Snicker Doodles (Another variation)

Joey Urey

By
@paljoey

This is another variation of a wonderful cinnamony cookie! I use 1/2 cup butter and 1/2 cup shortening which I took from a recipe in a newspaper 20+ years ago.

The other part "From Amish and Memonnite Kitchens" a favorite cookbook of mine.

Also check out the lemony doodles on this site!


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Comments:

Serves:

6 dozen cookies

Prep:

15 Min

Cook:

10 Min

Ingredients

1/2 c
butter (no more)
1/2 c
shortening
2
eggs
2 3/4 c
flour
2 tsp
cream of tartar
1 tsp
baking soda
1/2 tsp
salt
cinnamon sugar for coating

Directions Step-By-Step

1
When ready to bake preheat oven to 400 degree
I cut numerous sheets of parchment paper to cover my 3 cookie sheets so I don't have to wash in between baking.
2
Cream shortening and sugar. Add eggs and beat well
3
Sift together - flour, cream of tartar, baking soda and salt.
4
Gradually stir into creamed mixture
5
CHILL DOUGH FOR 2 HOURS OR MORE ( makes it so much easier to handle). Can chill for up to 5 days
6
Form into balls the size of walnuts. Use 1 teaspoon for bite size, or 1/2 tablespoor for medium size.
7
Combine 2 TBLS sugar and 2 tsp cinnamon into a gallon baggie. Using this drop in balls and shake to coat well. ( I usually make too much cinnamon/sugar so I store the left overs in the freezer. Don't know if this is "proper" but it works for me.
8
Bake at 400 degree for 10 minutes. Watch so they don't burn. They should be light brown.
9
I cool mine on the cookie sheets (covered with parchment paper) so they get crunchy

About this Recipe

Course/Dish: Cookies
Hashtag: #cinnamon