If you love Snickerdoodles, you will love these perfect Snickerdoodles! Seriously, they taste better than a bakery and much cheaper. They are perfectly crisp on the outside and chewy on the inside. Plus, you can make them entirely from food storage. It doesn't get better than this!
Prep: 15 mins
Cook: 15 mins
Yields: 2 dozen cookies
1 1/2 cups sugar
1/2 cup butter (or white beans)
1/4 cup butter-flavored shortening
1/4 cup oil
2 large eggs (2 T. dry egg powder + 2-4 T. water)
3 1/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Cinnamon Sugar Topping
1/4 cup sugar
2 teaspoons ground cinnamon
1Heat oven to 400 degrees
2Beat 1 1/2 cups sugar, the butter (or beans), shortening, oil and eggs (or egg powder, if you used beans you may not need to add in any extra water) in large bowl with electric mixer on medium speed, or mis with soon. Stir in flour, cream of tartar, baking soda and salt. (If you used powdered eggs, add water in now 2 T. at a time or until a soft dough forms).
3Shape dough into balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4Bake 8-10 minutes or until set. Immediately remove from cookie sheet wire rack.
Crystal is the author of the popular food storage book, I Can’t Believe It’s Food Storage and food storage blogger (her previous blog was Everyday Food Storage) where her job is to test out the latest food storage products, discover new ways to use them, and compile the newest, smartest, most authoritative information on food storage available. She has had several television appearances on Salt Lake’s Studio 5 and BYUtv.