Baking Giant Snickerdoodles
Every family has their traditions, the little events and rituals that truly define the Holiday Season for them. Like many others, we have Christmas customs that we repeat nearly every year. While some things change with time and circumstance, others stay blessedly the same, lending us a continuity that may just follow from one generation to the next.
At our house, we have a sweet tradition that goes back to the earliest years of my eldest daughter’s life. From my mother, I adopted several traditions of holiday baking, cooking and decorating. Along the way, I added customs gleaned from my much beloved first Mother-in-Law, from friends and other family members. Christmas, it seems to me, evolves along with the number of people who enter your life and fill your heart. For me, it is never quite officially the Holidays without Snickerdoodles. Specifically, Giant Snickerdoodles!
I had never had a snickerdoodle, and knew nothing about them, when I came across the recipe I am going to share today way back in the late 1970s. I made them for the first time then, and they have been part of our Christmas baking ever since. Soft, buttery and cinnamony— they embody the season for me like no other cookie.
Holiday Baking— Giant Snickerdoodles
I jotted the recipe down on an index card decades ago. It accompanied me on moves to three different states, and a few years back, I thought I lost it. For the next couple of years, I tried several “new” snickerdoodle recipes. None were the same. Not bad really, just not my snickerdoodles. Amazingly, I found the recipe card for Giant Snickerdoodles (as well as several other beloved recipes I had believed lost) at the bottom of a box of old books. Since then, I have saved the recipe to my computer and made printed cards. I shared them with my older daughters a few years back, and one of them brought snickerdoodles (delicious) for Thanksgiving. The tradition continues, warming my heart, and filling the house with the heady aroma of cinnamon.
A Tasty Holiday Treat that has become a Tradition!
- 1 cup Butter Softened
- 2 Eggs
- 1 1/2 cups Sugar plus 2 tblsp
- 2 teaspoons Cream of Tarter
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 3/4 cups Flour
- 2 teaspoons Flour
Cream butter, 1 1/2 cup sugar and the eggs at medium speed until fluffy.
Combine flour, cream of tarter, baking soda and salt. (I add a sprinkling of cinnamon to the dry ingredients as well) Add to the creamed mixture. Mix thoroughly.
Refrigerate dough for at least 30 minutes.
Preheat the oven to 375 degrees.
Combine the remaining 2 tablespoons of sugar and the cinnamon in a flat bowl.
Shape the dough into 2 inch balls. Roll in the cinnamon sugar mixture. Place 3 inches apart on lightly greased cookie sheets.
Bake 12 to 15 minutes until golden. Cool on rack.
Makes about two dozen cookies.