A soft sugar cookie covered in cinnamon and sugar.
A classic cookie.
Growing up we only ever had two kinds of cookies, chocolate chip and snickerdoodles. It was always a treat whenever they were made and shared at our house. There were a few recipes that I could confidently make as a child and snickerdoodles were one of my favorites.
I love kids and it seemed like anytime there were extra kids at our home I would make cookies with them. There was something about working together and creating that made me so happy. I still love cooking with my kids and whenever they see my apron on, they want to be right there making food and memories together.
Tastes great soft or crunchy.
This snickerdoodle recipe is so simple. They come together quite easily and will be gone in a flash. I love all of my cookies soft. If it doesn’t bend it is over cooked. Some people like to break their cookies as they are crisp and crunchy. That is not the case with me. So I always bake my cookies a little less the the recipe calls for. Whatever your preference, these snickerdoodles will be loved by all!
| Servings |
dozen
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- 1/2 cup shortening
- 1/2 cup butter softened
- 1 1/2 cup sugar
- 2 eggs
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups flour
Ingredients
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|
- Cream shortening, butter and sugar.
- Add eggs.
- Add dry ingredients and mix.
- Easiest to chill the dough at this point, but not necessary. Roll dough into balls with cookie scoop and roll balls in cinnamon and sugar mixture.
- Bake on ungreased cookie sheets at 375 degrees for 10 minutes. Cool on racks.
Recipe: Favorites: Ivory family cookbook page 233
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