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| Here's all you'll need. Wondering why you had that jar of cream of tartar in your spice cabinet? It's to make snickerdoodles! |
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| Cream butter and shortening together. |
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| Add sugar, vanilla and eggs. |
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| Add remaining dry ingredients. |
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| Here's how your dough will look when it's all done. |
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| Make your cinnamon topping mixture. |
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| Using a spoon or a 2T ice cream scoop, scoop out dough. |
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| Roll in the palm of your hands to form balls. |
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| Roll them around the cinnamon mixture. |
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| Place on a cookie sheet evenly spaced apart, I can fit 12 on a large cookie sheet. |
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| Halfway done. |
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| Let them cool on the cookie sheet when they first come out of the oven, they will be VERY soft. |
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| After they firm up, just enough to move them, transfer to a wire rack to cool completely. |
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| This is a simple cookie recipe that seems to satisfy cookie cravings of young and old, men and women and well, just about everybody! |
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| Enjoy!! |
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Coating
3 tablespoons white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees.
Cream together butter,
shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour,
cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls (A
2T ice cream scoop is the perfect size).
Mix the ingredients for the
coating. Roll balls of dough in mixture. Place 2 inches apart on ungreased
baking sheets.
Bake 8 to 10 minutes or until set
but not too hard (convection at 400 degrees was perfect at 9 minutes). They
will be VERY soft. Let them sit on the cookie sheet for only a minute or two
until you can move them to the cooling rack without damaging them. Then cool
completely on rack.
Using 2T scoop, yield is 28
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