Snickerdoodles are easy to make and even easier to eat! The cookies are vanilla-based with just a touch of salt to balance out the sugar. Rolled in cinnamon sugar and baked, the surface has a somewhat cracked appearance.
Because they’re not overly sweet, it’s easy to eat one after another. After another, after another. I can vouch for that. The last time I made Snickerdoodles for a birthday party, I had to send the leftovers back to school with The Pretty One so I didn’t eat them all. Well, I sent the leftovers that were left over AFTER I ate quite a few of them. They’re really “that” good.
This recipe comes from my friend, Jennifer’s, family cookbook. The Pretty One requested Snickerdoodles for Christmas dessert one year. I don’t think I’d ever made them, so I pulled out Jenn’s cookbook and tried this recipe. I’ve never tried another one since!
The size of the cookie is up to you, and you’ll need to adjust the baking temperature based on that. You can roll teaspoons of dough between your hands before rolling in the cinnamon sugar, or you can use a small cookie scoop (my preference) and roll in the cinnamon sugar.
Bake til the cookies are set and just starting to brown around the edges. Let them rest on the cookie sheet for 3 minutes, then remove and finish cooling on a rack.
I hope you enjoy these as much as we do!
Stuff you need:
1 1/2 cups sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons sugar
3 teaspoons cinnamon
Heat oven to 400F.
Mix 1 1/2 cups sugar, margarine, shortening and eggs in large bowl.
Stir in flour, cream of tartar, baking soda and salt.
Shape dough. Roll rounded teaspoons into balls between your hands or us a small cookie scoop.
Mix 3 Tablespoons sugar with 3 teaspoons cinnamon.
Roll balls in mixture.
Place about 2 inches apart on lightly greased cookie sheet. If making the cookie scoop size, dip a glass bottom in the cinnamon sugar and lightly press the cookie down. It’ll bake more evenly if you do that.
Bake until set, 8-10 minutes. Let set on cookie sheet for about 3 minutes, then remove and finish cooling on a wire rack.
Yield: About 30 cookies if using the cookie scoop.