It’s been suggested that snickerdoodle cookies, or at least their name, is of German or Dutch origin. Though this may make some etymological sense, the cookie itself most likely migrated to Long Island in the early 1800’s from New England. These cookies are similar to the old Dutch sugar cookies, but where the Dutch recipe uses white sugar, the snickerdoodle uses cinnamon sugar, which I used to love as a kid sprinkled on buttered toast.
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend together the dry ingredients; the flour, cream of tartar, soda and salt. Slowly work the dry ingredients into the cream mixture. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets and cool on a wire rack. Clean and dry the cookie sheet between batches.
Enjoy these with Santa and eggnog (recipe coming soon I promise).