I talk a lot about recipes that have been in our family for generations, and this is definitely one of those. These really should be considered a butter cookie because they lack the usual cream of tartar that is found in most snickerdoodles. However, this was a “depression recipe” from my great-grandmother. They just used what they could get their hands on back in those days and this recipe uses the baking basics.
Snickerdoodles
- 2 3/4 cup flour
- 1/2 tsp salt
- 1 1/2 cups sugar
- 3 tsp baking powder
- 1 cup soft butter
- 2 eggs
- 4 tsp cinnamon
- 3 tbsp sugar
Sift together flour, baking powder and salt. Cream butter and 1 1/2 cups sugar until soft and fluffy. Add eggs and mix well. Add in the sifted dry ingredients, gradually, and stir until combined well. Chill in refrigerator for 20 minutes. Mold the dough into 1 tbsp sized balls. Mix together cinnamon and remaining sugar. Roll the dough balls into the cinnamon-sugar mixture. Bake 2 inches apart on an ungreased baking sheet at 375 degrees for 8-10 minutes. I like to underbake them to help keep them soft.
Store in an airtight container and hide from your family!!
Enjoy!