Naydene’s Super Cookies
Recently my grandmother’s recipe box was passed down to me—a small green box she painted and adorned herself. Most of the contents are fragile and handwritten, with little notations to remind her where the recipe originally came from, or that it’s “really good” or “yummy.” This one was given to her by a dear friend, Naydene. She didn’t realize it then, but this is what we now know as a Snickerdoodle.
Ingredients
- 1 cup butter, room temperature
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 cups flour
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- Sugar and ground cinnamon, as needed
Instructions
- In large bowl, use hand mixer to beat butter, oil and granulated sugar until creamy. Add powdered sugar, eggs and vanilla; mix well. In medium bowl, whisk flour, cream of tartar and salt to blend.
- Add flour to butter mixture in 2 or 3 additions. Mix until just combined; do not over mix. Wrap and refrigerate for at least 2 hours.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- Prepare cinnamon-sugar mix using your preferred ratio. Whisk to blend until uniform in color.
- Roll dough into 1-inch round balls (we used a teaspoon-sized scoop). Toss in cinnamon sugar, coat evenly. Place on cookie sheet, 2 inches apart. Using a small, flat-bottom vessel (we used a juice glass), lightly flatten cookies.
- Bake until edges are light brown, about 12–14 minutes. Cool 5 minutes before removing from baking sheet.
