GRAMMY’S SNICKERDOODLE COOKIES! Is there anything more heavenly smelling in your kitchen than warm, cinnamony snickerdoodles?!! Yum! I have made these for years, starting with my kids many years ago, and now for my grand kiddos, too! No matter how young or old, these are always a favorite! Maybe it’s the butter…..maybe it’s the cinnamon…..a better combination there isn’t, in any case! 🙂 haha These delectable goodies are luscious with a warm cup of coffee or a cold glass of milk, a mid-morning treat, or an after-school snack! When I was first married over 40 years ago, I received a Better Homes and Garden cookbook as a gift. That cookbook was my savings grace as a young wife and these cookies quickly became one of our favorites! This is evidenced by the splattered batter on the page of this recipe and the dog-eared corner, for sure! 🙂 haha. I have included the BHG recipe down below and hope that you enjoy GRAMMY’S SNICKERDOODLE COOKIES as much as we do! ENJOY! 🙂
GRAMMY'S SNICKERDOODLE COOKIES
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla
- 3 cups all-purpose flour
CINNAMON-SUGAR TOPPING
- 1/4 cup white sugar
- 2 tsp ground cinnamon
Instructions
- In a large mixing bowl, beat butter with an electric mixer on medium-high for 30 seconds. Add white sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl mid-way.
- Add in eggs and vanilla; beat til smooth.
- Add in flour slowly and mix until combined.
- For best results, cover dough and chill for about an hour in refrigerator.
- Preheat oven to 375*.
- In a small bowl, combine 1/4 cup of sugar and cinnamon.
- Shape dough into 1 1/4 inch balls. Roll balls in cinnamon-sugar mixture to coat.
- Place balls on ungreased cookie sheet about two inches apart
- Bake at 375* for 10-12 minutes or until bottoms are lightly brown. Remove from oven and let stand for 1 minute. Then transfer cookies to cooling rack to cool. ENJOY!
