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TRISHA YEARWOOD - Snickerdoodles

4180
(667)
  • 48 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

½ cup salted butter, softened
½ cup vegetable shortening
cups plus 2 tablespoons sugar
2 medium eggs
cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon fine salt
2 teaspoons ground cinnamon
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Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
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Directions

Preheat the oven to 400 degrees F. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

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