Nana's Snickerdoodle
"My Nana made snickerdoodles every Christmas. Then my mom and I made these most every year growing up. There are so many snickerdoodle recipes out there - but this - in my opinion is the best. One year was at my sister's for Xmas and we tried a generic recipe -- they were good - but not like Nana's!!! This recipe makes a ton -- suitable for xmas parties / large groups. (but you seriously wouldn't want to make a 1/2 batch... trust me on this! ;)"
photo by Gidget265
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Yields:
-
5 dozen 1
ingredients
- 2 cups Crisco (or 1 C butter and 1 C Crisco)
- 3 cups sugar
- 4 eggs
- 5 1⁄2 cups flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 tablespoons sugar
directions
- In a separate bowl, mix Flour, Cream of Tartar, Baking Soda and Salt. Whisk to combine.
- Cream sugar and Crisco/Butter in your Mixer. Xmas 2014 I beat the sugar and butter a lot - whippy texture. I got very flat cookies. Read internet and it said cream for only a couple of minutes for thicker less crispy texture --.
- Add Eggs one at a time, mixing thoroughly after each egg.
- Add flour mixture slowly till combined.
- Chill the dough - for a while - hour or more?.
- Roll balls into walnut size.
- Roll balls into a mixture of sugar and cinnamon. (Use as much or as little cinnamon as you like).
- Bake at 400 for 8 - 10 minutes - but the cookies are BEST undercooked! (electric Convection oven 375 for 10 minutes ).
- Enjoy!
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RECIPE SUBMITTED BY
Gidget265
San Diego, CA
<p>Until recently (Jan 2014) we lived downtown Chicago with my husband and our furry 4 legged baby (she's a westie!). We just uprooted and moved 2080 miles away to southern California for my husbands job. I love to cook and, of course, to eat! Cooking for friends and sharing recipes and tips is my biggest hobby. Cooking for new friends in San Diego will be fun, as soon as I can met them! This site, epicurious and king arthur flour are my favorite online recipe sites. My favorite magazine used to be gourmet.... why-oh-why did they close that magazine down?! Now I enjoy food network magazine and cooking light.</p>
