Ben, my oldest son, loves Snickerdoodles. Sadly I stopped baking cookies when I started writing books. It was an “either/or” thing.
So I decided to bake these cookies for him (he’ll be here at the lake in about a month) and googled the old recipe from Betty Crocker that I’d used over 40 years ago. And since Google can find just about anything, here they are.
BETTY CROCKER’S SNICKERDOODLES:
1 1/2 cups sugar
1/2 cup softened butter
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp. cinnamon
Steps: Heat oven to 400. Mix sugar, butter, shortening and eggs in large bowl until fluffy. Mix dry ingredients and add to the sugar-butter mixture until mixed completely.
Shape dough into 1 1/2″ balls. Mix the 1/4 cup sugar and cinnamon and roll the balls into the mixture. Place 2″ apart on ungreased cookie sheet and bake for 8-10 minutes. Cool on wire rack.
(I doubled the recipe, made the balls a bit bigger and ended up with about 5 dozen cookies).
And then I sent a picture to Ben to show him what is waiting for him. I think he is really happy about that.