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.
- 3 c
- 2 stick
- butter, softened
- 1 c
- vegetable shortening
- 4 large
- 6 1/2 c
- all purpose flour
- 4 tsp
- cream of tartar
- 2 tsp
- baking soda
- 1/2 tsp
- 1/2 c
- 4 tsp
- cinnamon, ground
FOR ROLLING COOKIES IN:
OMIT CINNAMON IF YOU PREFER SUGAR COOKIES
How to Make Snickerdoodle/Sugar Cookie Recipe
- 1Pre-heat oven to 400 degrees.
- 3Stir in the flour, cream of tartar, baking soda and salt until thoroughly blended together. I prefer to use my hands for this step.
- 4If 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.
- 7If using self-rising flour, omit the cream of tartar, baking soda and salt. All-purpose flour works best.