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Margarine Snickerdoodles recipe that calls for Olivio margarine and shortening or butter.
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Margarine Snickerdoodles

Very soft and cakey Snickerdoodles
Course Dessert
Cuisine American
Keyword margarine, Snickerdoodles
Prep Time 12 minutes
Cook Time 14 minutes
Chilling and Cooling 2 hours
Total Time 2 hours 26 minutes
Servings 28 Cookies
Author Anna
Cost 5

Equipment

Ingredients

  • ½ cup margarine (Olivio, Earth Balance, Smart Balance) (56 grams)
  • ½ cup butter or shortening (56 grams of butter or 48 grams shortening)
  • 1 ½ cups granulated sugar (300 grams)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon good butter flavoring (Olive Nation or Happy Home)
  • 2 ¾ cups flour, soft flour like White Lily works well (350 grams)
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • ¼ tsp. salt or up it to ½ teaspoon if using unsalted butter or shortening

Cinnamon Sugar

  • 4 tablespoons sugar
  • 4 tsp. cinnamon

Instructions

  • With an electric mixer, beat the margarine, softened butter (or shortening) and sugar until light and fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each egg -- again, light and fluffy. Beat in vanilla and butter flavoring if using.
  • Thoroughly mix together the flour, salt, cream of tartar and baking powder. Add to the batter one half cup at a time, stirring until blended.
  • Chill the dough until it is thick enough to scoop, then scoop out 28 balls of dough and put them on plastic wrap lined plates. Continue to chill the dough balls for at least another hour or until ready to bake.
  • Preheat oven to 375 degrees F. If using convection or a toaster oven just use 350F
  • Mix together sugar and cinnamon and roll chilled dough balls in cinnamon mixture. Place 3 inches apart on parchment lined baking sheets. Bake for 12-14 minutes or until edges are browned. The cookies should puff up in the oven, then flatten as they cool.