In the Kitchen,  Well-Being

Snickerdoodles

When I was in elementary school, my mother enrolled me in 4-H instead of Girl Scouts. Why? I’m not sure, but I had a cousin in a 4-H troupe and her mom praised what was going on because you had a wide variety of things you could learn and you were expected to demonstrate at least one projects from a skill book you chose. It’s were I learned to knit, crochet, make candles, hone my sewing skills, and bake.

Then, in Junior High School (no not middle school – sixth grade was part of elementary and seventh and eighth grades were together in Junior High) one of the required courses was home economics, AKA cooking.

This recipe, although it may be found somewhere else, I wrote years ago on an index card from either a 4-H baking manual or Junior High School home economics notes . The problem is I never recorded where the recipe came from.

These is one of my husband’s favorites as well as mine, especially with coffee.

SNICKERDOODLES

Ingredients

1 C. butter

1 ½ C. sugar

2 eggs

2 ½ C. flour

2 tsp. cream of tartar

1 tsp. soda

¼ tsp. salt

1 T. sugar

½ tsp cinnamon (I generally use a bit more.)

 

Directions

  1. Preheat oven to 350 degrees.
  2. Mixture the 1 T. sugar and ½ tsp cinnamon together in a small bowl and set aside. (I usually need to make three to four times this.)
  3. In a separate bowl, mix the flour, cream of tartar, soda, and salt.
  4. Cream together with an electric mixer the butter, sugar, and eggs.
  5. Stir the flour mixture into the butter mixture.
  6. I usually put the cookie dough into the fridge for a few hours. It helps the flavors to meld and creates a firmer dough that is easier to shape.
  7. Shape into balls. (I use a medium cookie scoop.)
  8. Roll the balls in the cinnamon and sugar.
  9. Place on cookie sheet and bake for 5 – 10 minutes or until lightly brown.

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