In this video, Betty makes Snickerdoodles Cookies, with the help of her grandson, Carter. Snickerdoodles have been around for a long time, and they are a favorite cookie in my family. They are characterized by a cracked surface and can be crisp or soft. In most recipes snickerdoodles are rolled in a mixture of white sugar and cinnamon to give the cookies their sweet, spicy flavor.
1 Cup (16 tbs), softened
1 1⁄2 Cup (24 tbs)
2 , well-beaten
Self rising flour
2 1⁄4 Cup (36 tbs)
In a large mixing bowl, mix 1 cup softened butter with 1 ½ cups sugar. Add 2 well-beaten eggs, and use an electric mixer to blend thoroughly. Blend in 2 ¼ cups self-rising flour, a little at a time, until all of the flour is incorporated into the cookie dough. Form dough into 1-inch balls. Mix 2 tablespoons sugar and 1 teaspoon cinnamon in a shallow dish. Roll the cookie balls in the cinnamon-sugar mixture, if desired. Place cookie balls 2 inches apart on ungreased baking pan or cookie sheet. Bake at 400 degrees (F) 8 to 10 minutes, or until lightly brown and cracked on the top. Remove cookies from baking sheet and place on a rack to cool. You may place these on a flat tray and serve them warm. They are delicious when eaten warm with a cold glass of milk! I hope you enjoy this recipe! --Betty
No time to bake? Fret not! Betty’s version of the old-fashioned snickerdoodle cookie comes together in minutes and is quite a doodle to make too. Spice up your holiday basket with this mind-blowing spicy-sweet-soft cinnamon flavored cookie and garner all the applause. Watch this video to master the art.