I'm a Snickerdoodle.

My sister calls me Snickerdoodle. I’ve never really questioned it, as she is the cookie queen (if you’re not on her Christmas Cookie Box list, you’re missin’ out), so I just figured she had an affinity for this particular nom and decided that the name was befitting. Since it is my namesake, I’ve spent years perfecting my recipe without much thought as to how or why I came to be “Snickerdoodle.” I think I get it now. I’m nice, but not super sweet. I can be tough on the outside, but I’m a softy on the inside and I can be a little, ahem…spicy, which is how my family describes those of us who tend to favor smartassery.

In honor of Sarah Kate, I bestow upon you: “Snickerdoodle’s Best Ever Snickerdoodles.”

Here’s what you need:

Zero patience. These things take 10 minutes to make and 10 minutes to bake!

2 eggs

1/2 cup of shortening

1/2 cup of unsalted butter (softened)

1 1/2 cups of sugar

2 teaspoons of vanilla extract

2 teaspoons of cream of tartar

1 teaspoon of baking soda

1/4 teaspoon of salt

2 3/4 cups of all purpose flour

1/4 cup of sugar + 1/8 cup of cinnamon (for coating dough)

Here’s what you need to do:

Preheat the oven to 375.

Cream butter and sugar together. Add eggs, shortening and vanilla extract and mix until combined.

Combine remaining dry ingredients. Stir and add to creamed mixture 1/2 cup at a time.

Once all ingredients are combined, form dough into balls and roll in cinnamon + sugar mixture.

Bake for 8-10 minutes, cool and enjoy!

Now you know all my secrets.