Advent Snickerdoodles



Snickerdoodles are a traditional American cookie that date back to Colonial days. No one knows for certain what the name means. It probably comes from the New England tradition of giving desserts a funny name. This cookie dough uses cream of tartar to give its distinctive taste. You can find cream of tartar sold along with the spices at your grocer’s. Is it a true spice? No, it is a by-product of the wine making process. How it ever became part of a cookie dough I can’t imagine but the result is tasty.


Snickerdoodles with Chai Variation
  • ½ cup shortening
  • ½ cup butter
  • 1 ½ cups sugar
  • 2 eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons sugar (for coating)
  • 2 teaspoons cinnamon (for coating)
  1. Preheat oven to 400 degrees. Combine shortening, butter, sugar, and eggs. Beat until smooth. Add in flour, cream of tartar, baking soda, and salt and beat well. Dough will be a little stiff.
  2. In a small bowl combine remaining sugar and cinnamon and stir. Shape dough into a small ball and roll in cinnamon sugar mix. Place on ungreased baking and flatten slightly. Bake at 400 degrees for 8-10 minutes. Don’t overbake.
  3. Variation: To make chai snickerdoodles combine 1 teaspoon ginger, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon cardamom with 3 tablespoons sugar for the dough coating. Roll in the chai mixture and bake as directed.




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