Just Right Snickerdooodles...Not to flat, not to puffy!
Prep time
Cook time
Total time
Using butter in this recipe will cause the cookies to come out flatter. I use a combination of margarine and shortening. If you want to use cream of tartar instead of a baking powder, baking soda combination substitute 2 tsp cream of tartar for the baking powder and add an additional ½ tsp of baking powder.
Recipe type: Cookies
Cuisine: Dessert
Serves: 36
  • ½ cup margarine, softened
  • ½ cup shortening
  • 2 cups sugar
  • 2 eggs
  • 1 tbsp milk
  • 1 tsp + a pinch of baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 cups flour
  • ¼ cup sugar
  • 2 tsp cinnamon
  1. Preheat oven to 350 degrees
  2. In a mixer or with a hand mixer, cream margarine, shortening and sugar together until fluffy
  3. Add eggs, and milk and mix until well combined
  4. Stir in flour, baking powder, baking soda and salt, mix until dough forms
  5. In a small bowl combine ¼ cup sugar and 2 tsp cinnamon to roll cookies in
  6. Make dough into walnut size balls and roll in cinnamon sugar
  7. Place dough balls two inches apart on a greased cookie sheet and bake for 10-12 minutes.I found that 11 minutes was perfect for my oven. You want them to appear a tiny bit shiny and doughy in the center. Once they cool they will set the rest of the way and this will make your cookie nice and chewy.
Recipe by Real Life Dinner at https://reallifedinner.com/just-right-snickerdooodle-cookies-not-to-flat-not-to-puffy/