Snickerdoodles

This cookie recipe has been in my family since I was a little kid. I'm not even sure which side of the family it came from, but I have never found one that I like as much as this. The secret to these is to underbake them. They'll seem doughy when they first come out but as they cool it become the perfect level of soft. YUM!

Let's Get Started!

Makes 2 1/2 dozen

Preheat oven to 400 degrees

Ingredients:

• 1 c. butter-flavored crisco (using the butter flavored kind is essential for getting the flavor right)

• 1 1/2 c. sugar

• 2 eggs

• 1/2 tsp mexican vanilla (optional)

• 2 1/2 c. all purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1/4 teaspoon salt

For the sugar coating: (mix together in cereal sized bowl and set aside)

• 1/2 c. sugar

• 4 teaspoons cinnamon

Directions

1. Mix together cinnamon and sugar for the coating in a small cereal sized bowl and set aside.

2. Mix together shortening, sugar (1 1/2 c), mexican vanilla (optional) and eggs. Mix for a long time (3-5 minutes on high speed until super fluffy)

   

   
   

3. On lower speed, add in flour, cream of tartar, baking soda and salted. Don't mix this super long, just until all the flour is mixed in.

4. Make dough into walnut sized balls. You can use a small ice cream scoop / cookie scooper like this to do that.

   

5. Line cookie sheet with parchment paper (or spray with cooking spray).

6. Roll dough ball in cinnamon sugar mixture and place on cookie sheet about two inched apart (you should be able to fit 12-15 cookies on your pan).

7. Slighty press down cookies with the bottom of a glass, measuring cup or your palm (don't flatten completely, just a little)

   

   

   Before and after flattening

8. Bake at 400 degrees for 8-10 mins.

9. Cookies are still pale when they are done. The edges are very faintly brown, the top has crackled a little, but the center still looks kind of doughy. Kind of like these:

   

10. Move to a cooling rack immediately so they don't keep cookie on the pan.

11. If you like your cookies a little less soft in the middle, let cool on the pan instead.

Enjoy!