Dad's Favorite Snickerdoodles

Total Time
23mins
Prep
15 mins
Cook
8 mins

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!

Skip to Next Recipe

Ingredients

Nutrition

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! ;).