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!
- 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)
- Heat oven to 400 degrees.
- In small bowl, combine 2 tablespoons of sugar and 1 tablespoon cinnamon for topping mix. Set aside.
- 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.
- Sift together flour, cream of tartar, baking soda and salt.
- Mix thoroughly into wet mixture (eggs/butter, etc).
- Shape into balls- I usually make a heaping teaspoonful-depends on your preference.
- Roll tops of balls into sugar/cinnamon mixture to coat.
- Place approximately 2 inches apart on an ungreased cookie sheet and bake 8-10 minutes until set.
- Remove cookies immediately from sheet to rack to cool.
- 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.
- ENJOY! ;).