SNICKERDOODLE/SUGAR COOKIE RECIPE
I use the same recipe for both sugar cookies and snickerdoodles. Not everyone likes snickerdoodles, but I have yet to find anyone that doesn't like a good sugar cookie. The only difference is rolling your cookie in sugar versus sugar and cinnamon! Since I don't like to go to all the work of rolling my dough out and cutting...
Provided by Linda Stevens
Categories Cookies
Time 20m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 400 degrees.
- 2. In large bowl, beat sugar, butter, shortening and eggs with electric mixer on medium speed until well creamed.
- 3. Stir in the flour, cream of tartar, baking soda and salt until thoroughly blended together. I prefer to use my hands for this step.
- 4. If you are not ready to bake your cookies, you may cover with cellophane wrap and place bowl in refrigerator for up to 24 hours until ready to shape and bake.
- 5. When ready: shape dough into 1 1/4 inch balls. In a small bowl, mix the sugar and cinnamon and then roll the balls into the mixture before placing on ungreased baking sheet. (Remember to omit cinnamon, if you are making sugar cookies.) Cookies should be 2 inches apart.
- 6. Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to counter top or wire rack and let cool.
- 7. If using self-rising flour, omit the cream of tartar, baking soda and salt. All-purpose flour works best.
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