My Favorite Snickerdoodles Food

WORLD'S BEST SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F.
• Cream together butter and sugar.
• Add in eggs, one at a time, along with vanilla, until well-combined.
• Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
• Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
• Use your hands to roll dough into little (ping-pong ball-sized) balls.
• Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
• Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.

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.

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! ;).