Snickerdoodles Recipe by Maggie Conlon
Cooking Instructions Bake for 10 minutes 1 Using an electric mixer, beat together butter, shortening, and the 1 1/2 cups sugar on medium speed until fluffy, about 3 minutes. Add eggs, one at a time, beating about 30 seconds after each addition. 2 In a separate bowl, combine the flour, cream of tartar, baking soda, nutmeg, and salt. With mixer speed on low, slowly add flour mixture to the butter mixture. Mix about 30 seconds until just combined. Don't over mix. Chill the dough while preheating oven to 400°F. 3 In a small bowl, combine the 1/3 cup sugar and cinnamon. Using a small dough scoop, roll walnut-size dough balls, roll in cinnamon sugar to coat, and place on cookie sheet 2 inches apart. Bake for about 10 minutes, until edges are set and lightly browned. 4 Let cool for 5 minutes on the baking sheet, then use a spatula to move cookies to cooling rack. When completely cooled, store in a covered airtight container (or the family cookie jar!). 1 Using an electric mixer, beat together butter, shortening, and the 1 1/2 cups sugar on medium speed until fluffy, about 3 minutes. Add eggs, one at a time, beating about 30 seconds after each addition. 1 Using an electric mixer, beat together butter, shortening, and the 1 1/2 cups sugar on medium speed until fluffy, about 3 minutes. Add eggs, one at a time, beating about 30 seconds after each addition. 2 In a separate bowl, combine the flour, cream of tartar, baking soda, nutmeg, and salt. With mixer speed on low, slowly add flour mixture to the butter mixture. Mix about 30 seconds until just combined. Don't over mix. Chill the dough while preheating oven to 400°F. 2 In a separate bowl, combine the flour, cream of tartar, baking soda, nutmeg, and salt. With mixer speed on low, slowly add flour mixture to the butter mixture. Mix about 30 seconds until just combined. Don't over mix. Chill the dough while preheating oven to 400°F. 3 In a small bowl, combine the 1/3 cup sugar and cinnamon. Using a small dough scoop, roll walnut-size dough balls, roll in cinnamon sugar to coat, and place on cookie sheet 2 inches apart. Bake for about 10 minutes, until edges are set and lightly browned. 3 In a small bowl, combine the 1/3 cup sugar and cinnamon. Using a small dough scoop, roll walnut-size dough balls, roll in cinnamon sugar to coat, and place on cookie sheet 2 inches apart. Bake for about 10 minutes, until edges are set and lightly browned. 4 Let cool for 5 minutes on the baking sheet, then use a spatula to move cookies to cooling rack. When completely cooled, store in a covered airtight container (or the family cookie jar!). 4 Let cool for 5 minutes on the baking sheet, then use a spatula to move cookies to cooling rack. When completely cooled, store in a covered airtight container (or the family cookie jar!). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Japanese Curry with Chicken Nan's Fried Rice Quickie Cinnamon Bites Chocolate waffles party Teriyaki Fried Rice Noodle Cup Japanese Curry with Chicken Nan's Fried Rice Quickie Cinnamon Bites Chocolate waffles party Teriyaki Fried Rice Noodle Cup Fluffy Vanilla Pancakes with Berry Compote Vegetable Linguine Pasta Rice noodles seviyan upma Classic phirni Mozzarella Sticks Triple Fruit Milkshake Coconut milk murukku Pasta Spiralli Aarrabiiata Steamed Nendram pazham Peanut butter noodle Fluffy Vanilla Pancakes with Berry Compote Vegetable Linguine Pasta Rice noodles seviyan upma Classic phirni Mozzarella Sticks Triple Fruit Milkshake Coconut milk murukku Pasta Spiralli Aarrabiiata Steamed Nendram pazham Peanut butter noodle