I Throw Like a Girl

Saturday Stirrings ~ Snickerdoodle Cookies

Posted by Carol on April 18, 2008

These cookies are College Son’s favorite cookies in the world. He is not a big chocolate lover (I know!) so when I want to send him a care package, these are always included. Unfortunately, the poor guy has never gotten a box of intact Snickerdoodles. It’s not because they are so wonderful that the mail man can’t help himself, or because we eat them all before we send them. Nope. It’s because his mama can’t figure out a way to get them from sea level to the high altitude out west where his college is without the ziplock tupperware-like box bursting open from the change of air pressure. He usually ends up with a box of crumbs, but he eats every last one of them because these cookies are that good!

Soft Snickerdoodle Cookies

  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

1. Preheat oven to 350 degrees

2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl

3. Combine flour, cream of tartar, baking soda and salt in a separate bowl

4. Blend dry ingredients into butter mixture

5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge

6. Meanwhile, mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl.

7. Scoop a walnut sized amount of dough and shape into a ball

8. Roll dough in the cinnamon sugar to coat

9. Place on chilled ungreased cookie sheet and bake 10 minutes

10. Remove from cookie sheet immediately

For more great recipes, head on over to Saturday Stirrings with DeeDee at It Coulda Been Worse! Oh, and if anyone has any ideas on how to handle shipping these cookies to a higher altitude, I would much appreciate it!




7 Responses to “Saturday Stirrings ~ Snickerdoodle Cookies”

  1. Beverlydru said

    That’s a fine howdy doo. I just got off the scale and thinking I need to hit the rice cakes and carrot sticks and I read this recipe and think “I’ll make these for the family this weekend!” Yep- they’re for the family. Right.

  2. Heather said

    Mmmm… I love snickerdoodles! (I love chocolate too, but snickerdoodles are great cookies.)

  3. Farrah said

    Mmmm! Thanks! I’d like to try those!

    When I was reading your dilemma, rubber bands popped in my head. How about putting a couple of them around the container? They will stretch to allow the lid to pop off to relieve the pressure but hopefully will still be tight enough to keep the contents from spilling out. You could even go around the container a couple times with plastic wrap first. Just a thought!

  4. Kim said

    Snickerdoodles is a favorite!
    I have another idea for sending your son cookies. We have sent lots of cookies over the years to kids from our church who go away to college. We wrap each cookie individually in saran wrap, layer in a shoebox with folded newspaper or bubble wrap between layers. A little bulkier but cookies arrive intact. 🙂

  5. tammy b said

    foil might do the trick here; either individually wrapped or all together. it should keep the doodles fresh but won’t pop open.

    as a side note, where in the west does son attend college?

  6. Norma said

    This recipe sounds so good. Now I will have to make some, even though I need to stick to diet.

    For your dilemma. Do you have a foodsaver machine? You could vacuum pack them before putting them in the tupperware container. That would keep them fresh and save them from becoming crumbs.

  7. Laureen said

    It looks like my search for the best snickerdoodles may have ended! The best tip for shipping cookies I’ve used is wrapping them individually in wax paper. Then put them in plastic bags with a zipper – you could leave it open a bit for the air to release. Pack them in a box with bubble wrap. Thanks for the recipe!

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