THICK AND CHEWY SNICKERDOODLES
This recipe doesn’t need much of an introduction. One day, I decided I was sick of flat snickerdoodles and sought out something better. This is what I found, and I can never go back. If you have any affinity, however slight, for cinnamon and sugar, give these babies a try. I’ve known them to convert even those who say they don’t like snickerdoodles. Just make sure not to overcook them! Take them out when they look just underdone.
Ingredients:
- 1/2 c butter, softened
- 1/2 c crisco
- 1 1/2 c sugar
- 2 eggs
- 2 tsp vanilla
- 2 3/4 c flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp sugar
- 2 tsp cinnamon
Method:
- Preheat oven to 400º.
- Cream butter, crisco, sugar, eggs, and vanilla until smooth and fluffy.
- In a separate bowl, sift together flour, cream of tartar, baking soda, and salt. Gradually add flour mixture to butter mixture, and mix just until combined.
- Combine remaining sugar and cinnamon in a small bowl. Shape dough into walnut-sized balls and roll into the cinnamon-sugar mixture.
- Place dough balls on baking sheet, and bake 8-10 minutes, removing from oven when cookies look very slightly underdone. Remove cookies from baking sheets immediately, and let cool on cooling racks.
I tried making these for Christmas and my family loved them! I will definitely be making these again!