A favorite holiday cookie at our house is the classic snickerdoodle. Not much explanation needed on this one, as few people are unfamiliar with this delicate delight. Many versions use all butter, but I like the shortening/butter mix as in the Betty Crocker Recipe. I think splitting the butter makes for a crispy on the outside, tender on the inside cookie. Either way, snickerdoodles are an easy favorite.
Snickerdoodles (Betty Crocker)
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar (4 tablespoons)
- 2 teaspoons ground cinnamon
Heat oven to 400ºF.
Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon sugar mixture. Place 2 inches apart on ungreased cooking pan. Cook 8 – 10 minutes or until set. My first batches are usually ready in 8 minutes, then cooking times reduce to about 7 minutes.
Remove and cool on the cookie sheet about 2 minutes then remove to rack to cool completely.
Makes about 4 dozen