Let’s talk cookies! Everyone I have ever met loves one cookie or another. I mean who doesn’t love a fresh ooey-gooey cookie?!? My favorite cookie is the always delectable Snickerdoodle! Snickerdoodles are not only delightfully cinnamon-sugary treats, but they have a rich history as well!
Snickerdoodles have long been huge in the Amish community, especially in Indiana. Indiana is home to the largest Amish community in the country. It is a widely celebrated cookie and they even have a huge celebration every year on October 7th.
The Snickerdoodle, with its silly name, was first baked in 1891 by Cornelia Campbell Bedford. The New York cooking teacher and newspaper writer had been working on a recipe for the Cleveland Baking Powder company when she came up with a sugar cookie covered in sugar and cinnamon. She published the recipe and it went viral. And let me just say, thank God it did because we all need this delicate sweet treat in our lives!
What’s your favorite cookie? Do you love Snickerdoodles like I do? Do you enjoy warm and soft Snickerdoodles or firmer Snickerdoodles?
- 2 3⁄4 cups All-purpose flour
- 1 teaspoon baking soda
- 1/2 cup shortening
- 1 stick of unsalted butter
- 1 1/2 cups granulated sugar
- 1 tsp. vanilla extract
- 2 teaspoons cream of tartar
- 2 large eggs
- 1/4 cup plus 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon
- Set the oven to 375° F and place non-stick foil on a cookie sheet.
- Place the sugar, soft butter, and shortening in a large mixing bowl and beat with an electric mixer on medium speed until creamy, about 2 mins.
- Add vanilla and the eggs, one at a time, continuing to beat on medium for 30 secs.
- Place flour, cream of tartar, and baking soda in a medium-size bowl and stir with a fork to combine. Add flour mix to butter and sugar mixture, and beat on low speed until incorporated.
- For the topping, stir together the sugar and cinnamon in a bowl.
- Use a spoon to scoop a small amount of dough. Roll the dough in your hand to round it.
- Gently, roll the dough in the cinnamon and sugar mixture and coat the dough.
- Place the dough on the cookie sheet and repeat until the sheet is full. Bake for 9 minutes.
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