Snickerdoodles
Snickerdoodles
6 recipe photos
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Chef's Note
“Back in the 80's my girlfriend had just had her first baby and invited me over and made these cookies, this is the first time I had ever tasted snickerdoodles. The next day, remembering how good they were, I called her for the recipe. Have been making them ever since. I like to double this recipe, because at my house these only last a few hours.”
READY IN:25mins |
|
YIELD:60 cookies |
UNITS:US |
Ingredients Nutrition
- 1⁄2 cup Butter Flavor Crisco
- 1⁄2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3 teaspoons milk
- 1⁄4 cup sugar
- 2 teaspoons cinnamon
Directions
- Creme together crisco, butter sugar egg and vanilla.
- sift together flour, soda, salt.
- Add to butter mixture.
- Add milk, mix well.
- Combine sugar and cinnamon in a sm.
- ceral bowl.
- I always refrigerate dough for about 15 minute.
- for easier handling.
- Roll in to balls about 1 in in dia.
- and dip in sugar and cinnamon.
- Place on cookie sheet (ungreased) and bake at 375.
Snickerdoodles