Today, in addition to cranberry-pistachio biscotti, red velvet cupcakes and chocolate-chai cookies, I brought these to the office. I have been making snickerdoodles since I was a kid. Usually when I bake them, they come out softer than these did — but the snickerdoodle in general is meant to be more crisp, so this is probably more traditional. Several Norwegians commented that these were like Christmas cookies since I gather they associate cinnamon with Christmas. Nevertheless, for me these are a simple “anytime” cookie that evoke a lot of memories for me of all the weekends spent in high school with friends. We were nerdy homebodies who stayed at my place baking rather than going out partying like our classmates; I remained this way while everyone else went on to sow their wild oats (and I just started throwing oats into cookies…).

A note on ingredients: I have yet to find cream of tartar here in Norway, but then I do not know what it would be called to know what to look for. I found the same to be the case with baking soda (found something called natron that is basically the same thing or a valid substitution).

SNICKERDOODLES
Preheat oven to 400°F (200°C)
t. is for teaspoon; T. is tablespoon; c. is cup

1½ c. sugar (about 250g)
½ c. butter (113g)
½ c. shortening (113g)
2 eggs
2¾ c. flour (355g)
2 t. cream of tartar (8g)
1 t. baking soda (4g)
¼ t. salt (1.4g)
2 T. sugar (25g)
2 T. cinnamon (12.5g)
Mix sugar, butter, shortening, egg. Stir in flour, cream of tartar, baking soda and salt. Mix sugar and cinnamon together. In order to bake, roll dough into small balls and roll balls in the sugar-cinnamon mixture and bake on an ungreased cookie sheet. Bake 10 minutes.