Snickerdoodle Supreme

Snickerdoodle Supreme

20
CATHE BRUNNER 0

"My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking."
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Ingredients

servings 180 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
  3. Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.

Reviews

20
  1. 22 Ratings

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Most helpful positive review

My husband made these and used veg oil instead of shortening and only 1/2 the amount of nutmeg. They were the best snickerdoodles I've ever had!!! And I thought that I was the snickerdoodle que...

Most helpful critical review

The end result reminded me more of a sugar cookie, than a snickerdoodle. Even with the nutmeg there was no type of zing or anything that made this cookie memorable.

The end result reminded me more of a sugar cookie, than a snickerdoodle. Even with the nutmeg there was no type of zing or anything that made this cookie memorable.

My husband made these and used veg oil instead of shortening and only 1/2 the amount of nutmeg. They were the best snickerdoodles I've ever had!!! And I thought that I was the snickerdoodle que...

VERY GOOD! I add cinnamon to the batter and used brown suger, cinnamon,and,nutmeg for the topping.Perfect sinkerdoodle cookie

These were okay. The sugar/cinnamon/nutmeg needed to be doubled and these burned really easy, for some reason. And they didn't really spread. They were kind of snickerdoodle blobs. Not my favori...

Perfectly crispy with a nice light fluffy center. I used mace instead of nutmeg since I had none on hand, and they still taste perfect.

well... i followed evry direction.. and they jus did not come out very good... :( i was really looking forward 2 some good snickerdoodles.. but was introduced 2 really puffed up doughy at first ...

Probably the best i have ever had

Good one!! Love the addition of nutmeg. I also add a touch of nutmeg to the batter!

I had never made Snickerdodles before or tasted them, but they are my husband's favorite cookies...so I thought I would give these a try. I liked the addition of nutmeg to roll the cookies in, n...