Perfect Snickerdoodles

Something I have noticed about Americans is their obsession with cinnamon!… Cinnamon Rolls, Cinnamon chewing gum, cinnamon cereal, cinnamon toothpaste, cinnamon candies, they even put cinnamon & sugar on toast! Growing up in England I can probably count on one hand how many times I ever had something cinnamon flavoured- maybe because it was hard to find, and maybe because I didn’t like it all that much. Then after tasting Snickerdoodles, I completely understood the obsession!

Snickerdoodles are an American dough-based cookie that’s rolled in cinnamon and sugar, and they are SO delicious. I got special permission to share my husband’s great Grandmother’s recipe- which I think is perfect in every way! However, although me and my mother in law follow this exact same recipe–her’s always turn out amazing, and mine don’t. So I also got some tips and tricks from her to share.

1 c. shortening
2 eggs
1 1/2 c. sugar
1 tsp vanilla
2 3/4 c. sifted flour
1/4 tsp salt
1 tsp baking soda
2 tsp cream of tartar

Preheat your oven to 350degF. Cream the shortening and sugar for a minute or two, then add the eggs one at a time, and a tsp vanilla. Beat until creamy like this:
Stir together SIFTED flour, baking soda and cream of tartar. Add to the creamed mixture
Mix it by hand until just incorporated. (The more you mix, the tougher your cookies will be because they will start to develop gluten).

Roll balls of dough (a TBSP or larger) into cinnamon and sugar.
Place on an ungreased cookie sheet and bake at 350degF for 8 minutes, then flatten. You want to take them out when they look light and slightly underdone, because they’ll continue to cook. When they’re cool, they’ll be absolutely perfect!

Let me know how yours turn out!! Mine for the first time ever were actually as good as my mother in law’s! Hooray!