Snickerdoodle Drops Recipes

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

Steps:

• Heat oven to 375ºF. In large bowl, beat margarine, brown sugar and 3/4 cup granulated sugar until creamy. Add eggs; beat well. Add combined flour, oats, 1 teaspoon cinnamon, baking soda and salt; mix well.
• Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Sprinkle each cookie lightly with combined remaining 1 tablespoon granulated sugar and remaining 1 teaspoon cinnamon.
• Bake 8 to 10 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
• Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Steps:

• Place mini paper baking cup in each of 50 mini muffin cups or place wax paper on cookie sheet.
• In large microwavable bowl, microwave white chocolate uncovered on High 2 to 3 minutes, stirring every 30 seconds, until melted. Stir in condensed milk. Stir in walnuts, snack mix and coconut. Cover with plastic wrap. Let stand 15 to 20 minutes. Scoop by tablespoonfuls into muffin cups or cookie sheet. Refrigerate 2 hours.
• In medium microwavable bowl, microwave bittersweet baking chocolate and shortening uncovered on High in 30-second increments until mixture can be stirred smooth. Drizzle over top of each candy drop cookie. Refrigerate until set. Store refrigerated in airtight container.

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.