My husband was wondering why Snickerdoodle cookies do not have Snicker’s bars in them. Good question with no good answer. I guess, really, the best answer is that Snickerdoodle cookies are simplistic, yet yummy. My daughter simply adored the batch I made yesterday and that is what truly matters. I already have a husband who does not eat sweets, no tomato based sauces, most fruits, brown sugar, molasses, and honey, or many vegetables; I do not want to lose my daughter to her father’s way of eating just yet. When I make a wonderful sweet from love I wish my whole family could enjoy it, but I will have to settle for one daughter enjoying it right now. Plus, after having had 2 children I do not need anything extra finding its way onto my body to stay awhile. At my husband’s request I did not roll out the last few cookies in the cinnamon-sugar mixture so he could eat a little bit. Not much, just a little. These cookies are a great use for my cream of tartar, too, which is difficult to find a use for other than meringue.
2 1/2 C. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
3/4 tsp. salt
1 stick butter, softened
1/2 C. lard
1 1/2 C. granulated sugar
2 large eggs
1/4 tsp. almond extract*
1 Tbs. + 1 tsp. ground cinnamon
1/4 C. granulated sugar
- Pre-heat oven to 375°.
- Cream butter and lard in electric stand mixer.
- Sift together dry ingredients.
- Add sugar and eggs into butter/lard mixture.
- Mix in dry ingredients. Roll dough into aprox. 2″ balls.
- Roll the cookie balls in the cinnamon-sugar mixture. Place on baking sheet on top of parchment paper.
- Bake for 9-11 minutes.
- *Completely optional. I added it to give the cookie a little more flavor.