Snickerdoodles V

Snickerdoodles V

Amy 0

"Is there anyone who doesn't like snickerdoodles? This recipe is a classic."

Ingredients {{adjustedServings}} servings 250 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.
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Reviews 293

  1. 382 Ratings


This recipe is a delicious classic!! However, my recipes specifies 1/2 cup shortening and 1/2 cup butter instead. I usually add an extra tablespoon or two of flour to the batter and then chill it for several hours before baking. This ensures "thick", perfectly formed cookies. View my submitted photo and see for yourselves. Thanks for the recipe!!! This one ROCKS!!!


So easy to make and very good. I ommitted the salt & used salted butter. A helpful tip for coating the cookies in the sugar/cinnamon mixture is to put the mixture in a ziplock baggie and then add the balls of dough. It is an easy mess free way to coat the cookies.


Excellent! This is the best snickerdoodle recipe I have tried in many years. The real test was how long they lasted in the cookie jar...well, they never made it to the jar! Very soft, just the right chewy-ness. I used less sugar in the batter and they stayed softer.