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Snickerdoodles Recipe

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This recipe for Snickerdoodles, by , is from My Cookbook Project, 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!

Andrea Wilson


1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 tsp. vanilla
2 eggs
2 1/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. soda
scant tsp. salt
2 tbls. Sugar
2 tbls. Cinnamon

Thoroughly mix butter, shortening and eggs. When creamy and smooth add vanilla and mix in thoroughly.

In separate bowl add flour, cream of tartar, soda and salt. Whisk together to distribute evenly. Slowly add to the butter mixture until thoroughly mixed in.

Cover dough and chill for 2 hours*

Preheat oven to 400.

Mix together the remaining sugar and cinnamon in a small bowl. Remove dough from fridge and shape into small balls. Roll in the sugar mixture and place on baking sheet about 2 apart.

Bake for 8 to 10 minutes turn sheet halfway through baking (just until set). Remove and let cool 5 minutes. Remove from baking sheet and let cool completely on baking rack.

Makes 3 dozen cookies

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
- Let the oven preheat thoroughly.
- These cook most evenly when cooking one sheet at a time in oven. Fill one sheet and start that baking while you work on the next sheet, just be sure you are placing the balls on a cooled baking sheet and not one straight from the oven
- The dough does not need to be chilled, but is easier to work with when shaping into balls
- The recipe can be halved
- The cookies will be a light golden color and will feel a bit soft when straight from the oven. This is okay, they will firm up a bit as they cool. If you like a softer cookie go for 8 minutes, for a crisper cookie go for 10 minutes. These cookies will go from just right to overcooked very quickly; timing is everything.




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