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Snickerdoodle Cookies (Lois Edwards Westervelt) Recipe

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This recipe for Snickerdoodle Cookies (Lois Edwards Westervelt) is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. shortening
1/2 c. butter
1-1/2 c. sugar
2 eggs
1 tsp. vanilla
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2-3/4 c. flour


Topping:
2 T. sugar
2 tsp. cinnamon
Directions:
Directions:
Preheat oven to 375º. Cream together butter, shortening, 1 1/2 cups sugar, eggs and vanilla. Add the cream of tartar, soda and salt, then blend in the flour. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon in a small bowl. Roll balls of dough in sugar-cinnamon mixture. Spray baking sheet with Pam. Place 2 inches apart on baking sheets. Bake 8-9 minutes, or until set but not too hard. Remove immediately from baking sheets.

For a chewy melt in your mouth cookie bake 7 minutes.
For a crispier cookie bake 8 to 9 minutes.

Store cookies in a sealed container with a slice of bread to keep them soft.
Number Of Servings:
Number Of Servings:
3 doz. cookies
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Grandma Lois's recipe makes a crunchy Snickerdoodle.

When I make it - I substitute 1/2 cup shortening with 1/2 cup butter, and add 1 tsp. vanilla, then bake for only 7 to 7-1/2 minutes. This makes a soft melt in your mouth cookie. Lisa (Sowers) Karase

 

 

 

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