For the cookies: 1/2 pound (2 sticks) margarine, or 1/4 pound (1 stick) margarine and 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 eggs, at room temperature 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon kosher salt For the cinnamon sugar: 2 tablespoons sugar 2 to 4 teaspoons ground cinnamon
To make the cookies: Place the margarine and sugar in the bowl of a mixer fitted with a paddle and mix until smooth. Scrape down the sides of the bowl and add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Add the flour, cream of tartar, baking soda, and salt and mix until everything is well incorporated. Cover with waxed paper or plastic wrap and refrigerate at least 2 hours or freeze up to 2 weeks. To make the cinnamon sugar: Place the sugar and cinnamon in a small bowl and mix to combine.
Preheat the oven to 400 degrees.
To form the cookies, break off small pieces and roll into 1-inch balls. Roll the balls in the cinnamon sugar and place on an ungreased cookie sheet.
Transfer to the oven and bake until just barely golden, about 8 to 10 minutes. For crisper cookies, cool on the cookie sheet. For softer cookies, cool for 2 minutes and then remove to a rack. Cool the cookie sheet between batches.
For the topping: 3 tablespoons sugar 1/2 teaspoon cinnamon For the cookie dough: 3 1/2 cups flour 1 tablespoon baking powder 2 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 cup butter 2 cups sugar 2 eggs 1 tablespoon light corn syrup 2 1/2 teaspoons vanilla extract
In a small bowl, stir together the sugar and cinnamon and set aside. To make the cookie dough, stir together the dry ingredients.
In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
Preheat oven to 375 degrees F.
Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.
All Recipes is one of my favorite sites! They have a lot of really nice features. You may want to get a password for the site. It’s really handy being able scale the recipes. You may even keep a recipe box on-line. What I really like is the reviews on a recipe! There are 12 different recipes for the snickerdoodles. This particular one of Mrs. Sigg’s Snickerdoodles had 391 reviews. Most do not have that many, but this must be a favorite! The url is :
Thank you both! I can't use the one recipe with the corn syrup because I don't have any (using preps.) I will also check out Allrecipes.com. Sorry for my finger fumbles, it is late. Thanks again! Laura
Ok, guys! I used a combination of 3 recipes since I didn't have some ingredients. Instead of half shortening, I used all margarine. One recipe called for corn syrup that I didn't have so used all sugar. Didn't have kosher salt so used regular salt....and some other deviations. Anyway, they came out great! My spouse took a couple of dozen to work and now I have to make several batches for him to take to his pals! Perfect color and texture from a person who is baking disabled. Man! I gotta get a new job! This layed off thing is putting me into Suzie Homemaker Mode for the first time in my life! I could get used to it, but I can't afford it. Thanks for all the good cookie advice!