These snickerdoodle cookies are wonderfully chewy but also have a good crunch from the cinnamon and sugar coating on top! While I am generally a chocolate chip cookie (or peanut butter chocolate chunk cookie!) kind of girl,
I am always surprised to remember just how much I enjoy these cookies!
This recipe comes from The United Methodist Women’s Cookbook from Central United Methodist Church in Charlotte, NC. It is the bicentennial addition and was published in 1984. The snickerdoodle recipe was submitted by Mrs. Shirley Lawrence. My grandparents attended that church for many many years and my grandfather ran the sound system each Sunday. As I look through these recipes I recognize so many names! My grandmother always kept me up to date with her friends and I so enjoyed all the stories she would tell me! It is also bittersweet seeing her name by some of the recipes knowing that she is no longer here to make them.
I hope that you enjoy making these cookies as much as I do! These are the types of cookies that make their ways into Christmas cookie boxes (they are delicious but not quite as labor intensive as some Christmas cookies!) or get whipped up on a rainy day. I am looking forward to the days when I can roll them up with my girls and we can bake them together!
This recipe makes about 5 dozen so below I have both the full version and a pre-split version for you if you just want to make half a batch! The full batch will also make one dozen giant cookies if that’s what you are craving!
(makes 5 dozen walnut sized cookies)
1 cup (2 sticks) softened butter
1 1/2 cups sugar
2 3/4 cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
for the coating:
1 teaspoon sugar
2 teaspoons cinnamon
1/2 cup (1 stick) softened butter
3/4 cup sugar
1 cup + 6 tablespoons sifted flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon sugar
1 teaspoon cinnamon
1: Throughly mix together butter, sugar and eggs. (You can use a stand mixer or a hand mixer)
2: Sift together flour, salt and cream of tartar and stir into butter/sugar/egg mixture.
3: Chill dough- I have left mine in the fridge as little as 30 minutes and long as overnight
4: Heat oven to 400 degrees
5:Roll dough into walnut sized balls then roll in cinnamon and sugar mixture.
6: Place cookies about 2 inches apart on cookie sheet
Bake at 400 for 8 to 10 minutes, cool on wire racks
These cookies will puff up at first then flatten out with crinkled tops