.A while back, I mentioned finding my Aunt Dollie’s handwritten recipe cards. I went through them again the other day and was thrilled to come across my Grandma Helen’s snickerdoodle reicpe. I was instantly flooded with memories.
Grandma knew that my dad and I are, as my mom would say, “dough hounds.” We love all kinds of raw dough. Noodle dough, pie crust dough, cake batter, and of course cookie dough. But the best dough of all, hands down, is snickerdoodle dough. It’s sweet and creamy, and the dough balls are rolled in cinnamon in sugar. Perfect. So whenever she was getting ready to make snickerdoodles, she’d call us and we’d come over and eat some dough while the cookies baked. That’s definitely a grandma thing to do. (I should say, for the record, that eating dough or anything else with raw eggs probably isn’t a good idea. That said, it’s worth the risk in my mind.)
I love cookies filled with chocolate and nuts, but I have to say snickerdoodles are my all-time favorite cookie. They’re simple and delicious, with a crunch on the outside and a softness inside. When I came across Grandma’s recipe, I gathered all the ingredients together (thankfully I had cream of tartar in the spice rack!) and made them right away. The stand mixer made them incredibly easy … Grandma would’ve loved having a mixer like that!
Once the dough was made, of course I took a bite of it. I was instantly 10 years old, standing in my grandma’s kitchen. The flavor was exactly the same, and it just made me miss her so much. She passed away a few years ago. But then I let my boys have a taste, and I was happy to tell them they were eating G.G.’s cookies. (We called her G.G. for “great-grandma” once she had great-grandchildren.) Here’s a picture of Grandma and me when I was little.
We enjoyed the baked snickerdoodles as much as the dough. This was the first time I’d made them for the kids, and they loved them. The best part, though, was that I took some of them to my dad, and he was really excited to have his mom’s cookies again.
.Here’s how to make Grandma’s snickerdoodles:
1 cup shortening, butter or margarine (I used margarine)
1 1/2 cups sugar
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon.
Beat the shortening/butter, 1 1/2 cups sugar, and eggs together. In a separate bowl, sift to combine the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet, and mix well. Chill the dough for an hour or so.
In a small dish, combine the 2 Tbsp. sugar and cinnamon. Roll the chilled dough into walnut-sized balls. Roll them in the sugar-cinnamon mix and place them on a cookie sheet. Bake at 375 degrees F. for 10-15 minutes, until the cookies are slightly browned but still soft. Enjoy!