I LOVE cookies. Love them. Who doesn’t? I have a lot of favorite cookies, and I like them all for different reasons, I love cookies with nuts in them, and cookies with butterscotch in them, and cookies with oatmeal in them, and cookies with white chocolate in them.  But what I really like are classic cookies, like snickerdoodles! This is one of those cookies where I have memories of making these with my mom and my sister, and rolling the little balls in the cinnamon sugar mix. They are a perfect “kid” cookie, because they are so fun to make! I have a secret ingredient though…a few secrets really. I’m sure all of you have a snickerdoodle recipe…but this is mine, and it’s probably better than yours. (ok, I’m just kidding, but seriously, take some of these ideas into consideration)


1 stick salted butter, softened

1 stick margarine softened, or 8 tbs butter flavored Crisco

½ cup dark brown sugar

½ sugar

2 eggs

2 ¾ cups all purpose flour

1 tsp baking soda

Pinch of salt

½ tsp fresh grated nutmeg

Rolling sugar:

¼ cup sugar

2 Tbs cinnamon


Cream the butter and the sugar (use a wooden spoon, cookies always taste best when you do it this way!) Add the eggs, and beat until combined. Add 1 cup of the flour, the baking soda, the salt, and the nutmeg. Beat until combined. Add remaining 1 ¾ cup of flour and beat. Cover and chill dough for at least an hour (or overnight) for easier rolling.

Combine the ¼ cup sugar and 2 Tbs cinnamon in a small shallow dish. Form the dough into ½ inch balls (or close to that, it’s snickerdoodles, they can be bite size or huge!) Roll the ball in the cinnamon sugar mixture and place on a parchment lined baking sheet. Make sure to place the balls 2 inches apart (Snickerdoodles spread a lot).

Bake for 8-10 mins at 400 degrees. ** (that means see notes below)

Don’t they look delicious? Maybe if you’re really nice, I’ll send you some for your birthday.

Now for the notes section:

** How large, or small, you make you’re snickerdoodle balls is going to affect your cooking time. I would start with 8 mins, but keep an eye on them. Snickerdoodles are notorious for cracking on the top. So watch closely, when they have a few cracks in the top, they are ready to come out. Remember, cookies continue to bake for a few minutes out of the oven.

If you haven’t figured it out yet, nutmeg is the “secret” ingredient. It’s nothing that special or amazing, but I think it gives just another hint of flavor to the cookies that is really delicious. Cinnamon and nutmeg are a great little pair.

Also, dark brown sugar. This will make the dough a little bit darker in color, but again, it adds depth of flavor. You could of course use light brown, or just use white sugar if you like.

Last but not least- margarine or butter Crisco. Yes, it’s not my favorite ingredient…but in cookies, it makes them soft! If you use all butter your cookies will be really crispy. I like to use both because butter has better flavor, and the “other stuff” makes it soft.



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Filed under Baked Goods, Dessert, Recipes

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