Oh Snickerdoodles, you are so delicious. Nice soft cookies rolled in cinnamon sugar. Yum! I like to bake them until they are just barely done cooking and still very soft. I found this hand-written recipe in my husband’s grandmother’s cookbook. Hand-written recipes are so special.
Often snickerdoodles are made during Christmas time, but around my house we enjoy these sweet cinnamon cookies year round. I just don’t like waiting for a whole year to make these delicious snickerdoodle cookies. Go ahead and do some Christmas baking all year round.
These cookies come together really easily and they are fun to roll into the cinnamon sugar. If you do not have any shortening or if you do not like shortening, you can use butter instead. They come out just as delicious either way. I like to make these with the kids and let them roll the cookie dough balls in the cinnamon sugar. Such a fun memory to create with your family.
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- 1 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cup flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 2 Tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 400°F and lightly grease 2 foil lined baking sheets.
- In a large bowl, mix shortening, sugar, and eggs thoroughly.
- In a smaller bowl, combine flour, cream of tartar, baking soda, and salt. Pour into wet ingredients and mix well.
- Roll dough into Tablespoon sized balls. Roll in a mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon.
- Bake for 8-10 minutes until cracked looking on top.