Snickerdoodle Cookie Recipe
Posted: Fri Dec 14, 2012 8:24 pmHello Everyone 
I was asked to post a recipe for Snickerdoodle Cookies, so here it is. Yummmmmmm! Enjoy!
2 3/4 cups flour
2 teaspoons Cream of Tartar
1 teaspoon baking soda
1 3/4 cups sugar, divided
1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 eggs
2 teaspoons pure vanilla extract
1 tablespoon ground cinnamon
Mix flour, cream of tartar and baking soda in medium bowl, then set aside. Beat 1 1/2 cups of the sugar, butter and shortening in another large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vailla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
Mix remaining 1/4 cup sugar and cinnamon in another bowl/dish. Shape dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture to coat. Place on cookie sheet 2 inches apart.
Bake in preheated 400 degree (Fahrenheit) oven 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely before storing in air-tight container.
I was asked to post a recipe for Snickerdoodle Cookies, so here it is. Yummmmmmm! Enjoy!
2 3/4 cups flour
2 teaspoons Cream of Tartar
1 teaspoon baking soda
1 3/4 cups sugar, divided
1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 eggs
2 teaspoons pure vanilla extract
1 tablespoon ground cinnamon
Mix flour, cream of tartar and baking soda in medium bowl, then set aside. Beat 1 1/2 cups of the sugar, butter and shortening in another large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vailla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
Mix remaining 1/4 cup sugar and cinnamon in another bowl/dish. Shape dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture to coat. Place on cookie sheet 2 inches apart.
Bake in preheated 400 degree (Fahrenheit) oven 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely before storing in air-tight container.