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Snickerdoodle Cookies

★★★★

  • 1 cup shortening
  • 1 ½ cups sugar
  • 2 eggs
  • 2 ¾ cups flour
  • 4 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 4 teaspoons sugar
Mix shortening, sugar and eggs thoroughly.
Blend flour, cream of tartar, soda and salt.
Stir in dry ingredients with the wet ingredients.
Mix cinnamon and remaining sugar into a separate bowl. Shape dough into 1 inch balls and roll in cinnamon and sugar mixture.
Bake 7 to 10 minutes at 350º. 

Makes 3 dozen
Source: Kitchen Monki/Kristen Judd

Now you can’t really go wrong with snickerdoodles! I again used my cookie scoop and dropped the dough into a mug that contained the cinnamon sugar mixture. Then I swirled the mug around which not only coated my dough ball, but also shaped it into a nice round ball. My mother said “aren’t you going to flatten them?” It didn’t call for it in the recipe, so I didn’t. I don’t really know that it makes a difference one way or the other. They tasted like all the homemade snickerdoodles I’ve ever had. We like ours more on the soft side and less on the crunchy side. Store bought ones always seem to have the consistency of a cracker.

A good tip to save some time, you can roll and coat all the dough at one time and sit on wax paper and then as you remove each batch from the oven, all you need to do is set the new dough balls on the cookie sheet. No messy hands each time.

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