Snickerdoodle/Sugar Cookie Recipe
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.
2 stickbutter, softened
1 cvegetable shortening
6 1/2 call purpose flour
4 tspcream of tartar
2 tspbaking soda
FOR ROLLING COOKIES IN:
4 tspcinnamon, ground
OMIT CINNAMON IF YOU PREFER SUGAR COOKIES
How to Make Snickerdoodle/Sugar Cookie Recipe
- Pre-heat oven to 400 degrees.
- Stir in the flour, cream of tartar, baking soda and salt until thoroughly blended together. I prefer to use my hands for this step.
- 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.
- If using self-rising flour, omit the cream of tartar, baking soda and salt. All-purpose flour works best.