The recent blast of cooler weather here in Baton Rouge (it dipped below 60° today!) has us wanting to snuggle up with our loved ones and a yummy snack! Cinnamon always seems to pair nicely with chilly temps, so we are busting out one of our favorite cookie recipes: Snickerdoodles!
Whipping up this classic recipe is a great way to spend an afternoon with the kids, especially when they might be going a little stir crazy from being cooped up inside during the winter months. It’s never too early to start cultivating a love of cooking, and children love to feel helpful. Even the littlest members of your family can get involved – starting from the time your baby is able to sit up on his own, you can help him “help” you scoop ingredients and pour them into the mixing bowl. Toddlers are naturally curious and will enjoy tasting each individual ingredient, and older children will proudly help you stir the batter. Don’t worry about a little mess, it’s all part of the fun!
Through the Junior League of Baton Rouge’s Kids in the Kitchen community project, we help children of all ages in our community learn the joy of cooking. Junior League members purchase and transport ingredients to various volunteer locations, where we then demonstrate and work with youth to prepare meals and snacks. During the activities, volunteers will encourage conversation about the benefits of healthy eating. So far our Kids in the Kitchen program has impacted between 350 and 550 children in the Greater Baton Rouge area!
Snickerdoodles, River Road Recipes I, page 200
- 1 cup soft shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups sifted flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Preheat oven to 400º. Mix shortening, sugar, and eggs together thoroughly. Sift flour, cream of tartar, baking soda, and salt together and add to above mixture.
Chill dough. Roll into balls the size of small walnuts. Roll the dough balls into a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Place about two inches apart on ungreased cookie sheet and bake for 8 to 10 minutes, until lightly browned but still soft. (These cookies puff up at first then flatten out with crinkled tops.) Makes about five dozen 2-inch cookies.