Wednesday, May 12, 2010


mmm.....snickerdoodles... way to soft for my personal liking, but they're still super yummy! if only i could find a crispy and crunchy snickerdoodle...*sigh*...(maybe a sugar cookie with cinnamon and sugar?)..o wells...but anyways, this past weekend the oven was filled with super soft and chewy snickerdoodles. They were delicious, but not crunchy at all, and so not one of my favorite cookies. The cookies were very soft and puffy; perfect for any chewy soft cookie lover!

Betty Crocker Snickerdoodle
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal® all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. 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 cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
*if using self-rising flour, omit cream of tartar, baking soda and salt

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