Tuesday, April 6, 2010

Snickerdoodles Recipe


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons white sugar
  • 4 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
  3. Mix the 4 tablespoons sugar and the cinnamon. (I like to use a small bowl that fits in my hand. Then the balls can get dropped in it and I can shake the bowl side to side to cover the dough in the cinnamon sugar mixture) Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. (I've also had bad luck using dark, non-stick cookie sheets for these cookies - they burn on the bottom too much. I also prefer to use parchment paper on the cookie sheet to ease the rotation of the cookie sheets, since this tends to make a large batch of cookies that often requires swapping of cookie sheets back and forth.)
  4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

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