Dad's Favorite Snickerdoodles

Submitted by Mommy Diva

"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!"

 

• Ready In: 23mins
• Ingredients: 11
• Yields: 60 cookies

ingredients

• 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)

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! ;).

Reviews

[BecR2400]

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!

 

[helowy]

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.

 

[PaulaG]

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.

 

[CookingONTheSide]

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.

 

[Rita1652]

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.