Snickerdoodles

Snickerdoodles1

The very first cookbook that I ever received was The New Junior Cookbook by Better Homes and Gardens. It was 1989 and I was 6 years old. My aunt wrote a little note in the cover before giving it to me as a Christmas gift. I'm nearly 30 and I still have that cookbook! It proudly sits in between all of my "adult" cookbooks on a shelf in my dining room. Being honest, I don't really use the book anymore, but this year for Christmas, I decided to flip through the pages and came across a recipe for snickerdoodle cookies that I had loved so much as a kid. Instantly, I was brought back to my mom's kitchen, standing on a stool and rolling the dough balls in cinnamon sugar. For a blast from the past, give this super simple, kid tested and approved recipe a try. I hope it transports you right back to your mom's kitchen when you were 6, too!

3/4 cup Sugar
1/2 cup Butter
1 Egg
1/2 teaspoon Vanilla
1 1/2 cups Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 teaspoon Cream of Tartar
2 tablespoons Sugar
2 teaspoons Cinnamon

In a large mixing bowl, cream together 3/4 cup sugar with the butter. Beat in the vanilla and egg. In a small bowl, stir together the flour, salt, baking soda, and cream of tartar. Stir into the butter mixture with a wooden spoon until mixed. In the same small bowl, combine the 2 tablespoons of sugar with the cinnamon. Shape the dough into 1-inch balls and roll each in the cinnamon-sugar mixture. Place the dough balls about 2 inches apart on a cookie sheet that has been sprayed with nonstick cooking spray.  Bake at 375 degrees for 8-10 minutes. Remove the cookies from the pan and allow them to cool on a rack. Makes about 3 dozen cookies. 

SOURCE: Better Homes and Gardens New Junior Cookbook (1979 edition)

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