As I have been flipping through the pages of my mother’s beloved Betty Crocker cookbook, I came across the Snickerdoodles recipe that she made for years. These crunchy cinnamon sugar cookies were often waiting for my children when they would visit as they are one of their favorites. So in honor of my mom, I am baking them today not only as a treat for my children, but to share her recipe with all of you.
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
Preheat oven to 400 degrees.
Mix together butter, shortening, 1 1/2 cups sugar, and eggs.
In a separate bowl mix together flour, cream of tartar, baking soda, and salt.
Mix flour mixture into the butter mixture.
In a small bowl or plate mix together the sugar and cinnamon.
Shape the dough into balls and roll in the cinnamon sugar mixture. Place 2 inches apart on an ungreased cookie sheet. The ones I made were a little too big and they almost stuck together. Either make the balls a little smaller, or space them apart further.
Bake for 8-9 minutes or until set. Immediately remove the cookies from the cookie sheet and transfer to a wire rack.
Yum, yum, yum!