SnickerDoodle Cookies..Regular and Chocolate

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3 tsp Cinnamon
  • 1 tsp Cream of tarter
  • 1/4 cup Crisco
  • 2 3/4 cups Flour
  • 1/4 tsp Salt
  • 1 11/16 cups Sugar
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup 1 stick] of unsalted butter

Found on justapinch.com

Description

Ingredients

• 1½ cups sugar
• 1 stick of unsalted butter (1/2 cup), softened
• ¼ cup crisco
• 2 teaspoons vanilla
• 2 eggs
• 2¾ cups flour
• 1 teaspoon cream of tarter
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon
• note: to make chocolate snickerdoodles... ½ cup of unsweetened cocoa can be substituted for ½ cup flour.

Directions

• 1Preheat oven to 400 degrees. 2In a small bowl combine the 3 Tablespoons of sugar and cinnamon; set aside. 3In a large bowl, beat 1½ cups sugar, butter and Crisco until light and fluffy. Add the vanilla and eggs; beat until well blended. 4Lightly spoon the flour into the measuring cup; level off. Add the flour, cream of tartar, baking soda, and salt to the butter-sugar mixture; mix well. 5Optional: Chill the mixture for 20-30 minutes, or grease your hands with a little crisco or oil for easier handling of the dough. 6Shape dough into 1-inch balls; roll the cookie balls in the sugar-cinnamon mixture. Place 2 inches apart onto parchment lined cookie sheets. 7Bake at 400 degrees for 7-9 minutes or until set. Immediately remove from cookie sheets and cool on rack.