Where did the recipe come from?
It’s a tradition in our house – and it started with my Nana. Our first Snickerdoodle memory is my Mom’s. She said that Nana used to bring her and her friends a batch of snickerdoodles in a big round tinned box when she was in nurses training and Nana and Grandpa came to visit. Mom and Aunt Kay were both at nurses training together. Mom couldn’t remember if they each got their own tin, or if they had to share one tin. 🙂 That was in 1955.
Mom said Nana had volunteered at the grade school and served lunches for the kids. Nana likely got the recipe there – and she cut the recipe down – to what it is now. I can’t even imagine how many cookies the original recipe would have made!
How did you associate these cookies with Christmas?
Fast forward to the 1970’s or so – Mom said she made Snickerdoodles often because they were so easy and everyone like them. What I remember though is that Mom would make snickerdoodles for Christmas and as a kid it was my job to roll around the cookie balls in red and green colored sugar and place the cookies on the cookie sheet.
Now days it just isn’t Christmas until I bite into a Snickerdoodle. I remember one year I was at my sister’s house and the family was all there and I couldn’t believe we didn’t have any snickerdoodles. I asked her to get out Nana’s recipe – and GASP – she didn’t have it !! We googled and found a snickerdoodle recipe – and made some cookies. BUT they were not Nana’s and I could tell the difference. It was a sad day. I felt bad for my sister as she didn’t have THIS recipe?! How can that even be possible?
Who all gets to enjoy Snickerdoodles on Christmas?
Every Christmas that I can – which is nearly every… I make a couple of batches of Nana’s Snickerdoodles and prepare them for shipping. (Along with some other cookies that I’ll also add to the blog!) There’s a short list of people who get a box delivered nearly every Christmas. And then there’s the neighborhood drop off… I usually run around on Xmas eve and drop a plate of cookies here or there.
Other cookies on this page include Cranberry White Chocolate Oatmeal (which are Dave’s favorites) and then Hershey Peanut Butter Kiss Cookies – which are always good too!
What makes a snickerdoodle special?
First of all – snickerdoodles are probably most closely associated with a type or version of a sugar cookie – except – they are rolled in a coating of cinnamon sugar. And, Dave always says – add more Cinnamon ! Again, for Christmas we roll the cookies in a combo of cinnamon, white sugar and red and green colored sugar. You could roll them in plain sugar or any other color depending on what time of year it is.
Second difference is that the snickerdoodles include cream of tartar – which allows them to strike a perfect balance between soft and chewy on the inside and slightly crispy on the outside. This texture contrast sets these cookies apart from ‘just a regular ol’ sugar cookie’. When baking your snickerdoodles – they are best when ever so slightly under cooked. You’ll have to work with your oven and your timing to get them just right. If you bake them too long – they are crunchy all over. So – check your timing on your first batch….let the cookies cool and then try one. If not crispy and chewy both – reduce a minute or so on the bake.
Third – these cookies are super duper simple to make. Besides the cream of tartar – if you are a baker you have the ingredients on hand likely. They’re made with basic pantry ingredients like flour, sugar, butter, eggs, and of course, cinnamon. This means you can whip up a batch whenever the craving strikes.
Lastly, the nostalgia factor. snickerdoodles are a classic cookie that many people (!) have fond memories of enjoying with family and friends. Whether you’re baking them for a holiday gathering, a bake sale, or just a cozy night in, snickerdoodles have a way of bringing people together and spreading joy.
Nana’s Snickerdoodles
Equipment
- Kitchenaid Mixer
- 4 Cookie Sheets
Ingredients
- 2 C Crisco – or 1 C Crisco and 1 C Butter (Room Temp)
- 3 C Sugar
- 4 Eggs – Room Temp
Combine the Dry Ingredients in a Separate Bowl and Whisk together
- 5½ C Flour
- 4 Tsp Cream of Tartar
- 2 Tsp Baking Soda
- 1 Tsp Salt
Cinnamon Sugar
- 2 Tbl Sugar
- 2 Tsp Cinnamon – Dave always says to add more !
Instructions
- Cream together the sugar and crisco in your mixer. (One year I beat the sugar and butter a lot – into a whippy texture. I got very flat cookies.) You should cream for only a couple of minutes…till well combined.
- Add Eggs one at a time, mixing thoroughly after each egg.
- Add flour mixture slowly till combined.
- Put cookies into a container and refrigerate the dough overnight – or until thoroughly chilled (hours – since it's such a big bowl.)
- Prepare the cinnamon sugar. We always use pie tins to hold the sugar.
- Roll dough into balls walnut sized – and roll in cinnamon sugar. Completely cover the dough in cinnamon sugar. You can have consistent sized cookies if you use a cookie scooper!
- Place cookies on a cool cookie sheet with lots of room between the cookies – typically a dozen per cookie sheet. (You probably should have 4 cookies sheets in use so you can keep the assembly line moving !)
- Bake at 400℉ for 8-10 minutes. Again – these cookies are best every so slightly under done. Check them at 8 minutes! Try the first batch and double check whether you are happy with the timing and the heat in the oven.
