Snickerdoodles
are a sugar cookie rolled in cinnamon sugar.
They have a cracked surface and can be crisp or soft depending on your
preference. I especially love the crisp and chewy
texture.
Snickerdoodles
make an excellent addition to your food storage recipes because they do not
require any exotic ingredients. Chances are you already have the ingredients
to make these cookies in your pantry or food storage.
A couple of
note on the recipe:
- Do not over bake these cookies. Every time I make this recipe I have a dilemma “Are the cookies finished? Should I take them out of the oven?” The answer is yes. They are finished baking. Take them out. Over baking will ruin the cookies.
- These cookies will puff in the oven and then fall when removed from the oven. This creates the cracked top that is traditional on snicker doodles.
Snickerdoodles
1 c
shortening
1 ½ c. sugar
2 eggs (2
tablespoons powdered eggs plus ¼ cup water)
2 ¼ c flour
2 t cream of
tartar
1 t baking
soda
½ t salt
1 t vanilla
Cinnamon
Sugar Mix
1 cup sugar
1 Tablespoon
cinnamon
In the bowl
of a stand mixer cream shortening and sugar, until fluffy. Add eggs (or powdered eggs plus water) and
beat to combine.
Add flour,
cream of tartar, baking soda, salt and vanilla mix until combined.
In a small
bowl stir cinnamon and sugar together.
Roll dough
into balls the size of a walnut (or use a cookie scoop).
Roll dough
balls in cinnamon sugar mixture. Place
on a greased or papered baking sheet.
Bake at 400
degrees for 10 minutes.
DO NOT
OVERCOOK. Cookies will puff in the oven
and then fall when removed from the oven.
This creates the cracked top that is traditional on snicker doodles.