A cookie thief is nothing to snicker at!
Somewhere in my life something happened … worse than being hangry … I got greedy!
My mama raised me to share. I remember vividly how we would splurge and buy a bag of Haribo gummy bears when I was little and then split them evenly: “One for Mama, one for me, one for Mama, one for me.” Now I find myself hoarding the sweets like a sugar-crazed addict that would put Cookie Monster to shame! (Please tell me SOMEONE can relate with me?!!!)
Thankfully, this recipe we’re sharing from Bronner’s 2nd Edition of Flavorful Favorites for Eddie’s Snickerdoodle Cookies (which are very popular around here!) yield a generous amount. So on the off chance that you just might be like me … rest assured, there’s enough to go around for everyone!
Serves 1 Makes 4 dozen 2-inch cookies
– 1 c. soft shortening (can use part butter)
– 1 1/2 c. sugar, plus 2 tbl.
– 2 eggs
– 3 c. all-purpose flour
– 2 tsp. cream of tartar
– 1 tsp. baking soda
– 1/4 tsp. salt
– 2 tsp. cinnamon
1. Mix together shortening, 1 1/2 c. sugar and eggs.
2. Stir in flour, cream of tartar, baking soda and salt.
3. In a separate small bowl, combine 2 tbl. sugar with 2 tsp. cinnamon.
4. Roll dough into balls the size of a walnut. Then coat in the cinnamon and sugar mixture.
5. Place 2″ apart on an ungreased baking sheet.
6. Bake at 400° for 8-10 minutes or until lightly browned but still soft.
So from my research in the web world, I’ve come to learn the seriousness of the art in snickerdoodle recipes, and that words like “the best” or “perfect” are fighting words. We’re a peaceful bunch around here (just don’t try to take the last cookie – kidding!😂) so we won’t tote those heavy words around. But let us just say that if you mention Eddie’s snickerdoodles, we all come flocking to to the treat table from out of the woodwork!
So fluffy and soft, with the warming spice of cinna-mmmmmm. You’ll definitely want to give these delicious morsels a try!