This recipe for cinnamon cookies came from a Bryan Chapel (Oklahoma) cookbook which my husband’s grandmother gave me in 1974. It is probably the most inexpensive cookie I make.
A little attention to detail and you can make cookies every bit as good as your favorite bakery. Probably better.
(Makes about 3 dozen.)
~Pre-heat oven to 325 degrees.
1 1/2 c. white sugar
1 c. vegetable oil (not olive oil)
~Mix together very thoroughly (it will look creamy).
2 2/3 c. flour
2 t. cream of tartar (if you don’t have cream of tartar, see * below)
1 t. baking soda
1/2 t. salt
1 t. cinnamon
~Sift together and add to creamed mixture, just until blended. Do not overmix.
2 T. white sugar
1 T. cinnamon
~Stir together in a small bowl and set aside.
~Form dough into 1″ balls, then roll in sugar/cinnamon mixture and place 2″ apart on parchment lined cookie sheet.
~Place on middle rack in oven (only 1 tray at a time). Set timer for 10 minutes.
~After timer goes off, turn tray around and set timer for an additional 5 minutes. (see * below)
~When done, slide paper off onto table and allow cookies to cool for about 5 minutes, then transfer them to a cooling rack.
If you’re an experienced baker, then you may know everything I’ve written in this section. Most of it I’ve learned from making thousands of cookies. Please don’t be put off by how detailed this is. Baking good homemade cookies is not difficult but it does take focus. I’ve had some real disasters by trying to do something else while I bake, thereby being distracted enough not to set the timer, or thinking that a couple of extra minutes won’t hurt anything (when I haven’t even checked on them). Believe me, it matters. A good recipe is merely where you begin – it’s no guarantee of a good cookie.
*Most recipes call for an oven temperature of 350, but I’ve found that 300-325 (only you know your own oven) with a longer baking time (and turning the tray) gets better results.
*Shortening was listed in the original recipe, but I rarely use it and find that vegetable oil works great. It’s perfectly fine if you prefer it, but the texture and taste will change some.
*If you don’t have any cream of tartar, you can substitute 2 t. baking powder and eliminate the baking soda. This will change the flavor a little.
*I learned from America’s Test Kitchen to NOT overmix cookie dough after adding the flour. It will result in a cake-like texture, rather than a cookie one. Before learning this, I knew that sometimes I got that fluffy texture, but I didn’t know why. Just mix thoroughly, then stop.
*The original recipe calls for equal parts of cinnamon and sugar to roll the balls in, and sometimes I do but it will make them very cinnamony and darker.
*You don’t have to use parchment paper. You can lightly grease or Pam the baking sheet, but it will change slightly the way the cookie browns. I’m not much on buying speciality stuff for the kitchen, but I really like the result I get when using parchment paper. Before placing the paper down, I flick a few drops of water onto the baking sheet. This helps to prevent the paper from sliding around and landing the cookies onto the floor. This has happened to me.
*Placing them 2″ apart will allow them to expand without melding into each other.
*Another important lesson I learned by myself (and it was confirmed by America’s Test Kitchen) is to never bake more than 1 tray at a time. I don’t know why this is true, I just know that it is. For years, I’d bake 2 sheets at a time (or more if they were smaller) thinking that it would save both time and energy. Then each tray would turn out differently and some were just awful. As I’ve said before, science is not my forte and this sounds like a physics question. I’ll ask my husband.
*They’ll be puffy when you remove them from the oven, then deflate slightly.
*This part is just observation, not science: I can’t tell you exactly how long to bake them. This morning when I checked them after the second timer, they were still doughy in the middle and I put them back in for another 4 minutes, then they were just right. I had to break one in half to check it. To me, the best texture for Snickerdoodles is slightly crispy on the outside and chewy (not underdone) in the middle. There again, bake them to your own preferences.
*Sliding the parchment paper off of the cookie sheet prevents them from continuing to bake a little after removing from the oven. Placing them on a drying rack helps them to cool without drawing moisture to the bottoms and becoming soggy or heavy.