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Snickerdoodles!! They bring back such happy and yummy memories of Jr. High School Home Economics class. We learned how to set a proper table, sew a skirt, cook and bake the basics.  Snickerdoodles were one of the first things we learned how to bake way back in the day. They were crisp on the edge and soft and chewy in the center with just a hint of cinnamon. Yum!!

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I loved Home Ec.! I loved the way that the classroom smelled like sweet pastry dough as soon as I walked into the room. I think that scent was baked into the walls. I loved that we got to sample what we cooked or baked…although sometimes that wasn’t such a good thing! Lol!kitchenettes

I loved the cute little kitchenettes in the classroom with the linoleum floors.  Everything neat and tidy and smelling sweet.

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I remember one time we were instructed to make a pie crust. I’d never done that before, nor did my baking buddy. We had a very hard time putting the dough in the pie pan without it cracking and falling apart. Not wanting to get a bad grade, I decided to get a little bowl of water and patch the dough together, patting it here and there, with a few drops of water, once it was in the pan. After all was said and done, and the apple pie was baked, the teacher, Mrs. Anderson, went around to taste each pie. I was astounded when she said to us “Oh my! This is the most flakey crust! What ever did you do?”  We were just as surprised as her! Ha Ha! I still chuckle about that!

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Cakes, Cookies or pies, baking day was my favorite. And as for cookies, Snickerdoodles were at the top of the list, right up there with chocolate chip!


There were a few rules for cooking or baking that I remember to this day, from dear, ol’ Mrs. Anderson:

  1. Wash your hands before you begin preparing the food.
  2. Put your apron on.
  3. Read the recipe completely.
  4. Gather all of your ingredients before you start.

They’re good rules that I try to follow to this day. Although, truth be told, I’ve gotten in a hurry, a time or two (or three or four! Lol), and started to mix up ingredients only to find out that I was out of eggs or butter or something. Oopsie-daisy! I’ve learned my lesson more than once! Lol!

For the most part, besides perhaps the cream of tartar, you’ll probably have most of these ingredients on hand to make these Snickerdoodles. Just make sure your baking soda is fresh or your cookies won’t puff up like they’re supposed to which causes the pretty crackling on the top as they deflate when you take them out of the oven.  Also, another tip is to gently stir the flour with a whisk in your canister before you measure out the amount you need. Doing this will aerate the flour (add air to it, making it fluffy). Sometimes flour can get packed down which would make a heavier cookie.


Stir everything up in your stand up mixer or bowl. IMG_6016

Scoop out the dough…


…wrap in plastic wrap to chill in the fridge for 1 hour.


Form dough into 1 1/2 inch balls and roll in the cinnamon-sugar mixture.


Place on an ungreased cookie sheet 2 inches apart.

(By the way, I LOVE these cookie sheets!

They are the absolute best!

You can find them here!)

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Old School Snickerdoodles make the best after school or anytime treat! If you have memories of Home Economics class I’d love to hear about it! Share in the comment section below! Here is the recipe for Old School Snickerdoodles!

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Old School Snickerdoodles

Preheat oven at 400 degrees F.

2 sticks (1 cup) salted butter, room temperature

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

2 teaspoons vanilla

2 teaspoons cream of tartar

1 teaspoon baking soda (make sure it’s fresh!)

1/4 teaspoon fine salt

2 3/4 cups all-purpose, unbleached flour

Cinnamon-Sugar Topping

1/4 cup granulated sugar

1 tablespoon cinnamon


  1. Preheat the oven to 400 degrees F.
  2. In your stand-up mixer or large bowl, mix together the butter and sugar until creamy.
  3. Add in the eggs, vanilla, cream of tartar, baking soda and salt, mix well until combined.
  4. Add the flour and mix well.
  5. Wrap the dough in plastic wrap and chill in refrigerator for 1 hour.
  6. In a small bowl mix together the sugar and cinnamon.
  7. When the dough is chilled, shape the dough into 1 1/2 inch balls and roll each ball of dough in the cinnamon-sugar mixture.
  8. Place the balls of dough 2 inches apart on an ungreased cookie sheet and bake for 10-11 minutes at 400 degrees.

The edge of the cookie should be lightly golden and crisp and the center should be soft. This recipe makes approximately 30 cookies. You can keep the uncooked cookie dough in the refrigerator for up to 5 days and in the freezer for up to 4 months.

For more delicious goodies you may also love:

Aunt Gen’s Date Nut Bars

Grandma’s Old Fashioned Ginger Snap Cookies

Aunt Ruthie’s Butter Crunch Pumpkin Bars

Aunt Ruthie’s Chewy Golden Oatmeal Cookie Recipe

Happy Baking!!

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