Snickerdoodles have been one of my favorites ever since I raided Grandma Tiny’s cookie jar as a kid. I’d like to say that the recipe I use today, and shared this week in my Twice as Tasty column for the Flathead Beacon, follows her original one closely, but I can’t be certain: in all the times I watched her bake these cookies, I never saw a cookbook or recipe card. She knew all of the ingredients and measurements by heart.
The only change I knowingly made to her recipe was to replace vegetable shortening with butter and coconut oil, a blend I prefer for pie crust too. I’ve also come up with a sourdough snickerdoodle variation that replaces an egg and some of the flour with sourdough starter. The cookies’ defining tanginess, normally created just by the cream of tartar, becomes even stronger, yet they remain sweet and chewy.
Learn to make Snickerdoodles