Snickerdoodles II

Snickerdoodles II

357 Reviews 24 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
N. Drew
Recipe by  N. Drew

“Here's the recipe that I got from my mother.”

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Ingredients

Adjust Servings

Original recipe yields 5 dozen

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
  3. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
  4. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

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Reviews (357)

Rate This Recipe
Jane Ruby
290

Jane Ruby

I followed most of the recipe except used unsalted butter instead of shortening. The dough was very easy to handle-almost like playdoh consistency! I used a plastic spoon to scrape out each portion before balling up and rolling into the cinnamon/sugar coating. It was a surprisingly quick process. The first time I made these I just dipped the top of the dough into the cinnamon/sugar spice coating - a quicker process yet, but rolling the entire ball into the coating gives the cookie better taste (well worth the trouble). Just tried this recipe again, but I only made half the batch. For this I still used butter instead of shortening. I added half tsp. vanilla and only half tsp. cream of tartar. Using a plastic melon baller I scooped up ~ tbsp. of dough, rolled in cin/sug mixture, then slightly flattened on cookie sheet (using bottom of a custard bowl). I baked @ 375F for 9 minutes (as per another reviewer's direction). The cookies baked up in the classic form; slightly flattened with the rough, crackly texture. I got 3 dozen beautifully goldened, cinnamon-speckled cookies. I think that adding less cream of tartar got the dough to flatten out more (instead of the "dough ball" look) while baking.

kherder330
231

kherder330

These are very traditional snickerdoodles. The only thing I do differently is to dip the tops in the cinn/sugar rather that roll the whole cookie in it. This way, the sigar doesn't burn on the bottom of the cookie. I also do this with molasses crinkles.

kerrymiles929
200

kerrymiles929

Awesome recipe! I changed a few things... used 1 cup butter instead of shortening. I baked them at 375 for 9 min. PERFECT! Great texture and not too sweet!

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 150 cal
  • 7%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 19.8 g
  • 6%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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