Carey Coat Of Arms


Holland Coat Of Arms
Heritage Home | Family Genealogy | Recipes Home
Desserts, Cakes, Cookies & Pies
Vickie's Tennessee Snickerdoodle Cookies
This is an old Tennessee cookie recipe. I've altered it slightly to make the cookies a little more moist than their original counterparts. And being a diabetic now, I make them with Equal instead of sugar. They really are pretty good with the substitute too.
2½ cups flour
2 tspn cream of tartar
1 tspn baking soda
½ tspn salt
1 cup (2 sticks) of butter, margarine or shortening (I use margarine)
The butter must be at room temperature. Don't melt it.
1 tsp vanilla extract
1½ cups sugar or sugar substitute
2 eggs
1 tblspn sugar
1 tblspn cinnamon

The left half of these snickerdoodles are coated with cinnamon.

The right have was left plain.

Makes about: 2 dozen.

  • In a large mixing bowl, combine the flour, cream of tartar, baking soda and salt.
  • Mix thoroughly and set aside.
  • In a medium mixing bowl, cream the butter with the 1½ cups of sugar.
  • Once mixed, add the eggs and vanilla. Mix thoroughly.
  • Combine the wet and dry mixtures, knead into a dough.
  • Place dough in the refrigerator for about 15 to 20 minutes.
  • Pre-heat oven to 400° F
  • In a small bowl or paper plate, mix the 1 tblspn sugar and 1 tblspn cinnamon
  • Remove dough from the fridge and and roll into small balls. About 1 to 1½ inches in diameter.
  • Roll each ball in the sugar/cinnamon mixture to coat.
  • Place on an ungreased cookie sheet. About 2 inches apart.
  • Cook for about 8 to 10 minutes. Cookies will not turn brown, so watch the bottom of your cookies. If they start browning, remove them from the oven.
  • Cool and serve.

You can substitute almond extract for the vanilla and add a nice almond flavor.
You can add a variety of nuts to this recipe too. But only add about 1/4th of a cup of chopped nuts of your choosing.
It's A Small World
By Using This Website You Are Agreeing To Our Terms & Conditions