Several years ago, when I came across a handful of live oak acorns for auction on eBay, I was convinced that no item was too common to sell in the electronic marketplace. So, today I was only mildly surprised to discover that two dozen, homemade Snickerdoodles can be purchased on eBay for $6.95, plus the cost of priority shipping.
Snickerdoodles are about as common as acorns around my house. Soon after Mark and I were married, he confided that Snickerdoodles were his favorite cookies. Since I had never heard of this cookie with the quirky name, I had to do some research. I eventually settled on the Farm Journal’s Country Cookbook recipe as THE Snickerdoodle recipe.
The cookbook editor wrote in 1972:
When you want to treat your family and friends, bake a batch of old-time Snickerdoodles with our new-time recipe. These crinkly cookies have sugar-cinnamon tops and taste wonderful.
They’re described as old-time, but recipes for Snickerdoodles were never included in early American cookbooks. In fact, the first mention of Snickerdoodles in the United States was in a 1902 cookbook from the mid-west. They are Hannah’s first choice for school bake sales because they sell quickly, although some students insist that the cinnamon-sugar cookies must be store-bought because they’re uniform and perfectly round.
Martha Stewart’s Snickerdoodle recipe is almost the same as the Farm Journal’s version, except that she doesn’t use vanilla. I think that vanilla is a necessary ingredient, and the eBay baker agrees. Still, I can’t imagine who would treat their family and friends to eBay cookies. I don’t know. . . maybe it’s the same people who buy the acorns.
1/2 cup butter
1/2 cup lard (I use shortening.)
1 1/2 cup sugar
1 teaspoon vanilla
2 2/3 cup sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoons ground cinnamon
Beat butter and lard (shortening) until light; add 1 1/2 cup sugar and beat until fluffy. Beat in eggs and vanilla.
Sift together flour, cream of tartar, baking soda and salt; add to beaten mixture.
Combine 2 tablespoons sugar and cinnamon.
Shape dough in small balls, about 1″, and roll in sugar-cinnamon mixture. Place 2″ apart in ungreased baking sheet. Bake in hot oven (400 degrees) 8 to 10 minutes. (Cookies flatten during baking.) Remove cookies, and cool on racks. Makes about 6 dozen.
NOTES: I shape the dough into larger balls, which makes about 4 dozen. The Farm Journal’s Country Cookbook is no longer in print.