Growing up in a small fishing village in Maine, meant growing up with four distinct seasons, pristine air, and the sort easy friendliness that comes with knowing that your nearest neighbor may be the only person who can find you in a snowstorm, so you better be nice to them. There were also certain
rituals that were carried in my household and that were truly unique to a New England upbringing. One such ritual was the batch of Snickerdoodles my mother made the day before the start of each school year throughout my elementary school years. I have lived all over the world since leaving Maine in my teens, and there are few things more fun than bringing a batch of Snickerdoodles to a party in Argentina or Korea, and having another foreigner exclaim, “Hey! You made Snickerdoodles! I LOVE these! Are you from New England?” It has happened at least once in every country, and it has led me to believe that this recipe, for whatever reason, is synonymous with a childhood spent in the northeast United States for many people.
Snickerdoodles are rather ridiculously easy to prepare, and though I always attempt to adhere to the recipe that was in the big dog-eared “Better Homes and Gardens” cookbook my mother kept next to the spice jars, I have had to deviate from the recipe on occasion, simply out of necessity. Somehow these cookies are fabulous no matter how experimental I had to get. Make them, relax
on the sofa, and then munch away on a little bit of New England.
3 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 cup of butter, softened
2 cups sugar
1/4 cup milk
2 tsp. vanilla
3 tbl. sugar
1 tbl. cinnamon
1. Preheat oven to 375 degrees.
2. In a small bowl mix 3 tbl. of sugar and 1 tbl. of cinnamon. Set aside.
3. Cream butter and sugar until fluffy.
4. Add vanilla, milk, and eggs and beat well.
5. Add baking soda, cream of tartar, and flour until the dough is well mixed.
6. Make balls with the dough, approximately one inch (2.54 cm) big.
7. Roll the balls in the sugar/cinnamon mixture you set aside earlier.
8. Put cookies on a greased cookie sheet or parchment paper. Flatten the balls a little with your hand before putting the sheet in the oven.
9. Back for 8-10 minutes, or until they are golden brown, with slightly darker edges.
After cooling, they will be a little crispy around the edges and soft and chewy in the middle. This recipe will make approximately 66 cookies, but that depends largely on the amount of dough you use for each ball. Enjoy!