Old-Fashioned Snickerdoodle Cookies

"I can't make snickerdoodles as good as yours!" She owned a cookie shop in the city. She wanted to buy our snickerdoodle cookie mix in bulk.

What made our snickerdoodles better?

Two things, I think.  We buy better cinnamon.  Really good cinnamon makes a really big difference.  

We use both butter and shortening. The butter improves the flavor, and the shortening makes the cookie crisper.

Those two things will make the snickerdoodles better. The customers say they are better. 

• Are these just regular snickerdoodles? Well, they're traditional snickerdoodles. We tried several recipes, and this is the one we liked best.
• What about the customers? This is a five-star product. Out of 29 reviews, 28 are five-star reviews. The last one seems like she overbaked them. Cookies bake quickly, and ovens vary. Check the first batch before the time is up--the bottoms should be golden, not brown.
• What makes them better? Other than the recipe, I think it's the cinnamon.  We use a good grade of cinnamon with a high cinnamon oil content.
• What type of cinnamon? It's Extra Select Korintje Cassia Cinnamon.
• How many cookies does it make? Each mix makes thirty-six 2 1/2-inch cookies.
• That's a lot of cookies. Can I freeze the extras? You can. You can also freeze the dough.  Make the little rough dough balls and freeze them. When you get ready to bake them, thaw the dough and then roll them through the cinnamon sugar mixture. 

Dennis Weaver

You cannot make great snickerdoodles without great cinnamon! The most important ingredient in snickerdoodles is the cinnamon. 

You won't find snickerdoodles made with cinnamon that is this good elsewhere. Grocery stores and volume bakeries are very competitive. They sell on cost. And really good cinnamon is just too expensive. But really good cinnamon makes a magical difference.

 Make them for your family. Your family deserves really good snickerdoodles. They will love these.