Old Fashioned Snickerdoodle Recipe 1953

GRANDMA RUTH'S SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
• Mix 2 tablespoons white sugar and cinnamon together in a bowl.
• Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

OLD-FASHIONED SNICKERDOODLES

Steps:

• Beat softened butter until creamy. Add your 1 cup sugar, baking soda and cream of tartar; mixing together. Beat egg and vanilla into the mixture. Slowly add the flour until entirely combined. At this point if you can manage to wait long enough, let the dough sit in the fridge for at least a half an hour. This step isn't absolutely necessary but it allows the dough to firm up so that it's easier to work with.
• Stir together the 1 teaspoons cinnamon and 2 tablespoons sugar. Shape the dough into small balls and coat with your cinnamon/sugar mixture. Place a few inches apart on an ungreased cookie sheet. Bake in a preheated 375°F oven for 9 - 11 minutes (depending on how hot your oven runs). The recipe recommends taking them out of the oven when the edges are golden, but they are especially delicious slightly underbaked. They will be cool enough to eat in no time at all.

OLD FASHIONED SNICKERDOODLES

Steps:

• In a large bowl mash together the margarine and sugar. Add the egg and beat until everything is creamy. Add the baking powder, salt and flour. Stir it up until you have a nice thick dough. In a cereal bowl, combine the cinnamon and the 2 tablespoons sugar.
• Shape the dough into balls the size of walnuts or egg yolks. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a glass, press the dough down to flatten the cookies slightly. Bake them at 400F for 10 minutes. If your oven runs hot, turn it down to 375°F.

SNICKERDOODLES

Steps:

• Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
• In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
• In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
• Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.