After a summer’s worth of 6 Week Challenge recipes, it’s time for a good, old-fashioned favorite. These soft classic snickerdoodles are perfect – the dough is tangy, the cinnamon sugar balances it nicely, and they’re gorgeously soft.
This recipe comes from my favorite — the 1970 Betty Crocker Cookbook. I’ve tried others, but I come back to this one every time. It’s easy, requires no chilling, and produces a lovely cookie.
The big secret to good cookies, in my opinion, is to underbake. I always take the cookies out 1-2 minutes before they’re completely done, then leave them on the cookie sheet to develop for another few minutes. This way, they never come out hard or crispy – perfect every time!
Classic Soft Snickerdoodles
- 1/2 cup butter
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 tsp sugar
- 2 Tbsp cinnamon
- Cream together butter, shortening, and 1 1/2 sugar.
- Add eggs and mix well.
- Add flour, cream of tartar, baking soda and mix until it forms a dough that clean the side of the bowl.
- In a separate bowl, mix together 2 tsp sugar and cinnamon.
- Roll dough into 1 inch balls and toss in cinnamon sugar until completely covered.
- Bake at 400° for 8 minutes.
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Looking for more delicious cookies? Check these out!
Classic Chocolate Chip Cookies
Double Chocolate Chip Cookies
Talkeetna Roadhouse Copycat Ginger Molasses Cookies
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