Snickerdoodles

dessert · from the kitchen of M.F. Sullivan & V. Smith

Snickerdoodles — front of the card
front
Snickerdoodles — back of the card
back

20 min active · 35 min total · 6 dozen (times estimated)

Ingredients

Dough

  • ½ cup shortening, room temperature
  • ½ cup soft butter
  • 1½ cups sugar
  • 2 eggs
  • 2¾ cups sifted flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ¼ teaspoon salt

Rolling mixture

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Steps

Dough

  1. Combine shortening and butter thoroughly.
  2. Add sugar gradually; beat until light and fluffy.
  3. Add eggs and beat well.
  4. Add sifted flour, baking soda, cream of tartar, and salt. Mix well.
  5. Shape dough into balls the size of a walnut.

Rolling mixture

  1. Roll each ball in the sugar-cinnamon mixture.
  1. Place on an ungreased baking sheet 2 inches apart.
  2. Bake in a quick oven (400°F) for 8–10 minutes, until browned but still soft.
  3. Note: These puff up in the oven then flatten out and crinkle on top.
  4. Remove to a rack to cool before storing.