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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Classic Farm Style Snickerdoodles

What a great example of Americana baking! Light, crisp, delectable and perfect as a summer cBack in the day, cream of tartar and baking soda was the leavening duo used before baking powder came about and that still makes for the best, most crisp and light cookie. Try rolling these in cocoa and cinnamon, or espresso coffee powder, for a "nouveau-doodle" effect.

Cookie Dough

1 cup unsalted butter - softened
1 1/3 cups sugar
2 eggs
1 1/2 teaspoon pure vanilla
3 cups all purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1/3 teaspoon nutmeg (optional)

Topping Roll In Mixture
1/4 cup white sugar
3/4 teaspoon cinnamon

Preheat oven to 350 F.  Stack two baking sheets together and line top one with parchment paper.

Cream the butter and sugar. Add eggs and vanilla. Stir in everything else to make a soft dough. Make golf ball sized lumps of dough. Roll in cinnamon sugar topping.

Bake until lightly browed, 15 to 18 minutes.

Makes 2-3 dozen

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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