Snickerdoodles

From Trisha Yearwood
Snickerdoodles
Snickerdoodles

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

48

cookies

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

48

servings

Ingredients

  • 1/2

    cup salted butter, softened

  • 1/2

    cup vegetable shortening

  • 1 1/2

    cups plus 2 tablespoons sugar

  • 2

    medium eggs

  • 2 3/4

    cups all-purpose flour

  • 2

    teaspoons cream of tartar

  • 1

    teaspoon baking soda

  • 1/4

    teaspoon fine salt

  • 2

    teaspoons ground cinnamon

Directions

Preheat the oven to 400. In a large bowl, combine the butter, shortening, 1 ½ 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 the shortening mixture. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon. Shape the dough into 1 ½-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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