Easy Christmas Cookie Recipe: Betty Crocker’s Snickerdoodles

My mom never made snickerdoodles when I was growing up. They just weren’t part of the rotation. We made a lot of chocolate chip cookies, and she loved making no-bake cookies. I’d occasionally eaten snickerdoodles, but they never really stood out to me. I’m trying to branch out more in my baking and cooking so I thought I’d give them a try.

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I loved making these. They were crazy easy and very delicious.

This particular recipe requires Cream of Tartar which is impossible to find in grocery stores around the holiday season (probably because everyone is making cookies with it.) Obviously, you can get Cream of Tartar on Amazon it’s just more expensive. Though the pricing on the big containers is looking pretty good comparatively. I also use Cream of Tartar to make playdough. So next time I buy I think I’m going to get the big container.

I’m following the Betty Crocker Snickerdoodles Recipe out of the Red recipe binder from the 70’s. I frequently see them in thrift stores but you can get one reasonably priced on Amazon or eBay.

My Notes:

When it says teaspoonful. It means it. Use your teaspoon to make your little cookie scoops. They seem ridiculously small but they spread out and rise in the oven.

I accidentally baked mine at 350 because that’s the temp the other thing I was making needed and I just mixed up my instructions.

You’ll probably need more cinnamon and sugar than it says.

Snickerdoodles

Betty Crocker

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Course Dessert

Servings 6 Dozen

Ingredients

  

• 1/2 cup butter or margarine softened
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 1/4 cups Gold Medal Flour*
• 2 teaspoons cream of tartar
• 1 teaspoon soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons cinnamon

Instructions

 

• Heat oven to 400. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls. 
• Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes or until set. Immediately remove from baking sheet.

Notes

*If using Self-Rising Flour, omit cream of tartar, soda and salt.

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