For me, fall represents more time to bake and share food with family and friends, and these Classic Snickerdoodles fill the bill in a lot of ways!
I don’t know about you, but when folks say “what’s your favorite season?” Fall comes to my mind. Now, don’t get me wrong – I can give you reasons why I like them all (even winter, although I don’t like to be cold!), but Fall is such a cozy time. Does anyone else feel that way?
These cookies come from our “Simple Old Fashioned Baking” COOK Club September cookbook. I love the recipes in this book, as most of them are so simple, and require few ingredients, such as these Lemon Cookies. Many of the recipes include ingredients you already have in your pantry.
When I was baking these cookies to take pictures for the post, I made the comment to my hubby about how this recipe reminds me of fall. He looked at me, puzzled, and asked me why. I replied it was the smell of the cinnamon baking, and the scent throughout the house which kindled memories of warm days, cinnamon toast, and apple cider.
I wanted to share this interesting note that was at the bottom of the recipe page in the cookbook. It is regarding the origin of the name “snickerdoodles:”
With today being the first day of fall, what better time to share this delicious – and EASY – recipe so you can make these wonderful, old fashioned cookies with your own family!
CLASSIC OLD FASHIONED SNICKERDOODLES
You will need:
- 1 stick butter, softened
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 1/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons sugar
- 1 teaspoon cinnamon
Cream together the butter, shortening and sugar.
Add eggs and mix well.
Add in the flour, cream of tartar, salt and baking soda. I will share with you something I did making these that my family liked – but you can choose for yourself. My family likes cinnamon. So, in making the cookies, I put a teaspoon of cinnamon in with the flour. If you like cinnamon, try it. If not, leave it out – it will not affect the taste.
Mix the dough well. It will not be “wet” – this dough will be more dry than something like chocolate chip cookies, so that you can roll balls with it. I tried to picture it closely so you could see.
Mix together in a small bowl the 4 tablespoons of sugar and 1 teaspoon of cinnamon.
Scoop out – either by hand or with a cookie scoop (I use the smallest Pampered Chef one) – a tablespoon of dough and roll into balls.
Roll the balls in the cinnamon/sugar mixture and place on baking sheet.
Using a jar or glass, flatten the cookies. I have skipped this step (completely forgot!) but all that happens is that your cookies are softer and more chewy, versus crisper in the flattened version.
Bake at 350 degrees for 8 to 10 minutes, until the edges turn brown. Remove from oven and place on cooling rack (leaving cookies on baking sheet) for 5 minutes. Then remove from sheet and move to cooling rack to cool completely.
And that’s IT – you’re done and ready to enjoy a sugary, cinnamony, warm and delicious Snickerdoodle!
I think these are the perfect pair with delicious apple cider or cold milk – and would be perfect to serve at any Fall Event.
Do you like Snickerdoodles? Have you ever made them for your family? Let me know in the comments below if you try my Classic Snickerdoodles and how your family likes them!
Until next time