Snickerdoodles
And Sand Tarts Cookies 

Snickerdoodles Cookies and Sand Tarts Cookies are both great Old Fashioned Cookies that are unique and delicious.  

You will enjoy baking them and eating them in addition to sharing them with your family and friends.

Good homemade cookies do not last long.

Snickerdoodles Cookies Recipe

• 1/2 cup butter
  
  
• 1/2 cup shortening
  
  
• 1 1/2 cups granulated sugar
  
  

• 2 large eggs, slightly beaten
  
  

• 2 2/3 cups sifted all-purpose flour
  
  
• 2 teaspoons cream of tartar
  
  
• 1 teaspoon baking soda
  
  
• 1/4 teaspoon salt
  
  
• 2 additional tablespoons sugar
  
  
• 1 teaspoon ground cinnamon
  

Mix together butter, shortening and sugar in a large bowl just until well mixed.

Mix in the slightly beaten eggs, one at a time until well mixed.

You do not need a lot of air beaten into the cookie dough, because the cookies need to remain as flat as possible without excessive air.

Sift together the flour, cream of tartar, baking soda and salt.

Fold the mixture into the dough.

In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of ground cinnamon.

Preheat oven to 375F.

Line cookie baking sheet pans with parchment paper.

Taking 2 tablespoons of dough at a time, roll the dough, with damp hands into round balls and place the balls on the parchment paper 2 1/2 inches apart.

When the sheet pan is covered with the dough balls, gently press the balls down evenly into a round cookie shape with the back of a 1 cup measuring cup.

Place the cookie pan in the oven and bake cookies 8-10 minutes or so until they are done and lightly browned.

With the cream of tartar in the Snickerdoodles Cookie formula, the cookies should rise and fall in the oven, giving them their character, crinkly top.

Remove cookies from the oven and let them set in the pan on a cooling rack for 10 minutes. 

With a metal spatula, carefully lift the Snickerdoodles Cookies from the pan and place them back on the cooling rack until they have completely cooled.

Sand Tarts Cookies Recipe

• 2 cups sifted all-purpose flour
  
  
• 1 3/4 cups granulated sugar
  
  
• 1/4 teaspoon salt
  
  
• 2 sticks (1 cup) butter
  
  
• 1 teaspoon almond flavoring
  
  

• 2 medium eggs, slightly beaten
  
  

• 1 1/2 ground cinnamon
  
  

• 1 cup almonds sliced in half, lengthwise

Let ingredients come to room temperature.

Line Baking Sheet pans with Parchment Paper and set aside.

In a mixing bowl, mix together the sifted all-purpose flour, granulated sugar, salt, butter and almond flavoring until well incorporated.

Stir in the slightly beaten eggs, one at a time until smooth, while trying not to beat in extra air into the batter.

Maintain a soft dough.

Wrap the dough, then put it in the freezer to firm up. 

Takes about 15 minutes to get firm.

Combine the remaining 1/4 cup of sugar and cinnamon in a small bowl.

Break the chilled dough in half and put one half of the dough back into the freezer while you are working with the first half. 

Using your hands lightly floured, pinch off enough dough to make 1 1/2 inch dough balls.

Lay the dough balls on the parchment paper and press them into a 2 inch disks using the bottom of an 8oz. measuring cup. 

Sprinkle with more cinnamon and sugar mixture.

Garnish each cookie with 5 halves of almond slices with the widest piece of each almond to the outside of the cookie, resembling a sand dollar. 

Bake the cookies in a pre-heated oven 350F. for 10-12 minutes or tests done.

Cool on a cooling rack before serving.

History Of Snickerdoodles
And Sand Tarts

Sand Tarts Cookie Recipes first appeared in America in the 1880s, introduced by the Pennsylvania Dutch. 


The Snickerdoodle Cookie Recipe came to America a little later in an American cook book in 1902.

Related Pages

Chocolate Chip Cookies Recipe

No Bake Cookie Recipe

Spry Christmas Cookies Recipes

Vanilla Wafers Cookies Recipe

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