INGREDIENTS:
1-1/2 cups sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
2 eggs
2-3/4 cups flour
2 tsp baking powder
1-1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp cinnamon
DIRECTIONS: Heat oven to 375 degrees. Mix 1-1/2 cups of sugar, butter (or margarine), shortening, and eggs in a large bowl. Then, stir in flour, baking powder, baking soda, & salt. Roll the dough into 1-1/4 inch balls. Mix 1/4 cup of sugar & the cinnamon in another bowl, and roll the balls in this mixture. Place about 2 inches apart on an ungreased cookie sheet. Bake for about 8 minutes, or until set, and place them on a wire rack.
Little story: My mother used to make up the dough, and put it in a silver bowl, and place it in the back of the fridge where she thought I’d never find it. Ah! But I DID! I would take a spoonful, and then pack the dough down to make it look like I had never found it. Now I’m 51 years old, and I STILL love snickerdoodle cookie dough!! I used to love making them with my friends Bert & Jensen when I lived in Mountain View, California, and I ALWAYS remember those two sweet friends, whenever I bite into one of these, my FAVORITE, cookies! And over the years, I enjoyed letting my kids climb up on a chair to reach the kitchen counter, to help me make them at Christmas time too! I hope you not only enjoy the cookies, but the memories you make while preparing them as well, just like I do! Here’s a picture of Ian getting ready to start baking!
Judy, I didn’t have any cream of tartar the last time I made these, so I googled “how to make cream of tartar” – because I remember a long time ago having those directions, but could not find. Here’s the formula – One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar. 😉 Do-it-yourself cream of tartar!
These are my favorite cookies also. The recipe that I have is almost the same as yours but mine has a little cream of tartar which makes them chewy instead of crunchy but the flavor is just the same. Delicious!! Thanks for the samples. AND a big thanks for sharing this recipe and cookie baking experience with my 2 favorite grandkids – Josh and Jordan Rose. Of course, they are my only grandkids (and such awesome kids they are). Love you.