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Snickerdoodle Cookies

recipe-snickerdoodle-cookies-1

Cook Time: 30 Minutes

Yield: 4 dozen 2-inch cookies

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Ingredients

  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1/2 C. butter OR margarine, softened
  • 3/4 C. all-purpose flour
  • 2 tsp. Spice Islands® Cream of Tartar
  • 2 eggs
  • 1/4 tsp. salt
  • 3 Tbsp. sugar
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 C. sugar

Directions

  1. Preheat oven to 400F.
  2. Mix together butter, shortening and sugar in a large bowl.
  3. Add eggs and beat until mixture is fluffy.
  4. Beat in flour, cream of tartar, baking soda and salt.
  5. Combine 3 Tbsp. sugar and cinnamon in a small bowl.
  6. Form dough into 1-inch balls.
  7. Roll balls in the sugar cinnamon mixture; place 2 inches apart on ungreased baking sheet.
  8. Bake 8 to 10 minutes, until cookies are lightly browned, but still soft.

Snickerdoodle Cookies

recipe-snickerdoodle-cookies-1

Cook Time: 30 Minutes

Yield: 4 dozen 2-inch cookies

Ingredients

  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 C. Crisco® All-Vegetable Shortening
  • 1/2 C. butter OR margarine, softened
  • 3/4 C. all-purpose flour
  • 2 tsp. Spice Islands® Cream of Tartar
  • 2 eggs
  • 1/4 tsp. salt
  • 3 Tbsp. sugar
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 C. sugar

Directions

  1. Preheat oven to 400F.
  2. Mix together butter, shortening and sugar in a large bowl.
  3. Add eggs and beat until mixture is fluffy.
  4. Beat in flour, cream of tartar, baking soda and salt.
  5. Combine 3 Tbsp. sugar and cinnamon in a small bowl.
  6. Form dough into 1-inch balls.
  7. Roll balls in the sugar cinnamon mixture; place 2 inches apart on ungreased baking sheet.
  8. Bake 8 to 10 minutes, until cookies are lightly browned, but still soft.

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