A Recipe from Good Housekeeping’s Book of Cookies (1958)

About the Recipe

My team at work gathered together this past week. I wanted to bring something that made the meeting a little bit more sweet. This simple snickerdoodles recipe seemed just the right thing!

The combination of cream of tartar and shortening vs. baking powder and butter means that these are super crispy and airy cookies. Those who’ve read this blog for a bit know that I can get a bit nerdy about the science of it all. Baking powder, while acidic which will react with the baking soda, it also includes a basic element. Cream of tartar is pure acidity. When it comes in contact with the baking soda during baking it creates more air and bubbles in the cookies. The shortening, meanwhile, has a higher melting point than the butter. This helps the cookies to maintain those bubbles and crisp along with the shape and height. Delightful.

All of that being said, if you don’t have cream of tartar handy, you can absolutely substitute baking powder. Same with the shortening – as always, a fat is a fat is a fat is a fat. Butter will give this cookie a bit more tenderness and a hint more warmth in the flavor. Not the same, but still an absolute win.

About the book

I love the Good Housekeeping booklets. You can see some of the mid-century illustrations in my video, below. The whole book is chock full of them, and every recipe is a winner. I got these as a complete set several years ago. They’re a great go-to when I’m looking for something, but not sure quite what yet.

The Recipe!

Ingredients:

2 3/4 cups sifted all-purpose flour
2 t cream of tartar
1 t baking soda
1/2 t salt
1 cup soft shortening
1 1/2 cups granulated sugar
2 eggs, unbeaten
2 T granulated sugar
2 t cinnamon

Directions:

Sift together flour, cream of tartar, baking soda, and salt. With electric mixer at medium speed, or “cream” (or with spoon), thoroughly mix shortening with 1 1/2 cups sugar and eggs until very light and fluffy.

At low speed, or “blend,” beat in flour mixture until batter is dough-like; chill until easy to handle.

Start heating oven to 400*F. Form dough into walnut-size balls; roll in 2 T sugar and cinnamon, mixed. Place 2″ apart, on ungreased cookie sheet. Bake 8-10 minutes, or until done.

The Video!

For your enjoyment, a step-by-step video. This is for sure a cooking with toddlers experience. Maxx was eager to help until… he wasn’t. But there are joyful toddler sounds throughout. Enjoy!