1 cup shortening
1 1/2 cups white sugar
2 eggs
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt (optional)
2 tablespoons white sugar
2 teaspoons ground cinnamon
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt (optional)
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat the oven to 375 degrees. Grease cookie sheets.
Cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
4 comments:
Are theses soft snickerdoodles? My friend has been looking for recipe for soft ones.
Yes, they are quite soft. Just makes sure to keep them in a container with a tight lid to keep them that way :)
I made these and they were great!! I even had to make a few substitutions due to lack of adequate planning on my part and they were still really good. Just a note incase any one needs it.. LOL>. I used Margerine in place of Shortening, Whole Wheat Graham Flour in place of White Flour and Lemon Juice in place of Cream of Tartar. I did have to cook them for a bit longer and they were flatter than the picture, but still very very tasty!!! Thanks for posting this recipe Mnisa, we will definately be making these more..
Let me just start by saying I haven't tried this recipe, but I can't wait to because snickerdoodles are my very favorite cookies.
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