- Cinnamon and sugar
- Cream of tartar
- Soft middles and crispy edges
- Combination of butter and corn oil
This cookie has been around. It’s one of those classic cookies that are fine just the way they are. Crispy edges, soft melt-in-your-mouth centers and of course, cinnamon and sugar. They are traditionally baked with shortening or butter using cream of tartar for their chewy texture and slight tangy flavor. At Country Cupboard Cookies’ bakery, this was one of our top requested cookies. I developed a recipe that was made for shipping as we shipped the cookies nationwide and they had to hold up to traveling. We used butter, because I can’t make a cookie without butter, but also used corn oil. The flavor and the texture is outstanding! This is the only cookie recipe I have that uses corn oil, (my real love of oils is olive) but the corn oil works here.
Snickerdoodles remind me of the holidays, but we made them year round and I think they are a cookie for all seasons and all ages. What if you don’t like cinnamon? Well, it’s not a snickerdoodle, but here’s a tip. Bake the same recipe, and roll in plain white granulated sugar instead of cinnamon sugar. Increase your vanilla by a teaspoon and you have another favorite of mine, Old-Fashioned Vanilla Cookies. For any Country Cupboard Cookies former cookie buyers, this is how you do it!
The slight crumbly texture is so delicious. So good with a cup of coffee! And below is my current favorite coffee mug. I found it at my Mom’s farmhouse kitchen after she passed away recently so it reminds me of her. I used it here because it’s blue and matched my cute blue plates, but something about that rooster with white polka dots running that’s whimsical and so are snickerdoodles!
If you try the recipe, be sure to beat the batter quite well. Unlike most cookies that don’t require a lot of beating, these do. You want a fluffy batter, more like a cake batter than your usual cookie dough. I hope you enjoy these old-fashioned cookies!
- 4 ounces butter (1 stick), softened
- 5 ounces white granulated sugar (3/4 cup)
- 2½ ounces confectioner's sugar (1/2 cup)
- 2 large eggs
- 2 tsp pure vanilla
- 2 ounces corn oil (1/4 cup)
- 10 ounces all-purpose flour (2¼ cups)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cream of tartar
- ½ tsp salt
- ½ cup white granulated sugar
- 1 TBL cinnamon
- Cream butter, white sugar and confectioner's sugar. Add 2 eggs with vanilla and beat well, about 1 minute.
- Add corn oil slowly and beat again until smooth, scraping your bowl as necessary.
- Mix together the flour, baking soda, baking powder, cream of tartar and salt in a separate bowl.
- Add dry ingredients to the wet mixture and beat well. Scrape bowl well, especially from the bottom of the bowl.
- Chill covered dough 30 minutes to one hour.
- Preheat oven to 375 degrees.
- Using an ice cream scoop (I used a #20 scoop, 1⅝ oz ) but you can use approximately 2 TBL of dough, drop cookies into cinnamon sugar mixture and roll.
- Bake on a parchment covered or silpat baking sheet for 10-12 minutes.
If your cookies spread too much, you can increase your oven temp or chill your dough longer.