WWOOFing in Italy did wonders for my recipe book. And thankfully, my new friends are generous in sharing their recipes with you, too! As we sat around Kirsten and Pascal’s table discussing the foods we miss the most from home (Mexican, definitely, in case you were wondering), we began talking about family food traditions. I learned about Mennonite peppernuts and then my co-WWOOFer, Sarah, shared that her family has an amazing snickerdoodle recipe. Since our hosts had never tried them and the ingredients were easily accessible, we decided to make a batch to find out just how amazing they really are.
Turns out, they are the best snickerdoodle cookies I’ve ever eaten- And easy to make, too! Sarah got permission from her mom to share the recipe with y’all, so thank you Sarah and thank you, Sarah’s mom!
For the first time in 5 years, I won’t be hosting my annual Christmas cookie exchange, but if you’re looking for a recipe to make for a party, look no further!
Sarah’s secret family snickerdoodle recipe
- 1/2 c. butter
- 3/4 c. granulated sugar
- 1 egg
- 1 1/4 c. flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. cream of tartar
- 1 tbsp. sugar and 1 tbsp. cinnamon mixed together in a bowl
- Cream butter and sugar together until creamy. Add egg and beat well. Set bowl aside.
- Sift together flour, salt, baking soda and cream of tartar.
- Add 1/2 sifted mixture into the egg mixture. Stir, then add the rest.
- Cover bowl with a plate and place in the fridge for 1 hour.
- Preheat oven to 400*F.
- Roll into balls about the size of a golf ball.
- Roll in cinnamon sugar mixture.
- Place 12 cookie dough balls on a parchment paper lined cookie sheet.
- Bake at 400*F for 10 minutes.
Let cool for a couple of minutes and enjoy with a cup of Kirsten’s Comfort with a Kick tea. (They’re also good and have a nice crunch once they’ve cooled completely!)