This snickerdoodle recipe is from my great grandma Etta’s recipe box. This cookie is light and pillowy, easy to make, and oh-so-delicious. I had never baked with lard before and was a little apprehensive about the dough seeming too lard-heavy, but once the cookies came out of the oven I saw the light: lard added a great texture to this cookie, and I can’t wait to bake these again!
Etta's Eats: Snickerdoodles
1 cup sugar
1/2 cup butter
1/2 cup lard
1 cup milk
2 1/2 flour
2 teaspoons baking powder
cinnamon and sugar for topping (about 2 tablespoons each)
Preheat oven to 350 degrees.
In a mixer, combine butter and lard. Add sugar and mix to combine. Add egg and milk, combine.
Sift baking powder and flour in a separate bowl. Slowly add to wet mixture, making sure to fully incorporate.
In a small bowl, combine an even amount of cinnamon and sugar, about 2 tablespoons each.
Using a cookie scoop or spoon, place batter on cookie sheet. Sprinkle with cinnamon sugar mixture.
Bake for 10 minutes, or until set and the bottoms are slighly brown.
I put about an 1/8 of a teaspoon of the cinnamon sugar mixture on each cookie, but adjust to your liking!