Dads Favorite Snickerdoodles Food

SNICKERDOODLES

Steps:

• Preheat oven to 375.
• Cream butter, shortening, and sugar together.
• Add eggs and beat just until mixed.
• Add flour, cream of tartar, soda, and salt and mix well.
• Mix sugar and cinnamon in small bowl.
• Shape dough into 1 inch balls and roll in cinnamon and sugar.
• Place on greased cookie sheets and bake for 7-8 minutes.
• Let cool on cookie sheets for 2-4 minutes before removing to wire racks.
• Store covered in a plastic bag or container.

SNICKERDOODLES

Steps:

• Cream shortening, 1-1/2 cups sugar, and eggs.
• Sift flour, cream of tartar, soda and salt together and add to sugar mixture.
• Mix together 2 tbsp sugar and cinnamon.
• Roll dough into balls the size of small walnuts and roll in cinnamon sugar.
• Place two inches apart on an ungreased cookie sheet and bake at 400°F for ten minutes, or until lightly browned.
• Cookies will puff up, then flatten out with crinkled tops.

SNICKERDOODLES

Steps:

• Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
• Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
• Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
• Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
• Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.

DAD'S FAVORITE SNICKERDOODLES

Steps:

• Heat oven to 400 degrees.
• In small bowl, combine 2 tablespoons of sugar and 1 tablespoon cinnamon for topping mix. Set aside.
• In large mixing bowl, combine 1 1/2 cups sugar, the margarine, shortening, vanilla and eggs. I find the texture of the cookies best if I stick to this margarine/shortening ratio.
• Sift together flour, cream of tartar, baking soda and salt.
• Mix thoroughly into wet mixture (eggs/butter, etc).
• Shape into balls- I usually make a heaping teaspoonful-depends on your preference.
• Roll tops of balls into sugar/cinnamon mixture to coat.
• Place approximately 2 inches apart on an ungreased cookie sheet and bake 8-10 minutes until set.
• Remove cookies immediately from sheet to rack to cool.
• TIP- I find best results also when I refrigerate the dough/balls between batches until they are baked. This keeps them from spreading out as much.
• ENJOY! ;).

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

MY FAVORITE SNICKERDOODLES

Steps:

• Mix dry ingredients together, set aside.
• Into a large bowl mix wet ingredients, then gradually add dry.
• With a mixer, beat at low speed until blended.
• Shape dough into a large ball, cover bowl with plastic wrap and set in the refridgerator for 2 hours.
• Preheat oven to 400.
• In a small bowl, mix together 2 tsp cinnamon with 2 tbl sugar.
• Shape dough into 1/2 inch balls.
• Roll dough balls in cinnamon-sugar mixture to coat lightly (I like to coat somewhat more than lightly -- ).
• Place balls about two inches apart on an ungreased cookie sheet.
• Bake 10-12 minutes or until lightly browned.
• Remove to wire racks to cool.
• Enjoy!