In no particular order, the three best cookies of all time are melomakrona, chocolate chip cookies (still on the hunt for a soft and gooey go to recipe), and my mom’s Snickerdoodle’s. My mom says she has had this recipe for “over 100 years” and although Snickerdoodle recipes are all so similar with just a few variations, my mom’s recipe has always been may favorite and is dangerously addicting. They are easy to make, and come out soft and chewy every single time. If you need to store the cookies, my mom suggests putting them in a storage container with a slice of bread on top to keep the cookies nice and soft. Somehow, it works–science! Enjoy.


Mom's Snickerdoodle Cookies
Recipe type: Sweets/Dessert
Serves: 100 cookies
  • 1 ½ cups sugar
  • ½ cup margarine, softened
  • ½ cup shortening
  • 2 eggs
  • 2 ¾ cup flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • For the topping:
  • 2 tablespoon sugar
  • 2 teaspoon cinnamon
  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, cream together the sugar, margarine and shortening until light and fluffy, about 5 minutes. Add in the eggs and mix for another 2 minutes.
  3. Sift in the flour, cream of tartar, baking soda and salt and mix until combined.
  4. In a separate bowl, mix the cinnamon and sugar for the topping.
  5. Shape dough into small round balls and roll into cinnamon-sugar mixture.
  6. Line a baking sheet with parchment paper and place dough balls 2 inches apart. Bake for 8-10 minutes.


%d bloggers like this: