Wednesday, May 13, 2015

Snickerdoodle Cookies

Yummy note: The other night the kids and I were making cookies to take to one of my daughter's class volunteer appreciation party and it hit me that I have never posted our family snickerdoodle cookie recipe. I had to dig it out of the family recipe binder, since I couldn't find the electronic copy? not cool. Ok, so I had to fix that. Snickerdoodles, according to my kids, are kinda like cinnamon toast- sugary, sweet, and a little crunchy- such a great food analogy! Hope you enjoy our family-trusted snickerdoodle cookie recipe, I wish I knew where the source came from, but I am unaware of who gave me this or where this recipe originated...All I know, it produces fantastic cookies :) 


Snickerdoodle Cookies 

Ingredients: 
1 cup shortening, softened 
1 1/2 cups sugar 
2 eggs 
2 3/4 cups flour 
2 tsp cream of tartar 
1/2 tsp salt 
1 tsp baking soda 
* additional 2 tbsp sugar and 2 tsp cinnamon 

Directions: 
Preheat oven to 350 degrees. Mix shortening, sugar, and eggs together. Sift dry ingredients together and blend into the shortening mixture. Chill dough, if time allowed. I have done it both ways, where I was low on time and baked them right away without chilling and it still worked fine. Roll the dough balls the size of about walnuts or use a cookie scooper. Drop the dough balls into a cinnamon/sugar mix- using about 2 tbsp sugar and 2 tsp cinnamon. This can be modified to your liking of how much cinnamon you like. Place dough on parchment-lined cookie sheet or on an ungreased cookie sheet. Bake at 350 degrees for about 8-10 minutes, or until the cookie starts to puff up and the edges start to set. The cookies will then flatten some as they cool with a crinkled/cracked top.   






     
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