Dad's Favorite Snickerdoodles

"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!"
 
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photo by BecR2400 photo by BecR2400
photo by BecR2400
photo by PaulaG photo by PaulaG
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by graffeetee photo by graffeetee
Ready In:
23mins
Ingredients:
11
Yields:
60 cookies
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ingredients

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directions

  • 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! ;).

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Reviews

  1. Snickerdoodles are one of my all-time favorite cookies, and these do not disappoint.:) I too used butter in place of margarine, as that is what I have on hand. The shortening (I used butter flavor Crisco) and butter combination is perfect and gives these cookies such a wonderful texture--soft and crispy and chewy all at the same time. YUM! Thanks so much for sharing, Mommy Diva! Made for Cook-A-Thon 4 Mommy Diva, January 2012! FIGHT LIKE A GIRL!
     
  2. Like others, I also used butter instead of margarine. And, when I got the cream of tartar out, I noticed the expiration date and straight into the trash it went--I don't know how I even have anything THAT expired in my pantry! Other than those two details, I followed the directions exactly. This is a very tasty cookie with a great texture. Next time though, I will use my usual ratio of 1 tsp cinnamon to 1 T sugar for cinnamon sugar--I thought the coating was a bit heavy on the cinnamon. Made for ZWT6--whine and cheese.
     
  3. These are amazing. I followed Rita and used butter in place of the margarine. The dough looks like whipped cream and really needs to be chilled completely before forming into balls. After I formed the chilled dough I placed the sheets in the refrigerator and removed them one at a time for baking. The closest count on yield was 72. Everyone kept eating them as they came out of the oven. Made for *ZWT6* and No Nonsense Nibblers.
     
  4. I've made several different recipes for snickerdoodles and these are, by far, my very favorite now! These cookies have outstanding flavor it is hard to eat just one! I did add a little more flour and I also needed additional cinnamon-sugar mixture, but it's all good. I only got 4 1/2 dozen cookies out of this batch, but I probably made my cookies larger. A fantastic cookie recipe! Thanks for sharing, Mommy Diva.
     
  5. I used butter in place of the margarine. Added 10 ounces of cinnamon chips. Cut the vanila to 2 teaspoons. Had great reviews from many that enjoyed these.
     
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Tweaks

  1. Snickerdoodles are one of my all-time favorite cookies, and these do not disappoint.:) I too used butter in place of margarine, as that is what I have on hand. The shortening (I used butter flavor Crisco) and butter combination is perfect and gives these cookies such a wonderful texture--soft and crispy and chewy all at the same time. YUM! Thanks so much for sharing, Mommy Diva! Made for Cook-A-Thon 4 Mommy Diva, January 2012! FIGHT LIKE A GIRL!
     
  2. Like others, I also used butter instead of margarine. And, when I got the cream of tartar out, I noticed the expiration date and straight into the trash it went--I don't know how I even have anything THAT expired in my pantry! Other than those two details, I followed the directions exactly. This is a very tasty cookie with a great texture. Next time though, I will use my usual ratio of 1 tsp cinnamon to 1 T sugar for cinnamon sugar--I thought the coating was a bit heavy on the cinnamon. Made for ZWT6--whine and cheese.
     
  3. These are amazing. I followed Rita and used butter in place of the margarine. The dough looks like whipped cream and really needs to be chilled completely before forming into balls. After I formed the chilled dough I placed the sheets in the refrigerator and removed them one at a time for baking. The closest count on yield was 72. Everyone kept eating them as they came out of the oven. Made for *ZWT6* and No Nonsense Nibblers.
     
  4. I used butter in place of the margarine. Added 10 ounces of cinnamon chips. Cut the vanila to 2 teaspoons. Had great reviews from many that enjoyed these.
     
  5. what a great comfort-food type treat! i liked the simplicity of the directions. the one sub i made was using butter instead of margarine. my dough came out a bit soft, but i used the chilling tip rather than add more flour and it worked wonders. i made somewhat larger cookies and increasing the baking time to 13 minutes worked great for my conditions (dinosaur oven, rainy weather). yum!
     

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