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Recipe Name: Snickerdoodles
Category: Cookies & Bars
Recipe From: Watkins Inc.
Description: Originating in 19th-century New England, these whimsically named cookies have a characteristically crackly surface and can either be crisp or soft. Traditionally, these cookies are rolled or sprinkled with cinnamon-sugar before being baked. The name appears to have no particular meaning or purpose other than being fun.
  • 2¾ cups/675 mL all-purpose flour
  • 2 tsp/10 mL cream of tartar
  • 1 tsp/5 mL baking soda
  • ¼ tsp/1.2 mL salt
  • 1½ cups/375 mL sugar
  • ½ cup/125 mL butter, softened
  • ½ cup/125 mL vegetable shortening
  • 2 eggs
  • 1 tsp/5 mL Watkins Original Double-Strength Vanilla
  • ¼ cup/60 mL white sugar
  • 1 tbl/15 mL Watkins Cinnamon, more if desired
    Preheat oven to 400°F/205°C. Mix flour, cream of tartar, baking soda, and salt in medium bowl; set aside. In large bowl, beat sugar, butter, shortening and eggs with electric mixer until well-blended and smooth. Stir in flour mixture.

    Refrigerate dough, if needed, until firm enough to shape.

    Shape level tablespoonfuls of dough into 1-1/2 inch/35-mm balls. Roll in mixture of remaining sugar and cinnamon. Place 2 inches/5 cm apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until lightly browned and tops are crinkled. Remove to wire rack to cool.

    Makes 48 cookies.


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