My paternal grandmother was a great cook. She canned, cooked and froze veggies from her garden and she baked cookies, pies and cakes.
One of the things she was great at, besides dinner rolls, were the batch of Snickerdoodles she made for me each time we went for a visit.
I wish I knew then what I know now about her recipes. I would have made an effort to acquire her recipes and make sure I knew how to make some of my favorite things, like her homemade sweet pickles. I LOVED those! But at least I did get the Snickerdoodle recipe.
There’s nothing like hot tea and cookies by a holiday fire with your kids to remember what’s important in life. It’s never to late to start a holiday tradition.
Preparation and cooking time, about 1.5 hours (includes cooling the dough). Makes about 20 -30 cookies.
- ½ cup butter, softened
- 1 eggs
- ½ teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
For cookie coating:
- 3 tablespoons white sugar
- 3 tablespoons cinnamon
How many cookies you get will depend on how you select the dough to roll them in the cinnamon sugar. The cookies are going to spread out, so don’t be afraid to select the dough with different sized spoons until you find the size you like best.
- In a small mixing bowl, combine all the wet ingredients to cream the butter, eggs and vanilla and lemon juice by hand! A mixer will blend the ingredients and ruin the butter/egg combination.
- In a separate medium mixing bowl, combine the dry ingredients: sugar, flour, lemon juice, baking soda and salt. Mix together thoroughly.
- Add liquid ingredients to dry ingredients in the medium mixing bowl. I prefer to mix by hand to ensure all the ingredients combine sufficiently.
- Use a spoon to scrape the dough from your hand and fingers.
- Cover the bowl with plastic wrap and place in the freezer for 20-30 minutes.
You don’t want the dough frozen. It should simply be a little stiff and easier to mold in your hands.
Preparing the cookies:
- Preheat the oven to 400° F.
- Combine the 3 tablespoons of sugar and cinnamon in a plate or pie pan.
- Use a cookie scoop or small spoon to select pieces of the dough.
- Roll the dough using your palms in the cinnamon-sugar. Make sure they are fully covered.
- Place each ball 2 inches apart on ungreased baking sheet.
- Bake 8 minutes, or until cracks are formed but dough still looks a little bubbly.
- Remove immediately from oven and let cool on baking sheets for about a 5 minutes before transferring to a wire rack or onto layed out paper towels.
I hope you enjoy what I think is the greatest Snickerdoodle recipe in the world.