Anyone have a good Snickerdoodle cookie recipe?

I am going to a cookie exchange next weekend and have agreed to make 8 dozen snickerdoodles. I am really not a good baker...especially desserts, since I am not a big dessert eater. Originally, I was going to cheat and buy a bunch of storebought sugar cookie dough and sprinkle some cinnamon sugar on the top. But, my girlfriend says we need to bring our recipe... , so no cheating here! Anyone have some advice?

When I saw this post I immediately went to the pantry and got out my wife's old "Betty Crocker Cookie Book". My wife made these every year. The index said it was on page 23, but the leaf with pages 23-4 was missing, so I looked it up. From the Betty Crocker website.

Snickerdoodles
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.

As much as I liked the Snickerdoodles, these were my favorite (from the same website and cookbook):
Mexican Wedding Cakes (also called Russian Tea Cakes)
1 cup powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
4 1/2 cups Gold Medal® all-purpose flour
1 cup finely chopped nuts (my wife always used pecans)
1/2 teaspoon salt
Additional powdered sugar
1. Heat oven to 400°F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
2. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
High Altitude (3500-6500 ft) Bake 9 to 11 minutes.

I am going to a cookie exchange next weekend and have agreed to make 8 dozen snickerdoodles. I am really not a good baker...especially desserts, since I am not a big dessert eater. Originally, I was going to cheat and buy a bunch of storebought sugar cookie dough and sprinkle some cinnamon sugar on the top. But, my girlfriend says we need to bring our recipe... , so no cheating here! Anyone have some advice?

Maria,

AFAIK a Snickerdoodle is nothing more than a sugar cookie with cream of tartar and cinnamon. I have the Joy of Cooking cookbook and will send you the their recipe if you wish.

As much as I liked the Snickerdoodles, these were my favorite (from the same website and cookbook):
Mexican Wedding Cakes (also called Russian Tea Cakes)
1 cup powdered sugar
2 cups butter or margarine, softened
2 teaspoons vanilla
4 1/2 cups Gold Medal® all-purpose flour
1 cup finely chopped nuts (my wife always used pecans)
1/2 teaspoon salt
Additional powdered sugar
1. Heat oven to 400°F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
2. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
High Altitude (3500-6500 ft) Bake 9 to 11 minutes.

Howie, I have no clue as to how many cookies this recipe makes, but I bet I could eat them all by myself. I guess I'll have to double the recipe.

Thanks guys!

Bob - I did not know about the cream of tartar. Any idea what this does to the cookie and why it's important in a snickerdoodle? I know the ones I've had are usually softer than a sugar cookie.

If you wouldn't mind posting the recipe, Bob...although Howie's look awesome, it would be fun to see if there are any differences.

Thanks guys!

Bob - I did not know about the cream of tartar. Any idea what this does to the cookie and why it's important in a snickerdoodle? I know the ones I've had are usually softer than a sugar cookie.

If you wouldn't mind posting the recipe, Bob...although Howie's look awesome, it would be fun to see if there are any differences.

I will do it tomorrow Maria. I work until early afternoon and we have chat on Sunday starting at 4PM, never seen you in chat before. If you can find time why not join us at: http://www.wineloverspage.com/chat/wldgchat.phtml

Thanks Bob...sorry I couldn't make it...Sunday's are hard since it's right around dinner time for us. I have sick kiddos and a sick hubby right now, so that makes it even more difficult! hopefully, I can try and get on and chat with y'all soon.