Snickerdoodle/Sugar Cookie Recipe

Linda Stevens

By
@bittygirl51

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 alot of cookies for care packages at Christmas time - so this recipe makes 8-10 dz cookies depending on the size you make them.

Happy Baking!


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Prep:

10 Min

Cook:

10 Min

Ingredients

3 c
sugar
2 stick
butter, softened
1 c
vegetable shortening
4 large
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

Directions Step-By-Step

1
Pre-heat oven to 400 degrees.
2
In large bowl, beat sugar, butter, shortening and eggs with 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 with cellophane wrap and place bowl in 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 on ungreased baking sheet. (Remember to omit 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 counter top 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.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy