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3 Recipes for the best cookies ever.


Included are 3 different snickerdoodle cookie recipes. These cookies are good and one of my husband's favorites. They are a sugar cookie, but they are rolled in cinnamon and sugar, instead of sprinkling the sugar on top. Since cinnamon does have health benefits, the addition of cinnamon adds nutrition to the cookie and a nice flavor.

The cookies are believed to have been first baked in Germany, but no one is certain. The Pennsylvania Dutch include them as one of their sweet and sour recipes. They arrived here from Germany and that is why the theory came to be.

No one knows for certain where or when the first snickerdoodle was baked. Another theory is that the early settlers made up the recipe and called them snickerdoodles because they liked silly names at the time. It gave them some variety in their cookie baking.

Cooking Time

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Yield: 66 small cookies

Snickerdoodles Recipe 1

  • 3 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup softened margarine
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 tablespoon sugar
  • 1 teaspoon ground cinnamon

1. Preheat oven to 375 degrees.
2. Grease the cookie sheet.
3. In a bowl mix together the flour, soda, cream of tartar and salt. Set the bowl aside for later.
4. n a separate bowl, beat the margarine for at least 30 seconds and then add the 2 cups sugar. Beat this mixture until it is fluffy.
5. Add the eggs, milk and vanilla to the margarine and sugar mixture. Beat well.
6. Slowly add the dry ingredients to the mixture until thoroughly mixed.
7. Mix the 3 tablespoons of sugar with the 1 teaspoon of cinnamon. Roll the 1 inch balls into the sugar and cinnamon mixture.
8. Place the balls 2 inches apart on the cookie sheet. Flatten the balls just slightly with the bottom of a drinking glass until they form a nice round cookie.
9. Bake in the 375 degree oven for 8 minutes or until cookies are a light golden color.

Recipe #2

You may like to use this recipe because it uses less margarine and in its place shortening is used. The cookies themselves are just slightly larger and are not pressed with a glass, but are put on the cookie sheet as balls and baked at a slightly higher temperature.

Prep Time: About 20 minutes

Cook Time: About 45 minutes

Ready in About 1 hour

1 1/2 cups sugar

1/2 cup softened butter or margarine

1/2 cup shortening

2 large eggs

2 3/4 cups of all purpose flour

2 teaspoons of cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons ground cinnamon

  1. Preheat over to 400 degrees.
  2. Mix together 1 1/2 cups of sugar, butter, shortening and eggs together in a large bowl. Beat. Then stir in the flour, cream of tartar, baking soda and salt.
  3. Shape the dough into 1 1/4 inch balls. In a plastic bag, mix 1/4 cup of the sugar and the cinnamon and shake the bag to mix well. Shake the shaped balls of dough in the bag to coat with the mixture.
  4. Place these about 2 inches apart on an ungreased cookie sheet.
  5. Bake 8-10 minutes or until golden.
  6. Remove from the cookie sheet immediately and let cool on a wire rack.

Recipe #3

Prep Time: About 20 minutes

Cook Time: About 45 minutes

Ready in About 1 hour

Yield: About 6 dozen cookies

2 cups sugar, divided in two parts, 1 1/2 cups and 1/2 cup

1 cup Butter Flavored Crisco

2 eggs

2 tablespoons of milk

1 teaspoon vanilla

2 3/4 cups all purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons cinnamon

  1. Preheat oven to 400 degrees.
  2. Mix the 1 1/2 cups of sugar, Butter Flavor Crisco, eggs, milk and the vanilla in a large bowl. Either hand beat or use a mixer at Medium speed until it is well blended.
  3. Mix the flour, cream of tarter, baking soda and salt in another bowl until well blended.
  4. Add the dry mixture slowly with the creamed mixture having the mixer set on a slow speed. Mix until just blended together.
  5. Shape the dough into 1 inch balls.
  6. Combine the leftover sugar and the cinnamon and roll the balls in the mixture.
  7. Place the balls on a ungreased cookie sheet 2 inches apart.
  8. Bake at 400 degrees for 7 to 8 minutes or until golden.
  9. Remove to a rack to cool.