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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Snicker Doodle Cookies Recipe

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This recipe for Snicker Doodle Cookies, by , is from The Gibson Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda Gibson


cup margarine or butter
cup Crisco
1 cup sugar
2 eggs
2 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
tsp salt

Bake at 375 for 8 10 minutes
Mix shortening and sugar beat well add eggs beat well sift together dry ingredients in a separate bowl add to other mixture mix well
1. you can roll into balls the size of a small walnut then roll in a mixture of cinnamon and sugar put on a cookie sheet 2 inches apart
OR you can
2. flatten a ball of dough (* see below) using a rolling pen to a little less then inch thick using a cookie cutter
then place on a cookie sheet

I use this recipe for cut out Christmas cookies the can be decorated with colored sugar before baking or frost after baking - these cookies do puff up much larger then when they placed on the cookie sheet, so leave space between cookies - I also usually double and sometimes even tripled the recipe and keep what not is being worked on in the refrigerator

*To make it easier to work with the dough (because it is sticky), I roll it into larger balls and wrap them in waxed paper and place in the refrigerator over night - remove only one ball at a time to work with and roll out with a rolling pin to about " thick. I use two " boards on either side and the keep the dough all the same thickness so they will also cook more evenly. Also use the same size cook cutters for each pan for even cooking. Remove cookies from pan and allow to cook on a wire rack. Before frosting make sure they are completely cool so the frosting will properly adhere.




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