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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Snickerdoodle Cookies Recipe

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This recipe for Snickerdoodle Cookies is from Carlisle Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¾ Cups Granulated Sugar (divided)
2 Tsp. Ground Cinnamon
2¾ Cups All-Purpose Flour
2 Tsp. Cream of Tartar
1 Tsp. Baking Soda
¼ Tsp. Salt
½ Cup Butter (1 Stick) (room temperature)
½ Cup Shortening
2 Eggs (room temperature)
1 Tsp. Vanilla Extract
Directions:
Directions:
Preheat the oven to 400ºF. Put parchment paper on or use ungreased 2 cookie sheets. Set aside.

In a small bowl, mix together ¼ cup of sugar and cinnamon. Set aside.

Stir together flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.

In a large bowl, cream together butter, shortening and sugar (1½ cups) until light and fluffy. Beat in eggs (one at a time) and then the vanilla.

On low speed, gradually beat in the flour mixture (or stir in by hand) until it’s just combined. Shape spoonfuls of cookie dough into 1” balls, then roll in sugar/cinnamon mixture to fully coat. Place 2” apart on the prepared sheet.

Bake for 6-8 minutes or slightly brown around the edges. Rotate sheet ½ turn at the halfway point of baking. Cool 4 minutes on baking sheet before moving cookies to wire rack to cool completely. Store in an airtight container.
Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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