Hi, Folks. As many go back to school, I am reminded of making my family’s favorite cookie to tuck into our lunches – Snickerdoodles. Often, I made them with my youngest brother who is 8 years my junior. So when I was in Junior High, his little preschooler hands reveled in being in the dough, rolling the dough balls and then rolling them in cinnamon. And, of course, the powerful scent of baking cinnamon made it hard to wait until they cooled enough to eat and to save some for lunches! This recipe is adapted from my mother’s 1969 Betty Crocker’s Cookbook, which itself is dusted with flour and butter splatters.
Patty’s Back-to-School Snickerdoodles
Adapted from Betty Crocker’s 1969 Cookbook
– 1 cup butter
– 1-1/2 cups sugar
– 2 eggs
– 2-3/4 cups flour
– 2 tsp cream of tartar
– 1 tsp baking soda
– ¼ tsp salt
– 2 tbsp sugar
– 2 tsp cinnamon
Heat oven to 400 degrees. Mix thoroughly butter, 1-1/2 cups sugar and eggs. Blend in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls.
Mix 2 tbsp sugar and the cinnamon; roll balls in this mixture. Place balls 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheet. Makes about 6 dozen cookies.
Note: During the last 6 months that I’ve been part of the Galliard team, our commitment to harvesting legacy and passing what is tried and true down to the next generation has really spoken to me. We hope that this new feature of our newsletter will become a celebration of legacy in the form of sharing recipes passed down to us. If you have a recipe to share, please send it to us at [email protected] along with a picture of you and up to 125 words to tell us why it’s meaningful to you. Remember that sending it gives us permission to print it. We can’t wait to see what you send us!