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!
- 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! ;).
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!
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.
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.