Tuesday, March 29, 2011


I can’t believe I haven’t posted this recipe yet. This cookie recipe is one of my all time favorites; it probably has to do with the cinnamon sugar coating because I love cinnamon sugar, yum yum. Also the name makes me smile, just say it “snickerdoodle”, doesn’t it bring on the urge to giggle or dare I say it, snicker. They are puffy and cloud-like when they come out of the oven, but once they have a chance to cool down on the cooling rack they set up just a little and become the perfect cookie.

The recipe, however it really modified. I have Martha Stewart’s Cookie book and that’s the recipe I usually use when making them, but I looked at the recipe just one more time and realized that it doesn’t used cream of tarter and baking soda like Martha Stewart’s online recipe does and this confused me a little, so I looked online and found most of the snickerdoodle cookies used cream of tarter and baking soda. I tossed the baking powder from this recipe and added in the appropriate amount of leavening agents. Also, one recipe called for half shortening and half butter and the other called for all butter. Well I didn’t have shortening so I used butter, but to my horror, I was short half a stick of butter. However, despite my predicament, I still make these. I would have to do a side-by-side taste test to see if there is any difference in the taste when half a stick of butter is missing or if I should use half butter and half shortening, but for now I am going to enjoy my tasty snickerdoodles.

Mmmm, fresh right out of the oven.

Look at those cinnamon sugar crinkles this cookie makes when it bakes!

combined with Martha Stewart Online and Martha Stewart Cookies
makes around 32 cookies

2 ¾ cups all purpose flour
2 tsp cream of tarter
1 tsp baking soda
¼ tsp salt
12 tbsp unsalted butter
1 ½ cups sugar
2 eggs
2 tbsp sugar
2 tsp ground cinnamon

  1. Preheat your oven to 350 degrees F and get baking pans ready.
  2. Sift together the flour, cream of tarter, baking soda, and salt into a medium-sized bowl. In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium until light and fluffy. Slowly add the eggs in one at a time. Turn the mixer on low, and add in the flour mixture until well incorporated.
  3. Take two tbsp of sugar and two tsp cinnamon and mix them together. Take peices of the cookie dough and roll them between your fingers until they form a ball. Place three cookies at a time in the sugar mixture and roll them around until well coated. Repeat with the remaining dough.
  4. Place cookies on a non-stick baking pan, place in the oven and bake for 12-15 minutes. Once the cookies are done baking, place the pan on a cooling rack for 5 minutes or until cool. Remove from pan and store in an airtight container for up to three days.
Nutrition Facts
serving size: 1 cookie
Calories 113.2 Total Fat 4.4 g Saturated Fat 0.1 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.1 g Cholesterol 22.8 mg Sodium 64.9 mg Potassium 18.8 mg Total Carbohydrate 17.4 g Dietary Fiber 0.4 g Sugars 9.3 g Protein 1.4 g


  1. I'm very easily amused by funny words, so glad I'm not alone :D Oh and I also love cookies, especially with that homey cinnamon flavor!

  2. i just found your blog from joy's!!
    i love snickerdoodles, and yours look so big and fluffy. so yummy!! i don't really like shortening in recipes, so the fact that you went with all butter is a-okay with me ;)


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