"No matter where I serve my guests, it seems they like my kitchen best" -something I saw on my mom's kitchen wall as a kid, author unknown

Back to Baking

I finally remembered! The Legendary Snickerdoodle Recipe™

I grew up in an area that was heavily influenced by the Mennonite/Amish-type culture and as such many fantastic ‘family’ recipes were made into books and available locally. My mom always baked her cookies and pies from these books and always they were the best. Several of my guild members across the country can even vouch for this, as one year I baked and sent them out to some of them around the holidays. I always thought these books came from somewhere local, but I’ve just found them out on the interwebs; I highly recommend checking out Cook Books by Good Books for some really amazing recipes.

One other thing… for those of you who have trouble getting those “perfectly browned on the bottom” cookies (something I was NEVER able to do) – try a baking stone. Really! And season it well… the more seasoned, the better the cookies turn out. My stone is mostly black now, with only the clay color coming through in a few areas (and on the bottom, of course). It was the ultimate cure for my burnt cookies… I never baked a cookie I didn’t burn, until I got my baking stone. If you’re a lover of cooking with cast iron – you’ll love baking stones, and likely never go back to those metal pan thingies.

And without further ado, The Legendary Snickerdoodle Recipe™

(Makes 4 dozen)

1 cup Shortening

1½ cups sugar

2¾ cups flour

2 tsp. cream of tartar

1 tsp. soda

½ tsp. salt

  1. Cream shortening and sugar. Add eggs and beat well.
  2. Sift together flour, cream of tartar, soda, and salt. Gradually stir into creamed mixture.
  3. Chill dough 2 hours or more. Form into balls the size of walnuts. Roll each ball in a mixture of 2 Tbsp. sugar and 2 tsp cinnamon.
  4. Bake at 400° for about 10 minutes. (Cookies should be lightly browned but still soft)

And there you have it folks… the best cookie recipe you will ever own. Please, please let me know if you try it. I’d love to hear feedback.

Please remember, this is not my own recipe and the book may be found by following the link above.

Thanks for coming out today – happy baking!


Comments on: "Back to Baking" (5)

  1. This recipe is legendary! Thanks for posting. I think we will make these for the Halloween weekend. Hope you have fun this weekend! Can’t wait for all of the Halloween posts. Thanks!

  2. Toteally looks cool – I may give the cookies a shot this weekend =) I know 100% of nothing about shortening, tho’, so keep your fingies crossed for me!


  3. Thanks! I love cookies and all things baked! I wish you had pictures to show of your efforts here, unless this was just a posting without the trying, which is very gracious. Since you said you like lists, here is another top 10.

    Bite By Bite, Seduction by Cookies

    Interesting how you mention that the kitchen is the best place in your opening quote, I love it! Hence the Number 10 in my list.

    • My kitchen is definitely a place where I spend a lot of time. Such a fun place to explore! As for pictures, I’ve been bad about incorporating them. I often post from work, and forget to upload my photos to photobucket. (woops) It’s something I’m working on correcting, so stay tuned!

      You should give this recipe a try if you like soft baked – I’ve had these stay soft even days after baking (whenever they manage to last that long in our home)

      Also, on your comment, “I think Mrs. Fields white chocolate chip and macadamia nut cookie is its best (and a signature) creation ever…” I couldn’t agree more! I LOVE those cookies.

      Thanks for reading!

      • Yeah I think photos accentuate a recipe and especially ones of the final product!

        Thanks for liking the cookie post – usually most stay away from packaged goods, but sometimes some can be good! (The ONE thats on my list, ironically).

        Definitely looking forward to cookie type recipes, feel free to connect!

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