This quick recipe tastes so great you’ll think you slaved in the kitchen, and it’s made with scallops with a lemony, basil-crusted coating and bow tie pasta. It makes a great main dish, or you can add some spinach or asparagus to make it a complete dinner. We enjoy serving this meal alongside an antipasto of fire-roasted tomatoes, artichoke hearts, and buffalo mozzarella.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 1 cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (205 degrees C).
- Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
- Roll the dough into the size of small walnuts.
- Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
- Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don’t burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 107 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect recipe. Left them in for 10 minutes and came out perfect.
too much flour. cookies don’t spread in oven. I made with 2 cups of flour only and came out perfectly after ruining the first batch.
I substituted vegetable shortening for coconut oil. Add a pecan half on top! Perfect!
Perfect. Yummy. We made 1/2 a recipe. Easy and my granddaughter says they need no description. Just yummy.
Absolutely amazing. The recipe was spot on and they tasted like snickerdoodles that you would buy from a bakery. They tasted really good.
Asked my boys what cookie they wanted this week and they both smiled and said,”snickerdoodles :)” This is my go to recipe foe the perfect simple cookie.
Taste like shortening…not like Snickerdoodles.
Perfection! My hubby loves these and if I’m out of ingredients he will run to the store for me to get what I need to make these!
If you make them using butter instead of shortening, I recommend chilling before baking. Totally delicious.
delicious cookies. The best snickerdoodles I’ve ever tasted
I made these with butter instead of shortening and everybody lives them!
These cookies were delicious with very good flavor. I’d make them again.
These were just like my mother used to make sixty years ago and taste exactly like the ones from our local bakery. Excellent and very easy to make. Even the batter is tasty! I made it just as directed, did not change a thing.
This turned out awesome! I did add 1/8 (Up to 1/4) teaspoon of vanilla for just a little extra boost of flavor. This was my sister-in-law’s first taste of Snickerdoodles, and she’s addicted! Can’t wait to make them again at Christmas!
I substituted 1 tablespoon double acting baking powder for the required cream of tartar and baking soda. Two hulking college baseball players gave it a thumbs up!
Makes wonderful snickerdoodles that turn out quite tasty and are a favorite. Thinking of removing the cinnamon to make it into a sugar cookie version so I can dip them in chocolate
This is the exact same recipe I made with my grandmother 50+ years ago during the summertime when I would spend 2 weeks with her during my summer break from school. Brings back wonderful memories. I never knew what this cookie tasted like at room temp until I became an adult because my grandmother always let us eat the whole batch warm, straight from the oven! Perfect cookie!
I’ve made this recipe a few times, delicious!! They were a huge hit!!
I don’t know what happened but these tasted really weird. I tried the recipe again and it still was really weird.
Great as is!
These are so good and easy to make! Had never made them before but I am making them today again. I didn’t have any cream of Tartar so I added 1/2 teaspoon of vinegar and it worked. Yes they flatten when cool but snickerdoodles are suppose to be flat.