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This snickerdoodle recipe is a real keeper.
Hungry for a cookie that’s easy to make and smells fabulous while baking? These beautiful and tasty snickerdoodles are what you’re looking for right now. This recipe makes a large batch of cookies. (40) But trust me they won’t last long.
The following day the cookies are perfect.. still moist and chewy. JUST PERFECT. I am hard to please with cookies but this one is for keeps.
These are a semi-puffy, semi-chewy type of snickerdoodle – just perfect! They keep well and they travel well. Which is a fabulous thing since we’re going to be making a lot of them for a church youth activity coming up.
These cookies are just wonderful. If you remember Snickerdoodles from your childhood (and believe me my husband does quite frequently – given how often he requests these), these are the ones!
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These are wonderful when you make them - and even better the next day! They look puffy in the oven but will settle down once they start cooling. Let them cool before you serve them.
- 1 cup Butter-flavored Crisco shortening (no substitutes)
- 1 teaspoon vanilla
- 1 1/2 cups white sugar
- 2 eggs
- 2 3/4 cups (11.6 ounces or 330 grams) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Preheat oven to 375 degrees F (190 degrees C).
Line 2 baking sheets with parchment paper
In a medium bowl, with a mixer cream together the shortening, vanilla and 1 1/2 cups sugar. Mix in the eggs. Sift together the flour, baking soda, cream of tartar, and salt. Stir flour mixture into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon.
Roll dough into walnut sized balls, (or use a scoop to form them) then roll the balls in the cinnamon-sugar mixture, making sure you have a generous amount on each ball. Place balls onto the prepared cookie sheet, about two inches apart.
Bake for 9 - 10 minutes in the preheated oven. Edges should be slightly brown. Centers will be puffy initially when removing from the oven. Once slightly cooled remove from sheets to finish cooling on wire racks. Let cool complete before serving.
These cookies will keep up to 2 days, stored in an airtight container or plastic freezer bag. (Good luck - these cookies only last HOURS in my house!)
Don't expect these to brown before you take them out of the oven - if they're brown, you overcooked them. Make sure you use butter-flavored Crisco and not real butter. As odd as it may sound, Crisco actually works better than real butter in many cookie and pastry recipes.
Want more great desserts?
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