Old Fashioned Snickerdoodle Recipes

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

GRANDMA RUTH'S SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
• Mix 2 tablespoons white sugar and cinnamon together in a bowl.
• Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

CLASSIC CHRISTMAS SNICKERDOODLES

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, cream of tartar, baking soda, salt and 1 teaspoon of the cinnamon; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs. On low speed, beat in flour mixture until blended.
• In small bowl, mix green sanding sugar and 1/2 teaspoon cinnamon. In another small bowl, mix red sanding sugar and remaining 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Roll half of the balls in green sugar mixture; roll remaining balls in red sugar mixture. On cookie sheets, place balls 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.

OLD-FASHIONED SNICKERDOODLES

Steps:

• Beat softened butter until creamy. Add your 1 cup sugar, baking soda and cream of tartar; mixing together. Beat egg and vanilla into the mixture. Slowly add the flour until entirely combined. At this point if you can manage to wait long enough, let the dough sit in the fridge for at least a half an hour. This step isn't absolutely necessary but it allows the dough to firm up so that it's easier to work with.
• Stir together the 1 teaspoons cinnamon and 2 tablespoons sugar. Shape the dough into small balls and coat with your cinnamon/sugar mixture. Place a few inches apart on an ungreased cookie sheet. Bake in a preheated 375°F oven for 9 - 11 minutes (depending on how hot your oven runs). The recipe recommends taking them out of the oven when the edges are golden, but they are especially delicious slightly underbaked. They will be cool enough to eat in no time at all.

OLD FASHIONED SNICKERDOODLES

Steps:

• In a large bowl mash together the margarine and sugar. Add the egg and beat until everything is creamy. Add the baking powder, salt and flour. Stir it up until you have a nice thick dough. In a cereal bowl, combine the cinnamon and the 2 tablespoons sugar.
• Shape the dough into balls the size of walnuts or egg yolks. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a glass, press the dough down to flatten the cookies slightly. Bake them at 400F for 10 minutes. If your oven runs hot, turn it down to 375°F.