Snickerdoodles II345 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“Here's the recipe that I got from my mother.” - by N. Drew
Original recipe yields 5 dozen
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
- Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
Amount Per Serving (30 total)
- 150 cal
- 7.3 g
- 19.8 g
Based on a 2,000 calorie diet
Reviews (345)Rate This Recipe
"I followed most of the recipe except used unsalted butter instead of shortening. The dough was very easy to handle-almost like playdoh consistency! I used a plastic spoon to scrape out each portion ..." See morebefore balling up and rolling into the cinnamon/sugar coating. It was a surprisingly quick process. The first time I made these I just dipped the top of the dough into the cinnamon/sugar spice coating - a quicker process yet, but rolling the entire ball into the coating gives the cookie better taste (well worth the trouble). Just tried this recipe again, but I only made half the batch. For this I still used butter instead of shortening. I added half tsp. vanilla and only half tsp. cream of tartar. Using a plastic melon baller I scooped up ~ tbsp. of dough, rolled in cin/sug mixture, then slightly flattened on cookie sheet (using bottom of a custard bowl). I baked @ 375F for 9 minutes (as per another reviewer's direction). The cookies baked up in the classic form; slightly flattened with the rough, crackly texture. I got 3 dozen beautifully goldened, cinnamon-speckled cookies. I think that adding less cream of tartar got the dough to flatten out more (instead of the "dough ball" look) while baking."
"These are very traditional snickerdoodles. The only thing I do differently is to dip the tops in the cinn/sugar rather that roll the whole cookie in it. This way, the sigar doesn't burn on the botto..." See morem of the cookie. I also do this with molasses crinkles."
Mrs. Sigg's Snickerdoodles
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