originally posted June 9, 2009.
I could hardly believe I hadn’t posted a snickerdoodle recipe yet. Craziness. This is one of my favorite cookies and making them has fond memories of my growing-up years, yet for some reason I don’t bake them very often. The cookies have a delightful crisp surface, with a soft center, and the perfect cinnamon-sugar flavor. This recipe comes tested and true from the kitchen of one of my best friend‘s mom, Colleen. Elizabeth and I baked these cookies together quite often and loved them. I hope you do, too!
Snickerdoodles
recipe adapted from Colleen V., a longtime family friend
Yields: 4 dozen cookies
Ingredients
1/2 cup softened margarine
1/2 cup shortening
1-1/2 cup sugar
2 eggs
2-3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2 tsp. cinnamon
Directions
Preheat oven to 350 degrees.
In a large bowl, cream together margarine, shortening and sugar until light and fluffy. Beat in eggs. Add in flour, cream of tartar, baking soda, and salt. Stir until just combined. Refrigerate dough for at least 30 minutes or, if using a cookie scoop, begin scooping.
Combine cinnamon and sugar in a small bowl.
Roll dough into walnut sized balls (or use a cookie scoop) and then coat with cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet
Bake for 8-10 minutes until tops are cracked and edges are golden.
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