Aunt Deborah’s Snickerdoodles are a family favorite cookie that we make not only at the holidays but year-round.
I absolutely love cooking with my boys. I’ve had them in the kitchen from a very young age, stirring, measuring, cracking eggs and the like. Over the years we found many favorite recipes and this recipe for snickerdoodles tops the list. It is from a very dear friend, who my kids call Aunt. It is our favorite cookie. My boys and I have made them together many times but this time, for this post, my boys made them all by themselves. The only problem…the recipe wasn’t written well. When Deborah gave it to me, I took it over the phone and made lots of abbreviations because, well, I knew what I meant. I never got around to writing out a recipe card. So the boys set off to making the cookies while I worked near-by, in earshot of what they were doing and available for questions.
At first, the questions were easy – c means cup? Yes. Is tsp teaspoon or tablespoon? Teaspoon. I can’t find the baking powder, can I use baking soda? Uh…nope. It’s in the pantry, just look again. Then things got a little more complicated. I had written, mix dry. Well, the boys mixed all the dry, then the wet. What I had meant was cream the butter and sugar, add eggs and vanilla THEN add the dry ingredients. We decided to start over. While the mixtures could have probably been saved, I wanted to show (teach) them that we all make mistakes and it’s OK. It would be better to start over than have a disaster and then have to start over. (We were leaving for vacation in a couple of days so we needed to get these made.)
I quickly jotted down a recipe they could understand and they were off making the cookies. Again. This time with great success and a feeling of accomplishment. The snickerdoodles were delicious, as they always are, and the boys were pleased.
Aunt Deborah’s Snickerdoodles
- 2 3/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup butter room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees F. Line rimmed baking sheets with parchment paper or silicon baking mat and set aside.
- In a small bowl combine cinnamon and sugar and set aside.
- In a medium bowl combine flour, salt and baking powder, set aside.
- In the bowl of a stand mixer cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and beat well.
- Slowly add dry ingredients and mix until combined. Using a small scoop, the size of a tablespoon, scoop dough and roll into a ball. Roll ball in cinnamon sugar and place on prepared baking sheet. Repeat until baking sheet is full.
- Bake at 350 degrees F. for 10 – 13 minutes until edges are browning and tops of cookies are puffy. Remove from oven and cool on baking sheet for 2 minutes. Remove to cooling rack to cool completely.