Snickerdoodle cookiesSubmitted by: AGIRLEY
IntroductionThe best snickerdoodles ever! I found this on allrecipes.com, I believe. The best snickerdoodles ever! I found this on allrecipes.com, I believe.
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp sat
1 stick unsalted butter (8 Tablespoons)
1/2 c pure vegetable shortening
1 3/4 c sugar
2 Tablespoons cinnamon, ground
2 large eggs
2.) Sift together flour, cream of tartar, baking soda, and salt; set aside.
3.) In the bowl of an electric mixer, combine butter, shortening, and 1 1/2 c sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. Add dry ingredients and beat to combine.
4.) In a small bowl, combine remaining 1/4 c sugar and the ground cinnamon. Use a small (1 1/4 oz) ice cream scoop to form balls of dough, and roll the balls in cinnamon sugar. Place about 2 inches apart on the baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.
5.) Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
Original recipe says it makes about 4 dozen cookies, but mine were smaller, so I had about 69 cookies. That's what I based my nutritional calculations on, because it makes it easier for me to enter them into my tracker.
Number of Servings: 69
Recipe submitted by SparkPeople user AGIRLEY.