Snickerdoodles
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Salted Butter (softened)1 cup
Vegetable Shortening1.5 cups
Sugar (plus 2 tablespoons)2 medium
Egg2.75 cups
All-Purpose Flour2 tsps
Cream Of Tartar1 tsp
Baking Soda1 tsp
Salt (fine)2 tsps
Ground CinnamonDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes
4
Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture
5
In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon
6
Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar
7
Arrange the dough balls 2 inches apart on ungreased cookie sheets
8
Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through
9
Transfer the cookies to wire racks for cooling
10
Repeat with the remaining dough balls
11
Store in an airtight container