Who has a GREAT snickerdoodle recipe?

Question

i can't seem to find a really good recipe that makes the cookies "JUST RIGHT" so if anyone knows a snickerdoodle recipe

quanity = 1 dozen .

Answer 1

The best, the classic, Betty Crocker's recipe.

Snickerdoodles

1½ cups sugar

½ cup butter or margarine, softened

½ cup shortening

2 eggs

2 3/4 cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

¼ tsp salt

¼ cup sugar

2 tsp ground cinnamon

1. Heat oven to 400ºF.  

2. Mix 1½ cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.  

3. Shape dough into 1¼" balls. Mix ¼ 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.  

--Betty Crocker

Answer 2

1/3 cup shortening

1/2 cup white sugar

1 egg

3/4 cup and 2 tablespoons and 2 teaspoons all-purpose flour

1/4 teaspoon baking soda

3/4 teaspoon cream of tartar

1/8 teaspoon salt

2 teaspoons white sugar

3/4 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together the shortening and  1/2 cups sugar. Stir in the egg. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 teaspoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.

Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Answer 3

GIANT SNICKERDOODLES  

1 c. butter, softened

1 1/2 c. granulated sugar

2 eggs

2 3/4 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 tbsp. granulated sugar

2 tsp. ground cinnamon

In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy.

In another bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture; blend well. Refrigerate dough 30 minutes.

In a shallow dish combine 2 tablespoons sugar and cinnamon. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet). Bake at 375 degrees for 12-15 minutes. Transfer to wire racks to cool.

Answer 4

INGREDIENTS

    * 1 cup shortening

    * 1 1/2 cups white sugar

    * 2 eggs

    * 2 3/4 cups sifted all-purpose flour

    * 1 teaspoon baking soda

    * 2 teaspoons cream of tartar

    * 1/4 teaspoon salt

    * 2 tablespoons white sugar

    * 2 teaspoons ground cinnamon

DIRECTIONS

   1. Preheat oven to 400 degrees F (200 degrees C).

   2. In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.

   3. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.

   4. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

Answer 5

SNICKERDOODLES  

2 eggs

2/3 cup oil

2 tsp. vanilla

3/4 cup sugar

2 cups flour, sifted

2 t. baking powder

1/2 tsp. salt

1 tsp cinnamon or 2 tsp grated lemon rind

1/2 cup sugar

Heat oven to 400.

Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.

Blend flour, baking powder, and salt; add to mixture.

Roll into 1 inch balls. Mix 1/2 cup sugar and cinnamon. Roll balls in sugar mixture.

Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes. Remove immediately from baking sheet.

Variations: You may omit cinnamon and use 2 tsp lemon rind in batter, roll in sugar and bake.

Answer 6

My family has used this recipe for years, but I think what makes them turn out so good is that I use parchment paper and an Air Bake cookie sheet.  If you don't have an Air Bake sheet, just put two cookie sheets together - one on top of each other.  Mine used to get too done on the bottom, but this makes them turn out just the way I love them.  I sometimes refrigerate the dough if it's too sticky.

Snickerdoodles

1 c. butter, softened

1 ½ c. sugar

2 t. cream of tartar

1 t. soda

¼ t. salt     

2 ¾ c. flour

2 eggs



Mix butter, sugar, and eggs in large bowl.  Stir in dry ingredients.  Shape dough into 1" balls.  Mix ¼ c. sugar and 1 T. cinnamon in small bowl.  Roll balls in sugar and cinnamon mixture.  Bake at 400° for 8-10 minutes.

Hint:  These turn out great if you use an Air Bake cookie sheet and parchment paper.