Snickerdoodle Supreme

Snickerdoodle Supreme

19
CATHE BRUNNER 0

"My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking."

Ingredients

{{adjustedServings}} servings 180 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
  3. Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

19
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The end result reminded me more of a sugar cookie, than a snickerdoodle. Even with the nutmeg there was no type of zing or anything that made this cookie memorable.

My husband made these and used veg oil instead of shortening and only 1/2 the amount of nutmeg. They were the best snickerdoodles I've ever had!!! And I thought that I was the snickerdoodle que...

VERY GOOD! I add cinnamon to the batter and used brown suger, cinnamon,and,nutmeg for the topping.Perfect sinkerdoodle cookie