One of my favorite shower gifts from my engagement was the BH&G Cookbook. Who knew my husband’s favorite cookie would be synonymous with a crossbreed? I guess the same could be said for the Snickerdoodle. The obvious would be a cinnamon sugar cookie mixed with a Snickers bar.
This classic cinnamon sugar cookie is a favorite at our house.
Snickerdoodle cookies are one of the few cookies I bake without chocolate! My boys (all of them) are not fans of chocolate. I can not wrap my head around the concept of that last sentence.
But, Snickerdoodle cookies, with the sugar and cinnamon combo, are a delicious blend of sugar and spice! Here is one more favorite non-chocolate cookie.
This Snickerdoodle cookie recipe is straight out of the Better Homes & Garden Cookbook from over thirty years ago. It was a wedding gift from either my mother-in-law or my mom. My mom will text me the correct answer after she reads this post.
Sidenote: My MIL also gave me a weight scale (not a cooking scale) a weight scale. I understood it was more about her than me, but my friends always look horrified when I share that story.
This is one of the few recipes I pull into the cookie rotation at our house. I make this a few times a year for my husband! It’s my way of thanking him for spending an hour on the phone with me walking me through the printer’s ink cartridge error message.
These Snickerdoodle cookies come out pretty much perfect every time I bake them. It’s one of the few recipes I follow line by line. I’m sure that’s just a coincidence.
My sister is sending me a long-distance eye roll right about now.
SNICKERDOODLE COOKIE RECIPE BY BH&G
INGREDIENTS
- 1/2 CUP BUTTER, SOFTENED
- 1 1/2 CUPS FLOUR
- 1 CUP SUGAR
- 1 EGG
- 1 TSP VANILLA
- 1/4 TSP BAKING SODA
- 1/4 TSP CREAM OF TARTAR
- 2 TBSP. SUGAR
- 1 TEASPOON CINNAMON
DIRECTIONS
- Preheat the oven to 375 degrees.
- In a mixing bowl beat butter.
- Add 1/2 the flour, then add sugar, the egg, vanilla, baking soda and cream of tartar.
- Beat in remaining flour.
- Cover and chill 1 hour.
- Shape dought into 1-inch balls.
- Combine the tablespoons of cinnamon and sugar.
- Rolld balls in sugar-cinnamon mix.
- Place dough balls 2″ apart on an ungreased baking sheet or baking sheet line with parchment paper.
- into 1″ balls and roll in the cinnamon-sugar mixture.
- Place each dough ball on a lightly greased baking sheet or on a baking sheet line with parchment paper.
- Use the bottom of a glass (or shot glass) to slightly flatten each dough ball.
- Bake at 375 for 7-8 minutes.
You can find all your favorite BH&G recipes here.
SHOT GLASS TIP
Who knew a shot glass was a multi-purpose tool? I use the bottom of a shot glass whenever a recipe includes the instructions to “flatten” the dough.
It also works great when you need a small circle cookie cutter.
Enjoy these soft and chewy Snickerdoodle cookies with a glass of chilled milk! Oh, and if my husband is reading… I can explain why the printer is in my office trashcan.. have another Snickerdoodle cookie, sweetie!
