A good snickerdoodle should be lightly crispy on the outside and soft and chewy on the inside. If I want a crunchy cookie, I'm not going to go to the trouble of baking it! There are shelves filled with crunchy cookies at the grocery store. My favorites are Oreos and Vienna Fingers. But enough of that! It took me trying out several recipes over the course of about a year before I came upon this recipe. Which in my opinion, is THE BEST!
Ingredients
* 1 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 3/4 cups sifted all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
3. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
4. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
That's the recipe I use! They are good, aren't they? (I especially like that the little ones can help. Nathan loves rolling the dough into balls for me.)
ReplyDeleteAbsolutely! My kids from ages 16 on down to 9 love to help this one.
ReplyDeleteI love these too...my kids enjoyed making them during the Christmas break!
ReplyDelete