Recipe by N. Drew
"Here's the recipe that I got from my mother."
Watch video tips and tricks
1 1/2 cups
2 3/4 cups
sifted all-purpose flour
cream of tartar
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 before 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.
don't know what happened, but my cookies came out the same way they looked when we put them in, balls of dough but they were baked through...
we think it's b/c of the spleda we used..
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 bottom of the cookie. I also do this with molasses crinkles.
Awesome recipe! I changed a few things... used 1 cup butter instead of shortening. I baked them at 375 for 9 min. PERFECT! Great texture and not too sweet!
I have been making this recipe for years. I love it with coffee, tastes like cinnamon coffee cake. If you do not want the cookie crispy simply omit or cut down on the cream of tartar. I like mine chewy so I omit the cream of tartar
I didn't have margarine so I used all butter. I also ran out of vanilla. But these cookies turned out so good!! I took them out of the oven at 8 minutes while they're still soft, but firmed up and became chewy once cooled. The only thing I'll change is to cut down a little on the sugar. Will definately make them again.
This is a fantastic Snickerdoodle recipe! Everyone who tastes them absolutely LOVES them and there are never any leftovers. At work, I always have to bring them when we have a luncheon. I cook them at 375 for 8 minutes so they are soft and delicious.
This recipe was awsome! Very easy to make. Only downside is mixing shortening with sugar! That's a big workout. My mixer splashes it everywhere so I have to do it by hand.
I have made these cookies about 5 times. All 5 times have been wonderful! Friends and family request it often!! It's a great Christmas cookie. I hope you try and enjoy it as much as I do!! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 66
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
If you love cookies with crispy edges and soft centers, these are for you.
These classic, top-rated snickerdoodles are rolled in cinnamon sugar.
See how to make easy 5-star gingerbread cookies.