Snickerdoodle cookies – nothing to do with Snickers


I will say it again – snickerdoodles have nothing to do with Snickers candy. Every time I make these cookies, someone always asks, “Don’t these have anything to do with Snickers?

When I made Halloween snickerdoodles, using black and orange sanding sugar, people raved like these were the best things they ever ate. Maybe this is because at Halloween, although there were choices, there were fewer choices than at Christmas. The Christmas snickerdoodles, using red and green sugar, were among the last to go. There’s just no telling what’s going to float a group’s boat (palate-wise). (Can you just imagine what “no telling what’s going to float a group’s boat” sounds like in a lovely Scottish accent, by the way?)

Christmas snickerdoodles

Christmas 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.