I don't normally bake with margarine or shortening... but since I now have both on hand from the last few recipes, I may as well use it.
Snickerdoodle cookies are the first thing I remember baking as a kid. ( did you know that Mom?)
Most of the cookies I bake, I bake just until they are set. These are no exception. If the edges have turned the slightest golden they are too done for my family. Heck, I don't know why I even bother baking them, they would be happy just eating the dough ;) They definitely prefer their cookies chewy and doughy in the center. If you like your cookie a little more crispy/ crunchy, you might want to bake yours until a little more golden.
1/2 cup margarine, room temp.
1/2 cup shortening, room temp.
1 1/2 cups sugar
2 3/4 cup all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 400 degrees.
Line a cookie sheet with a silpat or parchment paper.
Cream margarine, shortening and sugar. Add eggs one at a time, mixing each one thoroughly. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add in two additions to the margarine mixture. Do not over mix. Form dough into round walnut sized balls and roll in the cinnamon/sugar mixture. Place on cookie sheet, do not flatten. Bake 8 to 10 minutes.