Snickerdoodles I545 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 30 min
“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.” - by LKUEHL
Original recipe yields 3 dozen
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
Amount Per Serving (36 total)
- 125 cal
- 6.1 g
- 16.5 g
Based on a 2,000 calorie diet
Reviews (545)Rate This Recipe
"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 ..." See morecan 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!"
"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 but..." See moreter 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."
"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 re..." See morecipe exactly. And after the first batch was flat, I chilled the remaining dough, hoping that would help. Nope..made no diference. Any suggestions?"
Mrs. Sigg's Snickerdoodles
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