Snickerdoodles V Recipe - Allrecipes.com
Snickerdoodles V Recipe

Snickerdoodles V

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"Is there anyone who doesn't like snickerdoodles? This recipe is a classic."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
  3. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2005

This recipe is a delicious classic!! However, my recipes specifies 1/2 cup shortening and 1/2 cup butter instead. I usually add an extra tablespoon or two of flour to the batter and then chill it for several hours before baking. This ensures "thick", perfectly formed cookies. View my submitted photo and see for yourselves. Thanks for the recipe!!! This one ROCKS!!!

 
Most Helpful Critical Review
Jan 18, 2006

I followed the directions exactly, but the cookies tasted horrible and puffed up too much. I will not use this recipe again!

 
Jan 08, 2006

So easy to make and very good. I ommitted the salt & used salted butter. A helpful tip for coating the cookies in the sugar/cinnamon mixture is to put the mixture in a ziplock baggie and then add the balls of dough. It is an easy mess free way to coat the cookies.

 
Dec 02, 2003

Excellent! This is the best snickerdoodle recipe I have tried in many years. The real test was how long they lasted in the cookie jar...well, they never made it to the jar! Very soft, just the right chewy-ness. I used less sugar in the batter and they stayed softer.

 
Jan 14, 2005

These freeze great. Roll the dough in the cinnamon sugar mixture and throw them in a Ziploc bag. When you want some cookies, grab a few and put them right on the cookie pan -- frozen. They taste just as good. It's weird, this is an old fashion recipe, and they don't seem like anything too special, but people just go nuts for these. I swear, it's like everyone loves a snickerdoodle.

 
Feb 01, 2005

I'm a big snickerdoodle fan and these cookies are one of the best I've ever made! I (like some other reviewers)added a tsp. of vanilla, and I also replaced the shortening with butter. Love these cookies!

 
Dec 07, 2005

Pretty good, but I would change a few things. And a teaspoon of vanilla and ditch the salt. It gives the cookie a funny aftertaste. I also used the butter flavored crisco. I got 30 cookies out of one batch.

 
Dec 22, 2006

Love it Love it Love it! I had never made these cookies befor today but now will be my fav! I did omit the salt these cookies dont need it, plus i chill the dough before making into balls. The chilled dough makes the perfect crackled top. Wonderful cookies that are so easy to make!

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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