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Snickerdoodles

One of our girls doesn’t like chocolate! Hard to believe if you’re a chocolate lover like me, but I’m always looking for a chocolate alternative for dessert around my house. Fortunately, this was Beth’s specialty growing up, and I’ve stolen her recipe for my own.

Recipe information

  • Yield

    makes 4 to 5 dozen

Ingredients

1/2 cup salted butter
1/2 cup vegetable shortening
1 1/2 cups plus 2 tablespoons sugar
2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon

Preparation

  1. Step 1

    Preheat the oven to 400°F. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar, and the eggs and mix thoroughly. Sift together the flour, cream of tartar, baking soda, and salt, and stir into the shortening mixture.

    Step 2

    In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon. Shape the dough into 1 1/2-inch balls and roll each ball in the cinnamon sugar. Arrange the dough balls 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes. Transfer the cookies to wire racks for cooling. Store in an airtight container.

Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved. Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
TagsCookieDessertCinnamonHerbs & SpicesNut FreeEasyQuickBakingCookbooks
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