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A favorite holiday cookie at our house is the classic snickerdoodle. Not much explanation needed on this one, as few people are unfamiliar with this delicate delight. Many versions use all butter, but I like the shortening/butter mix as in the Betty Crocker Recipe. I think splitting the butter makes for a crispy on the outside, tender on the inside cookie. Either way, snickerdoodles are an easy favorite.
Snickerdoodles (Betty Crocker)
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar (4 tablespoons)
- 2 teaspoons ground cinnamon
Heat oven to 400ºF.
Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
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 cooking pan. Cook 8 – 10 minutes or until set. My first batches are usually ready in 8 minutes, then cooking times reduce to about 7 minutes.
Remove and cool on the cookie sheet about 2 minutes then remove to rack to cool completely.
Makes about 4 dozen
I love your pictures. These are a family favorite. Happy Thanksgiving!
As much as I love snickerdoole-y desserts I’ve yet to bake true snickerdoodles. Yours sound perfect with the half butter half shortening combo. I’m all for a crisp outside and tender inside.
Hope you had a delicious Thanksgiving!
~ingrid
Hello Laurelg1. I may need to get in contact with you about something. I’m a 27 year old female from the midwest, and back when I was younger, my grandmother told me something that I remember, however unclearly, but cannot seem to trace easily. Last year you posted a history of the snickerdoodle, which I came across just a few minutes ago. The history that you did (as well as rumors about the cookie on other websites) is in line with what my grandmother told me about the cookie: That a relative of ours, (From what I remember foggily, my great great grandmother or close relation to her) around the late 1800′s, made the recipe and sold it to – who else – Betty Crocker.
My workplace is having a cookie exchange, and remembering this little “fact” my grandmother told me, I would love, absolutely love, to find the first original Betty Crocker cookbook recipe of the cookie. Using the same ingredients, I’d love to make the cookies for my coworkers. Though I have no proof other than a grandmother’s story, I have no reason to doubt her telling me the truth. She is now deceased and have no other people who know of this story, parents and aunts claim no knowledge or are uncontactable currently, and I am the eldest grandchild who would remember such a claim.
I would love to find any info about the betty crocker book you pulled your recipe from and how old it is, along with any other info you can get to me. I know I’m looking in the 1880-1900s range as my grandmother was born in 1928 and it would have had to be made and sold much earlier than that. Thanks for any help you or your readers can offer me. -Shelley
I love the flavour of Snickerdoodles and only found out about them via the Net. We never had them where I was growing up (Australia). They have such a funny name.
I’ve tried this recipe but my only problem is that my cookies always end up puffy and domed instead of perfect.
I’ve also tried making them with cornstarch instead of Cream of Tartar but same result. I’ve had to resort to pressing them down with a fork mid-way through baking each tray so they’re never as pretty as the ones I see on blogs like yours.
Sorry for the long delay in response. My book is from 1969. That would be pretty cool to find one from the early 1900′s. Hope your quest is going well!