Real Recipes From Real Home Cooks ®


(2 ratings)
Recipe by
Joey Urey
Escondido, CA

Another recipe for a wonderful crispy cookie! I use butter and shortening. Do not use more than 50% butter!

(2 ratings)
yield 9 dozen
prep time 3 Hr
cook time 10 Min

Ingredients For snickerdoodles

  • 1/2 c
  • 1/2 c
  • 1 1/2 c
  • 2
  • 2 3/4 c
  • 2 tsp
    cream of tartar
  • 1 tsp
    baking soda
  • 1/2 tsp

How To Make snickerdoodles

  • 1
    Gradually stir into creamed mixture
  • 2
    Cream shortening, softened butter and sugar.
  • 3
    Add eggs and beat well
  • 4
    Sift together flour, cream of tartar, baking soda and salt
  • 5
    Chill dough at this point.
  • 6
    I form the balls with a slightly rounded measuring teaspoon because I prefer nibbble size cookies. 1/2 tablespoon makes medium size cookies...your choice
  • 7
    Roll each ball in a mixture of 2 Tablespoons of sugar and 2 teaspoons of cinnamon. Again I do this to my own preference cuz I love cinnamon. I also place this is a plastic bag and roll 8-10 at a time.
  • 8
    I bake my cookies on parchment paper - saves clean up. I cool the cookies on the cookie sheet on a rack.
  • 9
    Bake at 375 for about 10 minutes. They will be soft when you remove them but will crisp up quickly.
  • 10
    My result with the bite size is I end up with 9 dozen cookies....the more to share!

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