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    TRISHA YEARWOOD - Snickerdoodles

    TRISHA YEARWOOD - Snickerdoodles

    Photo by Rose

    • Prep Time


    • Cook Time


    • Servings



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    • 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


    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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