I have tried snickerdoodles, but I have never made my own, so when a volunteer was needed to make some for my book club meeting came up last week I thought it was a perfect opportunity to give them a try! I went to a blog that is known for yummy desserts but quite a few of the reviews of her snickerdoodles said they were spreading too thin when baking. Since baking is not my specialty I decided not to risk and went to instead. This recipe from Beth Sigworth had awesome reviews (I did tweak it a bit after reading through some comments)! I was so proud that they turned out so beautiful...AND tasted awesome too! They were a hit!
(now I need to attempt a gluten-free version!)

* 1/2 cup butter, softened
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda (make sure it is fresh!)
* 1/4 teaspoon salt
* 3 tablespoons white sugar
* 3 teaspoons ground cinnamon

1. Preheat oven to 390 degrees F.
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 minutes (you don't want to over-bake), or until set but not too hard. Remove immediately from baking sheets.


Brittany said...

I love snickerdoodles but often find they are too thin, even with fresh bkg powder. This recipe is quite possibly my new favorite for them. Thanks!