snickerdoodle/sugar cookie recipe
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 a lot of cookies for care packages at Christmastime - so this recipe makes 8-10 dozen cookies depending on the size you make them. Happy Baking!
Blue Ribbon Recipe
We love how versatile Linda's cookie recipe is. We opted to make them as a snickerdoodle and they're delicious! The crust of the cookie is buttery in and crisp. Take a bite, and the inside is sweet and soft. For more cinnamon flavor, you can always add a pinch of cinnamon to the dough mix. These would be wonderful as a plain sugar cookie too.
Ingredients
- 3 cups granulated sugar
- 2 sticks butter, softened
- 1 cup vegetable shortening
- 4 large eggs
- 6 1/2 cups all-purpose flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- FOR ROLLING COOKIES IN:
- 1/2 cup sugar
- 4 teaspoons cinnamon, ground
- OMIT CINNAMON IF YOU PREFER SUGAR COOKIES
How To Make snickerdoodle/sugar cookie recipe
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Step 1Pre-heat oven to 400 degrees. -
Step 2In a large bowl, beat sugar, butter, shortening, and eggs with an electric mixer on medium speed until well creamed.
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Step 3Stir in the flour, cream of tartar, baking soda, and salt until thoroughly blended together. I prefer to use my hands for this step.
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Step 4If you are not ready to bake your cookies, you may cover them with a cellophane wrap and place the bowl in the refrigerator for up to 24 hours until ready to shape and bake.
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Step 5When 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 them on an ungreased baking sheet. (Remember to omit the cinnamon, if you are making sugar cookies.) Cookies should be 2 inches apart.
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Step 6Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to countertop or wire rack and let cool.
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Step 7If using self-rising flour, omit the cream of tartar, baking soda and salt. All-purpose flour works best.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
