Sharing a classic today. This is a family favorite and it’s also a recipe from my cookie cookbook.

Today is all about my mom’s snickerdoodle cookie recipe. I love my mom’s recipes. They remind me of home, of childhood, of happiness and the smell of fresh baked cookies always in the air. If I could make ANY cookie, I would choose one of my mom’s recipes I grew up enjoying. It’s a major reason I started this blog in 2010, and a major inspiration behind my cookie cookbook. I often say how it’s so much more than just the food, isn’t it? This cookie is proof of that. We don’t always remember what we eat, do we? But, we remember the smells, how we feel, who we were with, and the occasion around the recipe.

This is a snickerdoodle cookie recipe that my mom has been making since before I can remember. Growing up, Snickerdoodles were always my sister Sarah’s favorite, so I always think of her when we make them. I remember this cookie often as a child, but as an adult, I don’t find myself ever making them. I’m not even sure why because they are so yummy. Whenever I do, and we gift them to neighbors, I will often hear it’s someone’s favorite cookie! The poor snickerdoodle, I feel like it’s often overlooked and it’s not made often enough. This recipe will help change that.

Here is what you will need, it’s a rather simple recipe but the cream of tarter is the secret ingredient, so made sure you have it on hand before baking!

• Unsalted Butter

• White sugar

• Eggs

• All purpose flour

• Cream of tartar

• Baking soda

• Ground Cinnamon

After you make the sugar cookie dough, you let it chill and then roll into balls and roll into a cinnamon-such mixture. That cinnamon sugar coating is the best part. This is also a fun one to do with kids because they can have fun rolling the dough balls into the cinnamon and sugar. I will sometimes scoop the dough balls and then let my kids roll them into the sugar mixture.

I hope you all enjoy as much as our family has over the years!

Snickerdoodle Cookies

• 1/2 cup (1 stick) unsalted butter, softened (my mom will use margarine)

• 1/2 cup vegetable shortening or another 1/2 cup (1 stick) unsalted butter

• 1 1/2 cups sugar

• 2 eggs

• 2 3/4 cup all purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 3 Tablespoons sugar (for sugar coating)

• 1-2 Tablespoons ground Cinnamon (for sugar coating)

Directions:

1. In a mixer, cream the butter and shortening until creamy.

2. Add in the sugar and beat to combine. Add in the eggs.

3. In a medium bowl, whisk the flour with the baking soda and cream of tartar. Add to the butter mixture and mix to combine.

4. Chill in refrigerator for an hour.

5. Mix the 3 tablespoons of sugar with 2 Tablespoons of cinnamon in a small bowl.

6. Roll dough into walnut-sized balls and roll into cinnamon-sugar mixture.

7. Place on cookie sheet lined with parchment paper and bake at 400 degrees for 10 minutes.

8. Take out and let cool on the sheet 5 minutes before removing to a rack to cool completely.