If you’re like me, you loooove cookies! My favorite is chocolate chip, but when those aren’t available, these snickerdoodles hit the spot. They’re easy to make and are delicious! One night, I wanted something sweet, and we were out of chocolate chips so I baked these instead. I’m glad I did!
Easy Snickerdoodles
Prep time
Cook time
Total time
Author: Tiffany Whitener
Recipe type: Dessert
Serves: 4 dozen
Ingredients
- 1¾ cups sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, combine the flour, cream of tartar, baking soda and salt. Set aside.
- In a large mixing bowl, beat 1½ cups of the sugar, butter, shortening and eggs on medium speed until well-blended.
- Add the flour mixture to the mixing bowl, ½ cup at a a time, until the dough forms.
- In a separate, small bowl, combine the remaining ¼ cup of sugar and the cinnamon. Stir until well-blended. Set aside.
- Heat oven to 400 degrees.
- Shape dough into 1¼-inch balls and roll in the sugar-cinnamon mixture, coating all sides of each ball.
- Place the balls 2 inches apart on an ungreased cookie sheet.
- Place cookie sheet on oven's middle rack and cook 8-10 minutes or until the cookies look set. (Note: For best results, use aluminum cookie sheets. If you are using a dark, nonstick pan, bake cookies at 375 degrees instead.)
- Immediately move cookies from cookie sheet to cooling rack. The cookies will look a little 'raised' but will immediately deflate and firm up once cooled.
The key to soft cookies is to make sure the butter and eggs are at room temperature beforehand.
Cooking is an act of love! Learn to love!
xoxo – Tiffany
Photo copyright 2015 Tiffany Whitener. Recipe adapted from Betty Crocker Cookbook
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