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snicker doodles (another variation)

(1 rating)
Recipe by
Joey Urey
Escondido, CA

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!

(1 rating)
yield 6 dozen cookies
prep time 15 Min
cook time 10 Min

Ingredients For snicker doodles (another variation)

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

How To Make snicker doodles (another variation)

  • 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

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