Snickerdoodles I

588 Reviews 47 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    30 m
LKUEHL
Recipe by  LKUEHL

“This is a wonderful and easy cookie that my mother prepared for at least 50 years. Every time I take them somewhere everyone wants the recipe.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Share It

Reviews (588)

Rate This Recipe
SAUTEFLAMBE
304

SAUTEFLAMBE

Bravo, Linda - this recipe produces the PERFECT snickerdoodle cookie (...and I KNOW a good snickerdoodle when I taste it!). For those who said it's not soft enough, there are 3 things I know of that can cause that: baking them too long, using butter instead of shortening, storing them improperly. Don't expect these to brown before you take them out of the oven - if they're brown, you overcooked them. And as odd as it may sound, butter-flavored Crisco actually works better than real butter in many cookie and pastry recipes. To store these, place them in an airtight container or ziploc bag with a slice of soft white bread; the bread will turn hard, but the cookies will stay soft. Just make sure you remove the hard bread and add a fresh slice each day (good luck - these cookies only last HOURS in my house!). Thanks again, Linda!

JenniJ3333
251

JenniJ3333

These are absolutely fabulous! The first time I tried them, I used butter, and they good, but they just seemed to be lacking something, and the color was very pale. The second time around, I used butter flavored shortening, and they were incredible! The butter flavored shortening seemed to make them chewier, and it gave them a very pretty buttery color that was a lot more appetizing.

CHINAGIRL33
189

CHINAGIRL33

I had high hopes for these after reading the reviews. They puffed up in the oven in the first five minutes, but by the time I took them out at 9 minutes,they came out totally flat. I followed the recipe exactly. And after the first batch was flat, I chilled the remaining dough, hoping that would help. Nope..made no diference. Any suggestions?

More Reviews

Similar Recipes

Mrs. Sigg's Snickerdoodles
(3,706)

Mrs. Sigg's Snickerdoodles

Snickerdoodles III
(395)

Snickerdoodles III

Snickerdoodles II
(357)

Snickerdoodles II

Snickerdoodles V
(271)

Snickerdoodles V

Ultimate Maple Snickerdoodles
(262)

Ultimate Maple Snickerdoodles

Tanya's Snickerdoodles
(127)

Tanya's Snickerdoodles

Nutrition

Amount Per Serving (36 total)

  • Calories
  • 125 cal
  • 6%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 16.5 g
  • 5%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mrs. Sigg's Snickerdoodles

>

next recipe:

Snickerdoodles IV