Snickerdoodles II Chef John's Recipe
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| Snickerdoodles II |
"Here's the recipe that I got from my mother."
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
Instructions :
| Prep : 15M | Cook : 30M | Ready in : 25M |
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- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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