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Sugardoodles

Sugardoodles is my version of a cross between a soft sugar cookie and a Snickerdoodle. Cream of tartar gives a Snickerdoodle its signature crinkle top and soft and chewy texture. Shortening makes them fluffy and butter gives them their rich, homemade flavor.
Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Course: Dessert
Cuisine: American
Keyword: Christmas sugar cookies, easy sugar cookies, snickerdoodles, sugar cookies, sugar doodles, sugardoodles
Servings: 5 dozen
Author: Kathleen Royal Phillips
Cost: 5

Equipment

Ingredients

  • 2/3 cup salted butter softened
  • 2/3 cup shortening
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar for rolling

Instructions

  • Preheat oven to 350°. Beat butter, shortening, and sugars together in a large mixing
  • bowl at medium-high speed 2 minutes with an electric mixer. Set a timer; you are beating
  • in air to create a fluffy texture. Add eggs, one at a time, beating well after each addition.
  • Add vanilla and beat just until combined.
  • Combine flour, baking powder, cream of tartar and salt in a bowl or large plate and add
  • to the mixing bowl; beat just until flour is incorporated.
  • Shape about 1 tablespoon of dough into a ball and roll in granulated sugar.Using a tiny
  • ice cream scoop gives you a head start on the shape and makes sure the size is the same
  • every time.
  • Bake for 8 or 9 minutes or just until center is set. Do not overbake. They will be soft at first, but will firm up to be a soft and chewy cookie. For a crisp cookie, bake 9 to 10 minutes.

Notes

Bake for 8 or 9 minutes or just until center is set. Do not overbake. They will be soft at first, but will firm up to be a soft and chewy cookie. For a crisp cookie, bake 9 to 10 minutes.