Snickerdoodles

• PREP TIME 40 Min
• TOTAL TIME 50 Min
• SERVINGS 4

1 1/2 cups sugar  (360 mg sugar)

1/2 cup butter or margarine, softened (120 mg butter)

1/2 cup shortening (120mg)  [or, if you don't want to use shortening, just put in another 1/2 cup butter or margarine, softened (120 mg butter) ]

2 eggs

2 3/4 cups Gold Medal® all-purpose or unbleached flour (660 mg )

2 teaspoons cream of tartar [can be replaced with baking powder (maybe equal parts?)]

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons ground cinnamon 

 

 

• 1 Heat oven to 400ºF. (200C)
• 2 Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Mix with a hand mixer.
• Stir in flour, cream of tartar, baking soda and salt. Add a little bit at a time, scraping down the sides of the bowl. When the dough becomes too tough to mix with the handmixer, hand mix in.
• 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.

Expert Tips

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.

http://www.bettycrocker.com/recipes/snickerdoodles/7ffc92a9-d847-4869-9ecb-99de3b751b14


From Kirsten:
Shortening = butter
Cream of tartar = some baking powder (didn't realize we could substitute this until we had already put baking soda in)
Sugar = only had 1 cup of sugar, so we did the rest with dark brown sugar.  (dark brown sugar always makes things more yummy)

Mom suggests next time to put cinnamon in the dough, as well as the outer coating.