Friday, June 11, 2010


Mmmm, snickerdoodles.
There are two different kinds of snickerdoodles out there.
Soft, cake-like, doughy.
Thin, crispy, chewy.
Personally, I like the crispy and chewy version.  My brother would disagree.
But, this is my blog.

Makes about 30 big cookies.
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Crisco
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1/2 cup sugar
2 teaspoons cinnamon

Preheat your oven to 350*.
Sift together the dry ingredients, except the sugar.  Set aside.
Cream the butter and the 1 1/2 cups sugar in a large bowl.

Add eggs, one at a time, beating after each addition.

Sift in the flour mixture.

Mix the remaining 1/2 cup sugar and the cinnamon in a small bowl.
Take golf ball size pieces of the cookie dough and roll in the palm of your hand.

Roll in the cinnamon sugar and place on cookie sheet.
Press down a little on each cookie to flatten slightly.

Bake for 12 minutes, until barley golden.  Remove to cool and enjoy!!

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