Mimi’s Snickerdoodle’s: A Hug in Cookie Form
There are cookies, and then there are Mimi’s Snickerdoodles.
If you’ve been following me for a while, you know I love a good sweet treat, but this recipe is different. These aren’t just any cookies I found on the internet—this is a special recipe passed down from my mother-in-law, Mimi.
To me, food is about memory. Every time I pull a warm batch of these out of the oven, the smell alone feels like a giant hug. Snickerdoodles are one of those “go-to” comfort cookies that have the power to ground you. One bite, and you feel like you’re home, no matter where you actually are.
Why We Love This Recipe
There are a million snickerdoodle recipes out there, but here is why Mimi’s version has a permanent spot in our recipe box:
- The Texture: It comes down to science and simplicity. These cookies achieve that iconic “crinkle” top that looks so beautiful on a cooling rack, but the real magic is the texture. They have that perfect, pillowy, chewy center that melts in your mouth.
- The Nostalgia: In a world of over-complicated desserts, there is something beautiful about a recipe that has been loved for generations. It tastes like childhood.
- The Vibes: These are the ultimate “hygge” cookie. They are perfect for rainy afternoons, cozy late-night snacks with a glass of cold milk, or gifting to a neighbor just because.
Tips for the Perfect Snickerdoodle
Before you start baking, here are a few tricks to ensure your batch turns out just like Mimi’s:
- Don’t Skip the Cream of Tartar: This is the secret ingredient that distinguishes a snickerdoodle from a regular sugar cookie. It provides that signature tang and helps create the chewy texture.
- Chilling is Mandatory: The recipe calls for chilling the dough for 30–60 minutes. This makes the dough easier to roll into balls and prevents the cookies from spreading too thin in the oven.
- The Cinnamon Ratio: We like a heavy coating of cinnamon sugar. Don’t be afraid to really roll them around in the mixture to get a thick, sparkly coating.
Mimi’s Snickerdoodle’s
Ingredients
- ½ cup shortening
- ½ cup butter
- 2 eggs
- 2 ¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp vanilla
- ½ tsp salt
The Coating
- 1 cup sugar
- 1 tbsp cinnamon
Instructions
- Cream the Wet Ingredients: In a large bowl or stand mixer, cream together the shortening, 1 ½ cups of sugar, and the eggs until the mixture is light and fluffy.
- Add Dry Ingredients: Add the flour, cream of tartar, baking soda, vanilla, and salt to the creamed mixture. Mix until a soft dough forms and no streaks of flour remain.
- Chill: Cover the dough and place it in the refrigerator for 30 to 60 minutes. (This step is crucial for handling!)
- Prep the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Roll: In a small bowl, mix the coating ingredients (1 cup sugar + 1 tablespoon cinnamon). Remove the dough from the fridge. Roll the dough into walnut-sized balls, then roll each ball generously in the cinnamon-sugar mixture until fully coated.
- Bake: Place dough balls on the baking sheet about 2 inches apart. Bake for 8–10 minutes.
- Cool: Let them cool on the baking sheet for a few minutes before transferring to a wire rack
