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No Snickering at the Snickerdoodles

Earlier this week, I gave you guys a recipe for a cookie full of Snickers candies, which is what I dreamt of every time folks would mention snickerdoodles. Well, a few of you wrote in to ask exactly what a snickerdoodle was. Simply put, a snickerdoodle is a type of soft sugar cookie, dusted with cinnamon and sugar. They're usually a little crunchy on top, and soft and chewy in the middle.

Some folks think the name comes from the corruption of the German word schneckennudeln — a type of cinnamon-dusted sweet roll — but no one is really sure. No matter where its name comes from, it's definitely a cookie worth trying, and one to keep in your cookie repertoire. For a classic recipe,

From Betty Crocker
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1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

  1. Heat oven to 400ºF.
  2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
  3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
    (Total time will vary; cook or bake time is per batch.)
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