Snickerdoodles, My Favorite


Deveau Girl Cousins, it’s like a sorority of it’s own.  These girls are spread out all over the country and are aged from adults to those still in school.  They still manage to stay in touch through all kinds of social media.  When they get together–look out.  I could write a book on all their antics, maybe later.

They have tons of traditions a special song at weddings, they perform plays, dance and they make up songs.  That’s where the “Snickerdoodle, My Favorite” came from.  The song was a little ditty about a construction worker who was cramping the style of the family with 5 girls while redoing and reducing the number of bathrooms.

I don’t know if I am allowed to share all the words of the song, and they are ridiculously hilarious, but one of the verses had the snickerdoodle phrase.

Some of these girls are now mothers and they have taught this song to their girls.  One day, my grandson Abbott, piped up with “”Snickerdoodles”  My favowite.”  He just wanted to be one of the gang.

I have attempted to make snickerdoodles many times.  I was ashamed to say with bismall results.  In my quest to contribute to the group, I finally found an easy, uncomplicated recipe that turns out every time.  So thank you Emily, Jenni,Claire, Jessica, Jamie, Jaclyn, Janelle, Isabella, Francesca, Josie and Gianna for the inspiration.  And yes, Abbott the cookies are in the mail.



2 – 2/3 cups flour

2 tsp cream of tartar

1 tsp baking soda

3/4 tsp salt

1 – 1/2 cups sugar

1 cut of butter flavored vegetable shortening

2 eggs

2 Tbsp milk

2 tsp vanilla


  1. Heat oven to 400 degrees
  2. In a medium bowl place flour, cream of tartar, baking soda, and salt and whisk until well combined.
  3. Cream shortening and sugar in a large bowl with a mixer gradually increasing speed until smooth, light colored and fluffy.
  4. Add milk, eggs and vanilla and mix well.
  5. Add the flour mixture in a scoop at a time, on a low speed so it doesn’t blow alll over.  Mix well
  6. Mix 1/2 cup sugar with 1 Tbsp cinnamon  in a small bowl.  Form 1″ balls of dough and roll in sugar mixture to coat.  Place them 2″ apart on an ungreased baking sheet.
  7. Bake 8 minutes,  or long if you like them crispier.  Cool on baking sheets for 2″.  Remove to rack until totally cooled.

Couple of hints:

  • Don’t put raw cookie dough on warm cookie sheets.  They should be room temperature.
  • If the cookies spread too much when baked, put the pan with raw cookies on in in the refrigerator or freezer for 20 minutes before baking.

Eat up and let me know how you like them.

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