My grandma used to make snickerdoodle cookies so naturally making them reminds me of her. Making them also reminds me of when my husband and I were dating once upon a time….. when a young 22-year-old delivered an iridescent light blue Hallmark gift bag full of snickerdoodle cookies to her prince charming at his work.
Interesting how food, like music, conjures up memories – “snapshots of time”. I’m not sure why I chose to make snickerdoodles that day, since I don’t really like them (even tho’ they are covered with sugar and cinnamon). Maybe I just liked the name – snickerdoodle, after all, it is fun to say. Maybe it was fate? Snickerdoodles are one of my husband’s favorite cookies!! Sometimes you get lucky in life 🙂
While I have many of my Grandma Edith’s recipes, I don’t have her snickerdoodle recipe. The recipe that I’ve been using for over half my life-time comes from The Joy of Creative Cuisine. I purchased this cookbook the summer after I graduated from high school. I received a scholarship, which also came with guaranteed summer employment at my mom’s workplace, Citizen’s Utilities. A random salesperson visited the office selling “discounted” books. I didn’t have much money, so I find it interesting (although not surprising) that I would spend my money on a cookbook. I’m glad I did. I still really like this cookbook; it has a lot of pictures although they definitely look ~ retro 80s style, but in a good way. Gotta love the 80s.
Chewy, soft & cinnamony with just a hint of crispness around the edges.
- 1 tsp ground cinnamon
- 2 TBL sugar
- ½ cup butter
- ¾ cup sugar
- 1 egg
- 1 tsp. vanilla
- 1-1/2 cups all-purpose flour (I use unbleached)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- Cinnamon sugar mixture (See Directions)
Preheat Oven to 375
Mix together the ground cinnamon & sugar, set aside.*
Beat butter and sugar 5 minutes until light & fluffy (less for a stand mixer), then beat in egg & vanilla until blended.
Sift flour, baking powder, baking soda, and salt over the sugar mixture. Combine to make a stiff dough.
Shape dough into walnut-sized balls (you can use a small cookie scoop 1 to 1-1/4 inch balls)
Roll into the cinnamon sugar mixture* to coat. Place 2 inches apart on the un-greased baking sheet. (I use a silpat mat)
Bake in preheated oven 10 minutes (or until lightly browned).
Cool for 1-2 minutes. Then, remove from baking sheets and finish cooling on wire racks.
Source: Slightly modified from The Joy of Creative Cuisine, 1986 (Octopus Books Limited)