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Ingredients: |
Ingredients: 1½ cups sugar
½ cup butter softened
½ cup shortening
2 eggs
2¾ cups all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
For the coating:
2 tbsp. sugar
2 tsp. cinnamon
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Directions: |
Directions:1. Preheat oven to 375º. Line baking sheet with parchment paper.
2. Mix flour, cream of tartar, baking soda and salt. Set aside.
3. Cream butter, shortening and 1½ cups sugar for 3 minutes until light and fluffy.
4. Add eggs one at a time. Add flour mixture and blend well. Refrigerate one hour.
5. Combine coating. Take 2 tbsp. batter and roll into balls. Roll in coating mixture.
6. Place on baking sheet leaving 2 inches apart.
7. Bake for 10 min. until edges start to set. Place on wire rack. Cool completely. |
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Pumpkin Spice Snickerdoodles |
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Ingredients: |
Ingredients: 3 cups flour (1½)
2 tsp. Cream of Tartar (1)
1 tsp. baking soda (½)
⅛ tsp. salt
1½ cups sugar (¾)
1 cup butter, softened (½)
1 cup canned pumpkin puree (½)
2 eggs (1)
2 tsp. vanilla extract (1)
Coating mixture:
2 tbsp. Pumpkin pie spice (1)
½ cup sugar
Ingredients for half a recipe are in ( )
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Directions: |
Directions:1. Mix flour, cream of tartar, baking soda and salt. Set aside.
2. Cream butter and 1½ cup sugar for 3 minutes until looks light.
3. Add pumpkin, eggs and vanilla; mix well. Add flour mixture and blend well.
4. Refrigerate for 2 hours. Preheat oven to 400º. Line baking sheet with parchment.
5. Mix ½ cup sugar and Pumpkin pie spice. Shape balls into 1½ inch balls.
6. Roll in coating mixture. Place 2 inches apart on baking sheet.
7. Bake for 10-12 minutes until edges start to set.
8. Cool 5 minutes on baking sheet. Place on cooling rack. |
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Personal
Notes: |
Personal
Notes: Snickerdoodles are like a sugar cookie wrapped in a cinnamon sugar hug. The Pumpkin Spice Snickerdoodles are rolled in sugar and pumpkin pie spice. Both are soft, chewy, fluffy and deliciously flavorful. The pyrex bowl pictured below is 55 years old and still going strong.
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This recipe for Snickerdoodles is from