Snickerdoodles

Sandy Griffin

By
@skgriffin51

These are my kids favorite cookies! I hope you enjoy them.


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Comments:

Serves:

12

Prep:

20 Min

Cook:

15 Min

Ingredients

1/2 c
butter, room temperature
1/2 c
crisco butter flavored
1 1/2 c
sugar
2
eggs
3 tsp
baking powder
1/2 tsp
salt
1 tsp
vanilla extract
2 1/2 c
flour
4 Tbsp
sugar
1 tsp
cinnamon

Directions Step-By-Step

1
Cream together the butter and shortening add the 1 1/2 cups of sugar continue to mix. Add the eggs one at a time, beating with mixer in between.

Slowly add the flour 1/2 cup at a time.
2
Chill the dough in the refrigerator and this is a necessary step. About 2 hours.
3
Once the dough is finished getting cold and firm. Use an ice cream scoop to scoop out exact sizes.
4
I use the 2 ounce scoop and level it off each time.

I usually scoop all the cookies out onto a piece of plastic wrap before starting to roll into the sugar mixture.
5
Combine the last 2 ingredients sugar and cinnamon. Put into a gallon baggie and drop about 4 balls at a time shake them around a little then put directly onto the cookie sheet. I pat them down just a little as you can see in the photo.

It is not recommended to grease the cookie sheet.
6
Choose a cookie sheet with the air flow. Cover it with aluminum foil. Be sure to put the shiny side down to reflect the heat from the cookie bottom and burning.
7
Place in preheated oven to 400 degrees. Bake for about 12 minutes. Every oven is different.

About this Recipe