Snickerdoodle Supreme17 Reviews
“My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.” - by CATHE BRUNNER
Original recipe yields 4 dozen
- 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.
- Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
- 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.
Amount Per Serving (24 total)
- 180 cal
- 9.1 g
- 22.7 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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...." See more"
"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 queen...." See more"
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