Snickerdoodles

By mitzzy

The draw most certainly must have been the sugar and cinnamon exterior, or the crunch of the cookie, or maybe it was the intrigue of the craggy cracks formed within the cookie…

Ingredients

• Ingredients:
• These bring back childhood memories. I love the flavor that the cream of tartar gives in this cookie recipe.
• 1 cup shortening
• 1 1/2 cups granulated white sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• FOR ROLLING:
• 3/4 cup granulated white sugar
• 2 teaspoons ground cinnamon

Details

Servings 36

Preparation

Step 1

1. In a large bowl, use an electric mixer to beat together shortening, sugar and eggs.

2. In a separate bowl, sift dry ingredients together and stir into wet mixture. Chill dough in refrigerator until firm, at least 1 hour.

3. Preheat oven to 375 degrees F.

4. In a small bowl, mix the cinnamon/sugar. Use your hands to roll cookie dough into small balls (about 1 1/2 Tablespoons each). Roll balls in the cinnamon/sugar, and place on ungreased baking sheet- about 2 inches apart

5. Bake 8-10 minutes until cookies are flattened and look crinkly. Let cool on cookie sheets at least 5 minutes, then remove to a wire rack to cool completely.

Tips:
*For the rolling sugar: You'll have leftover sugar to throw away after rolling. I call for more than needed because I like to have a good puddle to roll them around in. Use less sugar if you don't want the waste.