snickerdoodle/sugar cookie recipe

Name: Snickerdoodle/Sugar Cookie Recipe
Prep time: 10 min
Cook time: 10 min
Cuisine: American
Ingredients: 3 cup(s) granulated sugar; 2 stick(s) butter, softened; 1 cup(s) vegetable shortening; 4 large eggs; 6 1/2 cup(s) all-purpose flour; 4 teaspoon(s) cream of tartar; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; FOR ROLLING COOKIES IN:; 1/2 cup(s) sugar; 4 teaspoon(s) cinnamon, ground; OMIT CINNAMON IF YOU PREFER SUGAR COOKIES

(4 ratings)

A platter of Snickerdoodle/Sugar Cookies.

review

Blue Ribbon Recipe by

Linda Stevens

@bittygirl51

Longview, TX

I use the same recipe for both sugar cookies and snickerdoodles. Not everyone likes snickerdoodles, but I have yet to find anyone that doesn't like a good sugar cookie. The only difference is rolling your cookie in sugar versus sugar and cinnamon! Since I don't like to go to all the work of rolling my dough out and cutting with cookie cutters, I prefer the type you can roll into a ball and bake! I bake a lot of cookies for care packages at Christmastime - so this recipe makes 8-10 dozen cookies depending on the size you make them. Happy Baking!

Blue Ribbon Recipe

We love how versatile Linda's cookie recipe is. We opted to make them as a snickerdoodle and they're delicious! The crust of the cookie is buttery in and crisp. Take a bite, and the inside is sweet and soft. For more cinnamon flavor, you can always add a pinch of cinnamon to the dough mix. These would be wonderful as a plain sugar cookie too.

— The Test Kitchen @kitchencrew

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(4 ratings)

yield serving(s)

prep time 10 Min

cook time 10 Min

method Bake

Ingredients For snickerdoodle/sugar cookie recipe

3 c

granulated sugar
2 stick

butter, softened
1 c

vegetable shortening
4 lg

eggs
6 1/2 c

all-purpose flour
4 tsp

cream of tartar
2 tsp

baking soda
1/2 tsp

salt
FOR ROLLING COOKIES IN:
1/2 c

sugar
4 tsp

cinnamon, ground
OMIT CINNAMON IF YOU PREFER SUGAR COOKIES

How To Make snickerdoodle/sugar cookie recipe

1
Pre-heat oven to 400 degrees.

2
In a large bowl, beat sugar, butter, shortening, and eggs with an electric mixer on medium speed until well creamed.
3
Stir in the flour, cream of tartar, baking soda, and salt until thoroughly blended together. I prefer to use my hands for this step.
4
If you are not ready to bake your cookies, you may cover them with a cellophane wrap and place the bowl in the refrigerator for up to 24 hours until ready to shape and bake.
5
When ready: shape dough into 1 1/4 inch balls. In a small bowl, mix the sugar and cinnamon, and then roll the balls into the mixture before placing them on an ungreased baking sheet. (Remember to omit the cinnamon, if you are making sugar cookies.) Cookies should be 2 inches apart.
6
Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to countertop or wire rack and let cool.
7
If using self-rising flour, omit the cream of tartar, baking soda and salt. All-purpose flour works best.
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