snickerdoodle-cookies.jpg|1
snickerdoodle-cookies.jpg|1

Snickerdoodles

Snickerdoodles
Snickerdoodles
  • Amount3 dozen cookies
Print Recipe

Ingredients

  • 1/2 cup solid vegetable shortening

  • 1/2 cup (1 stick) butter or margarine

  • 1 3/4 cup granulated sugar

  • 2 eggs

  • 1 tsp. Pure Vanilla Extract, 4 Oz.

  • 2 3/4 cups sifted all-purpose flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 teaspoons ground cinnamon

  • Tools

  • Perfect Results Premium Non-stick Bakeware Large Air Insulated Cookie Sheet, 16 x 14

Instructions

Click to mark complete

  1. Preheat oven to 375ºF.
  2. In medium bowl, sift together flour, cream of tartar, baking soda and salt. In large bowl, with electric mixer on medium speed, beat shortening, butter and 1-1/2 cups sugar until light and fluffy. Add eggs and vanilla, mix well. Add flour mixture; mix until combined.
  3. Roll dough into 1 in. balls. In small bowl, combine remaining 1/4 cup sugar and cinnamon. Roll cookie dough balls in mixture. Place 2 inches apart on ungreased cookie pan. Bake 8-10 minutes or until lightly browned, but still soft. Remove from pan to cooling grid; cool completely.

Notes

How To

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