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Snickerdoodles

Posted by Denise on August 10, 2012

snickerdoodles on brown plate1
Snickerdoodles bring back warm childhood memories when eating these crunchy, cinnamon butter cookies.

Although Glenn doesn’t eat many sweets, his favorite cookies are Snickerdoodles. And I mean the old-fashioned, homemade Snickerdoodles from when we were kids. So we turned to the 1991 Betty Crocker 40th Anniversary Edition Cookbook because it has the old Snickerdoodle recipe in it. I mean everyone had the Betty Crocker cookbook back in the day, right?

These cookies come out so beautiful. The cookies flatten out in the oven and the sugar-cinnamon coating cracks along with the cookie top, giving these sweet treats a craggy look. And when you bite into them, the sweet cinnamon outside crunches and gives way to the sugar cookie inside. The butter in this recipe adds a rich flavor while making the cookie crunchier than if only shortening is used.

You will need to bake the cookies until they are set. The cookies will have a crunchy top with a somewhat soft interior. If you want crunchier cookies, bake them slightly longer. Just watch them so they don’t burn.

One batch of dough will make 36 to 48 cookies, depending on how large you make them. Shape them into balls and give ‘em a good roll in the sugar-cinnamon mixture before putting them on the cookie sheets.

One word of warning: You are likely to attract all sorts of attention from kids, friends and neighbors when the scent of the baking cookies starts making its way out of the kitchen!

 

 

Snickerdoodles

 

 

 snickerdoodle ingredients

 

Makes 36 - 48 cookies

Ingredients

1 ½

cups white sugar

½

cup butter or margarine (do not use fat free margarine)

½

cup shortening

1

large eggs

2 ¾

cups all purpose flour

2

teaspoons cream of tartar

1

teaspoon baking soda

¼

teaspoon salt

¼

cup white sugar

2

teaspoons ground cinnamon

 

 

 

 

Instructions

 

1.    Preheat oven to 400o F. In a large bowl, mix together 1 ½ cups sugar, butter, shortening and eggs. Stir in the flour, cream of tartar, baking soda and salt. Shape the dough into 1 ¼“ round balls and set aside. You should have between 36 and 48 balls.

 

mixing snickerdoodle dough in mixer 

 

 

2.    Combine the remaining ¼ cup of sugar and the cinnamon together. Roll the cookie balls in the cinnamon mixture until it is coated all over.

 

 mixing sugar and cinnamon  rolling snickerdoodle dough in cinnamon sugar

 

 

3.    Place the coated cookie balls on an ungreased cookie sheet, approximately 2” apart. Bake 8 to 10 minutes until set and as brown as you want them. Cool slightly before removing from the baking sheet, then place them on a cooling rack. Try not to eat them all while they are warm!

 

 

snickerdoodle on plate 2 

 

snickerdoodles stacked on plate


 

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