Snickerdoodles

I don't usually bake cookies, but every now and then I like to try something new anyway. Tonight I made Snickerdoodles for the first time. I accidentally left out half of the cinnamon for the first three trays (oops!), but they still tasted good. Once I realized it, I mixed the correct amount of cinnamon and sugar together for the last two trays. All in all, it was a success and they were very easy to make.

Edit August 2023: I make these with just Crisco (no butter) and they come out great! I use a small cookie scoop and they bake perfectly in 8 minutes. I get 58 cookies out of one recipe, so I usually make a double recipe.

Snickerdoodles                              

Recipe courtesy "Betty Crocker's Best of Baking Cookbook"

1½ cups sugar

½ cup margarine or butter, softened

½ cup shortening

2 eggs

2¾ cups all-purpose flour*

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

3 Tablespoons sugar

3 teaspoons ground cinnamon

Heat oven to 400°. Mix the sugar, butter, shortening and eggs. Stir in the flour, cream of tartar, baking soda and salt.

Shape dough by rounded teaspoons into balls. Mix 3 tablespoons sugar and 3 teaspoons cinnamon; roll balls into mixture to coat. Place about 2 inches apart on ungreased cookie sheet.

Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet.

Makes about 6 dozen cookies.

*If using self-rising flour, omit baking powder and salt.

NOTE: Cool the cookie sheets between batches; otherwise cookie dough placed on warm cookie sheets will spread.

Cookie dough

Dough rolled in cinnamon & sugar mixture before baking

Photos by JoJo

  Pin It