Well, first of all, I am writing the preamble to this cookie recipe from our trailer site at Entiat City Park. This is a beautiful park with nice wide paved sites and our big back window looking out on the mighty Columbia River. Lots of green grass, a nice picnic table, and the location is close enough to visit Wenatchee, Leavenworth, or Chelan. So, day trips from camp are easily accommodated.

We are spending 4 nights in this park with our dear friends Jim and Margo and our new friends Tim and Phyllis.

So, if you are not interested in reading a mini trip report, then I suggest you stop reading and go directly to the recipe. But if you care to stick with me, you will get a brief insight into why I am posting a recipe for a cookie I hated when I was a child.

My mother was not a good cook. She fed us, but there was not a lot of imagination that went into her meal planning. But she was an adequate baker. Pies, not so much. Cakes, from a mix. But most of the cookies she baked were OK. But not her snickerdoodles. Based on my experience with cookies and life in general at about age 10, I decided never to let another snickerdoodle pass my lips for the remainder of my life. And I stuck to that decision until last month when we were camped at the Cedar Mountain Farm B&B and RV Park in Athol, Idaho.

After setting up camp we were sitting outside our trailer reading when Daryl, one of the owners, came by with a large scone for breakfast the next day, and a couple of Giggle Doodles for “whenever”. (Giggle Doodles because she explained that there was a whole lot more giggling done on the farm than snickering. Made sense to us!) Anyway, I decided to be brave and take a small nibble out of one of the offerings. Oh my! That was one of the best cookies I had ever tasted. So, of course I had to ask for the recipe. Which she promptly provided. So, if you are someone who has offered me a snickerdoodle in the past, and I sneered in response, please accept my abject apology. I truly didn’t know what I was missing! And I’m sorry for ever doubting you!  

Not only were the scone and cookies delicious, the entire time we spent on the farm was wonderful. For more information and pictures of our time spent at this delightful camping spot, type September 2022 Travel Trailer Trip in the search box on this site and then go to the September 13th and 14th entries.

And if you are ever in Northwestern Idaho and need a place to park your RV or enjoy a night or 8 in a B&B, we highly recommend the Cedar Mountain Farm. Absolutely a unique and memorable place to visit.

So, I hope you enjoy making and eating these cookies as much as I do. And again, thanks to Daryl for sharing her recipe. We are all in her debt.

And as always, peace and love to all.

For the dough:

1 c. (2 sticks) unsalted butter, room temperature

1⅓ c. granulated sugar

⅓ c. brown sugar, packed

2 lg. eggs

2 tsp. vanilla extract

3½ c. unbleached all-purpose flour, fluffed

1 tsp. kosher salt

1 tsp. baking soda

1 tsp. cream of tartar

Cream the butter, granulated sugar, and brown sugar together until soft and creamy, 4-5 minutes. Add the eggs, one at a time, and beat until well blended. Then beat in the vanilla extract.

In a separate bowl whisk the flour, salt, baking soda, and cream of tartar together. Add to the butter mixture and stir only until combined.

Using a small ice cream scoop (I use my #60 – 1 tablespoon), form rounded balls of dough and plop them close together on a parchment paper lined baking sheet. (Make sure the baking sheet fits in your refrigerator.) Chill the dough balls for at least 3 hours. (Better over night!)

When ready to bake, roll each dough ball in the cinnamon sugar mixture (see recipe below) and place a couple inches apart on a parchment paper lined baking sheet.

Bake in a pre-heated 400-degree oven for 9-10 minutes or until the cookies begin to brown around the edges and feel just about set to the touch. Think – underbaked! For this cookie, under cooked is better than over cooked. Giggle Doodles should be soft and deliciously chewy on the inside, but crispy around the edges, sugary, and cinnamon spicy on the outside. (Not the easiest of tasks to accomplish if truth be known!)

Remove from oven and immediately transfer to a cooling rack. Store in an airtight container.

Please note: The unbaked cookie balls freeze beautifully. To bake frozen balls, remove from freezer, roll in the cinnamon sugar mixture, place on a parchment paper lined baking sheet 2-inches apart, and bake in a pre-heated 400-degree oven for about 10-11 minutes.   

For rolling:

⅓ c. granulated sugar

5 tsp. ground cinnamon

Combine in a small bowl and set aside until required. (You will have extra sugar/cinnamon mixture. Just store it for the next time you make these cookies. Or sprinkle it lightly on buttered toast.)