I have strong opinions about snickerdoodles. Like really strong opinions.
They need to have that serious tang from the cream of tartar. They need to have a hearty coating of cinnamon sugar. They need to have zero other flavors interfering.
They can, however, be crispy or chewy. That I’m not really a stickler about.
Snickerdoodles, in my mind, were always made by my dad’s mother, Grammy. That’s what I remember most about her: snickerdoodles, this amazeballs peanut butter fudge, and these abomination fruit cookies that my dad likes to eat at Christmas. Woof.
Over the summer my folks were cleaning out the house and my mom found an article written about my Gram in the newspaper. She was a fairly well known baker. Sadly she died before I really got to ask her questions. But my dad tells stories of her epic canning adventures at the end of summer.
This recipe isn’t what they wrote about. But other than her fudge, this is what I think of most when I think of her.
- ¼ cup crisco
- ½ cup (1 stick) butter, softened
- ½ cup sugar
- 1 egg + 1 yolk
- 1¼ cup + 2 tbsp flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- 1 - 1½ tsp cinnamon
- ⅛ - ¼ tsp cardamom
- Heat oven to 350F. Line two baking sheets with a silpat or parchment paper and set aside.
- In wide shallow bowl mix together the ½ sugar, cinnamon, and cardamom. Set aside.
- In a stand mixer fitted with a paddle attachment or with a hand mixer combine the butter, crisco, and sugar until light and fluffy, about 2 minutes.
- In a separate bowl whisk together the flour, cream of tartar and salt.
- Gradually add the flour to the butter and sugar mixture and beat just until no streaks remain.
- Roll tablespoon sized balls in the cinnamon sugar mix and place 1 inch apart on prepared sheets.
- If dough is too soft chill for 30 minutes to an hour before continuing.
- Bake for 10-12 minutes or just until the edges are golden brown and the top has set.
- Let cool on wire racks.
- Keep in an airtight container for a week.