I need a recipe for THE BEST Snickerdoodle Cookies?

I only need a recipe for about 2-3 dozen. I like my snickerdoodles to be on the softer side as well. THANKS!I need a recipe for THE BEST Snickerdoodle Cookies?
Soft Snickerdoodles Cookie Recipe


2 1/4 cups all purpose flour


2 teaspoons cream of tartar


1 teaspoon baking soda


1/2 teaspoon salt


8 ounces butter, softened (1 cup = 2 sticks)


1 1/2 cups white sugar


2 large eggs


1/2 cup white sugar


2 teaspoons ground cinnamon, more or less according to taste


http://pies-cookies-squares.suite101.com…I need a recipe for THE BEST Snickerdoodle Cookies?
SNICKERDOODLE COOKIES





Ingredients


• 1/2 cup butter, softened


• 1 cup sugar


• 1/4 teaspoon baking soda


• 1/4 teaspoon cream of tartar


• 1 large egg


• 1/2 teaspoon vanilla


• 1 1/2 cups all purpose flour


• 4 Tablespoons granulated sugar


• 1 1/2 teaspoons cinnamon











Directions





Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.





Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.
All the recipes you have gotten so far are good but the best Snickerdoodles are made with Crisco Shortening. I prefer the butter flavor Crisco.








Snickerdoodles





Prep Time:15 min


Cook Time:8 min





Yeild:3 dozen cookies








* 2 cups sugar, divided


* 1 cup Crisco® Butter Shortening


* OR 1 stick Crisco® Butter Shortening Sticks


* 2 large eggs


* 2 tablespoons milk


* 1 teaspoon vanilla extract


* 2 3/4 cups Pillsbury BEST® All Purpose Flour


* 2 teaspoons cream of tartar


* 1 teaspoon baking soda


* 3/4 teaspoon salt


* 2 teaspoons ground cinnamon








HEAT oven to 400°F.





COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.





COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.





COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.





BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.








COLORED SUGAR SNICKERDOODLES: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.





Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.
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.