It’s strange that snickerdoodle is written as one word. I gave my version of cinnamon rich softly sweet cookie two separate words, snicker as in “laugh” and “doodle” for kinda like messing around making fun things. This recipe makes a bundle of lovely sweets that are a cookie classic. Perfect for any occasion and suitable for all ages, this traditional favorite is so easy to make, store, ship…you will have the last laugh!
Snicker Doodle Cookies
Makes 60 3½ inch round cookies
7½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 teaspoons cinnamon
½ teaspoon salt
2 cups margarine or butter at room temperature
4 cups granulated sugar
4 eggs large
½ cup milk
2 teaspoons vanilla
CINNAMON SUGAR ROLLING MIXTURE
6 tablespoons sugar
2 teaspoons cinnamon
Stir together flour, baking soda, cream of tartar, cinnamon and salt.
In a 5 quart mixer, blend margarine for 30 seconds; add the sugar and beat till fluffy. Add eggs one at a time, beating until incorporated. Drizzle in milk and vanilla, beat well.
Remove mixing bowl from stand mixer, fold in dry ingredients, return bowl to mixer. Beat until just combined. Chill 20 to 30 minutes (best chilled overnight).
Using a 1.3 ounce scoop, portion balls and roll each in the mixture of sugar and cinnamon. Place balls 2 inches apart on a cookie sheet lined with parchment paper, flatten slightly with the palm of your hand.
Bake in a 375°F preheated oven for 16 to 17 minutes or till light golden. Cool on baking sheets until set, cool completely.
Cook Notes: Cookie dough can be made ahead and frozen until ready to use. Just put frozen dough into fridge to thaw until it is “scoopable”. Because they aren’t frosted, cookies ship well and make great gifts. Baking ahead and freezing cookies works well too. Make sure cookies are fully cooled before you stack for storing to prevent sticking together. Oven temps vary so if your doodles are too dark try lowering the oven to 350 degrees. To get nice round cookies, give dough room to spread on parchment lined baking sheet.
