Yummy - Snickerdoodles Recipe

Name: Yummy - Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter at room temperature; 1 cup vegetable oil; 1 1/2 cups sugar; 1 cup powdered sugar; 2 eggs; 4 1/4 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1/2 cup salt; 1 tablespoon cinnamon

Servings: persons

1 cup butter at room temperature
1 cup vegetable oil
1 1/2 cups sugar
1 cup powdered sugar
2 eggs
4 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup salt
1 tablespoon cinnamon

1
In a bowl beat together butter, oil, 1 cup sugar and the powdered sugar on medium speed until very smooth. Beat in eggs until well blended, scraping down sides of the bowl as needed.
2
In another bowl, mix flour, baking soda, cream of tartar and salt. Add to butter mixture and beat until well blended.
3
In a small bowl, mix remaining 1/2 cup sugar and cinnamon.
4
Shape dough into 1 - inch balls. then roll each in cinnamon. Place balls 3 to 4 inches apart on buttered or cooking parchment-lined baking sheet.
5
Bake in a 370 F oven until edges of cookies are lightly browned 12 to 15 minutes.
6
Using a spatula, transfer cookies to a cool rack, cool completely.

1893

kcal

Calories

113

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter at room temperature, 1 cup vegetable oil, 1 1/2 cups sugar, 1 cup powdered sugar, and more.

Yes, Yummy - Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yummy - Snickerdoodles

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