Who among us does not enjoy snickerdoodles? This dish is well-known.
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 1 cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 ¾ cups sifted all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
- In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 143 mg |
| Sugars | 18 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe exactly and got delicious chewy cookies that are always a big hit. Only problem is they disappear so quickly!
Who wouldn’t like these? Instant favorite!
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Absolutely delicious. I was worried about no vanilla in the ingredients, but they’re great! I did use 1/2 C butter and 1/2 C shortening. Thanks for the great recipe….almost as good as what my grandma used to make.
Just love making these cookies! An easy recipe for a beginner or a pro. Everyone loves snickerdoodles…perfect for any occasion!
What a DISAPPOINTMENT! The dough was entirely too soft, even after refrigerating. They ran all over the cookie sheet. Will find a different recipe. A waste of time and ingredients.
Soft & chewy. I baked it in the air fryer at 325F for 5-6 mins. I sprinkled extra cinnamon sugar after baking. Best to bake on ungreased pan.
Wonderful, everyone loved them!
A big hit with friends and family! Such an easy cookie to make and it tastes great. Didn’t have shortening so used butter instead, otherwise followed recipe as is. Added this one to my favorites!
They taste great however, after a few of them the texture starts to feel a little weird
with the recipe it was really good but they were kinda dry
My favorite Snickerdoodle recipe! Soft and chewy, I like to add fresh nutmeg to mine
Everyone loves these cookies! I added extra cinnamon but made no other changes.
This is my version of the Snickerdoodle V. I used a small ice cream scoop (1/4 cup) and the cookies came out about 4 inches wide. These are the absolute favorite of my Godson Gabe and he loved them. The photo is by my Goddaughter Jenn Johnson of Jenn Marie Photography.
The dough was very crumbly, i made it a second time to ensure there were no mistakes and it came out the same way.
These turned out FANTASTIC, absolutely wonderful flavor. I loved the texture – I had left them in about an extra 90 seconds which caused them to crack on top. they had soft middles and chewy, crispy outsides. The cream of tartar adds a lot. I’ve tried recipes without it but these are better. Because at their core they are butter/sugar cookies, I used butter instead of shortening. I used salted and used only a 1/8th teaspoon of salt.
I loved it. It was the best 5hing that has been in my mouth. It’s even better than the schools Snickerdoodles.
These were so good! My whole family loved them!
It was really fun and easy, really delicious, maybe the best cookies I have ever made!
Ilove these cookies they are easy to make
Mine tasted like dough with sugar. I must have made it wrong because i did not like mine. I wanted to make them for a cookie exchange and i failed making these cookies.