This snickerdoodle cookie recipe was a favorite of my grandmother. A fond memory when I was little and visiting her was smelling that delicious scent of cinnamon as soon as we walked inside. My happiness was always apparent and showed on my face because I knew my grandma was baking these crunchy cinnamon sugar cookies with tops that split and crack into designs for us again.
Though you may be used to creaming butter or shortening for snickerdoodles, this recipe uses oil instead. This saves time from working harder creaming the ingredients to having the finished product ready to eat. Maybe this doesn’t sound like a big deal to you, but as a small girl that loved goodies, it made all the difference when waiting for these yummy cookies to come out of the oven. Seriously, this snickerdoodle cookie recipe is just incorporating the ingredients and rolling into small balls before dunking into the cinnamon sugar topping.
Give this chewy cookie a try the next time that you feel hungry for cookies because they really are so easy to make and utterly delicious. If you love cinnamon, you also should try my sour cream cookies with cinnamon sugar topping and my cinnamon cookies.
Snickerdoodle Cookie Recipe
1 cup of canola oil
1 ½ cups of sugar
2 large eggs
3 cups of all-purpose flour
2 teaspoons of cream of tartar, leveled
1 teaspoon of baking soda, leveled
½ teaspoons of salt
Cinnamon Sugar Topping:
2 tablespoons of sugar
2 teaspoons of cinnamon
In one large mixing bowl sift together: the flour, baking soda, cream of tartar, and salt.
In another mixing bowl, cream the oil, eggs and sugar.
Now add some of the dry ingredients to the creamed ingredients and beat them to combine (you can use your electric mixer or just by hand), alternating between the two bowls until all the ingredients are combined.
Take about a heaping teaspoon or the size of small walnut out with your hand and shape into a ball.
Roll the dough balls into the cinnamon sugar that you mixed together and added to a small bowl.
Place the small balls on a greased cookie sheets about two inches apart because they do grow.
Bake in a 350-degree oven for about 10 minutes, depending on how your oven is regulated.
Test for doneness with a toothpick, slender knife or cake tester.
Allow to cool in the pan for about two minutes before attempting to remove them. They firm up nicely.
ENJOY!
This snickerdoodle cookie recipe was a favorite of my grandmother. These delicious chewy cinnamon topped cookies always brought on her table.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
chewy cookies, cinnamon sugar cookies, easy snickerdoodle cookies, how to make snickerdoodle cookies, snickerdoodle cookie recipe
:
-
1
cup
of canola oil -
1 ½
cups
of sugar -
2
large eggs -
3
cups
of all-purpose flour -
2
teaspoons
of cream of tartar
leveled -
1
teaspoon
of baking soda
leveled -
½
teaspoons
of salt - Cinnamon Sugar Topping:
-
2
tablespoons
of sugar -
2
teaspoons
of cinnamon
-
In one large mixing bowl sift together: the flour, baking soda, cream of tartar, and salt.
-
In another mixing bowl, cream the oil, eggs and sugar.
-
Now add some of the dry ingredients to the creamed ingredients and beat them to combine (you can use your electric mixer or just by hand), alternating between the two bowls until all the ingredients are combined.
-
Take about a heaping teaspoon or the size of small walnut out with your hand and shape into a ball.
-
Roll the dough balls into the cinnamon sugar that you mixed together and added to a small bowl.
Place the small balls on a greased cookie sheet about two inches apart because they do grow.
-
Bake in a 350-degree oven for about 10 minutes, depending on how your oven is regulated.
-
Test for doneness with a toothpick, slender knife or cake tester.
-
Allow to cool in the pan for about two minutes before attempting to remove them. They firm up nicely.
-
ENJOY!
