Margaret'S Grandma'S Snickerdoodles(6 Dozen)
Golden, cinnamon-sugar coated snickerdoodles with a soft center and slightly crisp exterior, perfect for satisfying sweet tooth cravings or sharing at gatherings.
Ingredients
Instructions
- Preheat oven to 400°F.
- Mix sugar, margarine or butter, shortening, and eggs until well combined.
- Add flour, cream of tartar, baking soda, and salt; mix until a dough forms.
- Shape the dough into balls and place on a baking sheet.
- Bake for approximately 8 minutes or until lightly golden.
- Cool on wire racks before serving.
Tips & Substitutions
For a softer cookie, consider reducing the baking time slightly or using a mix of butter and margarine. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or vinegar. To add a twist, try incorporating a teaspoon of cinnamon into the dough or rolling the dough balls in cinnamon sugar before baking.
Serving Suggestions
These snickerdoodles are delightful on their own but pair beautifully with a glass of cold milk or a warm cup of tea. They also complement American recipes like a creamy pumpkin soup or can serve as a sweet ending after a hearty meal. Consider serving them alongside Mrs. Pino'S Molasses Cookies for a delightful cookie platter.
Storage & Reheating
Store leftover snickerdoodles in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag. To reheat, place them in a 350°F oven for about 5 minutes or microwave for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Grandma'S Snickerdoodles(6 Dozen) contains roughly 1095 calories, with 21g protein, 173g carbohydrates, and 36g fat. It is an excellent source of iron (49% of the Daily Value), protein (42% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1465mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all butter instead of margarine and shortening?
Yes, you can use all butter for a richer flavor, but it may alter the texture slightly, making them less tender compared to the original recipe. If you prefer, you could also experiment with half butter and half shortening to maintain the texture while enhancing the flavor.
What should I do if my dough is too sticky?
If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This will firm it up, making it easier to shape into balls. You can also flour your hands lightly while rolling the dough to prevent sticking.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges but still soft in the center when they are done. They will continue to cook slightly once removed from the oven, so it's best to take them out just before they look fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).