and sugar until fluffy. Add eggs.
Combine flour, salt, soda and cream of tartar.
Add to butter mixture to combine and form a dough.
Take a teaspoonful of dough, roll into a ball and roll in cinnamon/sugar mixture to coat. Place on ungreased baking sheet about 2” apart.
Bake 8-10 minutes until very lightly browned. Remove to wire rack to cool completely.
Makes about 6 dozen.
