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Snickerdoodles

Snickerdoodles have been a favorite since their creation in the 1800’s. With this recipe, you too can enjoy this chewy treat. 

Ingredients:

2 ½ cups all purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, partially melted

½ cup shortening

1 ¾ cups sugar

2 large eggs

2 teaspoons pure vanilla extract

½ tablespoon ground cinnamon

 

Making The Dough:

  1. Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl. Set aside.
  2. Combine the butter and shortening in the bowl of a standing electric mixer. ( an electric hand mixer will also work) Beat on low to medium speed until light and creamy.
  3. Add 1 ½ cups of sugar in a slow, steady stream and continue to mix. 
  4. On low speed, add the eggs one at a time. 
  5. Add the vanilla and when blended, slowly beat in the dry mixture.
  6. Cover the bowl tightly with plastic wrap and refrigerate for 8 hours. 

 

Baking Instructions

  1. When ready to bake, preheat the oven to 350° Fahrenheit. Combine the remaining ¼ cup of sugar with the cinnamon. Set aside.
  2. Remove the dough from the refrigerator and unwrap. 
  3. Roll the dough into 1 ¼ inch balls.
  4. Roll each ball in the cinnamon-sugar mixture and coat evenly.
  5. Place the cookies on a baking sheet about 2 ½ inch apart. 
  6. Bake for about 10 minutes or until light brown. 

 

Note: Do NOT overbake or the cookies will be hard and dry.

After removing the cookies from the oven, you can store them in an airtight container for up to a week. I have made these cookies many times and they never cease to impress friends and family. Enjoy!

 

By: Ryan Roco

Photo Credits: Ryan Roco

Categories: Article

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