Snickerdoodle recipe from 1958

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This soft and chewy Snickerdoodle cookie recipe appeared in The Evening Star out of Washington, D.C. on December 16, 1958.



INGREDIENTS


Cookie Dough:

  • 1 cup unsalted butter (227g)
  • 1 ½ cups sugar (300g)
  • 2 eggs
  • 2 ¾ cups flour (330g)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Cinnamon/Sugar Mixture:

  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  1. In a large mixing bowl, thoroughly cream butter and sugar.
  2. Add eggs one at a time. Blend thoroughly after each addition. 
  3. Sift together flour, cream of tartar, baking soda, and salt. Mix into the batter.
  4. Blend in vanilla extract.
  5. Cover and chill for 20-30 minutes.
  6. While the batter chills, preheat oven to 400°F/205°C.
  7. Make the sugar/cinnamon mixture by mixing together 2 tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.
  8. Once the cookie dough has chilled, roll into small balls (25g) and roll the balls in the sugar/cinnamon mixture until fully covered.
  9. Place the balls on an ungreased cookie sheet about 3 inches apart.
  10. Bake in a preheated oven at 400°F/205°C for 8-10 minutes or until light brown in colour. 
  11. Cool on cookie sheets for 10 minutes, then remove from sheets and allow to fully cool on racks.

Enjoy!


Notes:

  • 25 gram balls yielded 3 dozen cookies. 
  • The recipe says to add the vanilla after the flour. It seems to makes more sense to add the vanilla after the eggs. 
  • For thinner/crispier cookies, use parchment paper on your cookie sheets.

Original newspaper clipping:



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