Dad's Favorite Snickerdoodles |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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My Dad insists on Snickerdoodles every year for Father's Day, his birthday, the holidays- any excuse he can think of to get me to make these!! My hubby and kids don't mind them either!! I make my version of this Betty Crocker recipe.:) Great for gifting friends too! I don't use self-rising flour ever on these, but included the info in case someone did in the ingredients. I DO add extra flour when needed if the consistency of the cookies aren't what I want- more flour makes them fluffier . Adjust accordingly each time you make based on your personal taste! Ingredients:
1 1/2 cups sugar |
1/2 cup margarine (i usually use imperial) |
1/2 cup shortening (crisco) |
2 eggs |
2 3/4 cups all-purpose flour (omit cream of tartar,salt and baking soda if using self rising flour) |
2 teaspoons cream of tartar |
1/4 teaspoon salt |
1 teaspoon baking soda |
2 tablespoons vanilla |
2 tablespoons sugar (approx to roll balls in) |
1 tablespoon cinnamon (to mix with sugar topping) |
Directions:
1. Heat oven to 400 degrees.
2. In small bowl, combine 2 tablespoons of sugar and 1 tablespoon cinnamon for topping mix. Set aside.
3. In large mixing bowl, combine 1 1/2 cups sugar, the margarine, shortening, vanilla and eggs. I find the texture of the cookies best if I stick to this margarine/shortening ratio.
4. Sift together flour, cream of tartar, baking soda and salt.
5. Mix thoroughly into wet mixture (eggs/butter, etc).
6. Shape into balls- I usually make a heaping teaspoonful-depends on your preference.
7. Roll tops of balls into sugar/cinnamon mixture to coat.
8. Place approximately 2 inches apart on an ungreased cookie sheet and bake 8-10 minutes until set.
9. Remove cookies immediately from sheet to rack to cool.
10. TIP- I find best results also when I refrigerate the dough/balls between batches until they are baked. This keeps them from spreading out as much.
11. ENJOY! ;).
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