Snickerdoodles I

Snickerdoodles I

634
LKUEHL 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 125 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

634
  1. 771 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 us...

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 ...

First off, on the bad reviews for this particular recipe..one of the worst things you can do is use cheap products. This will cause taste variations and cooking consequences to turn out bad. I w...

I grew up on snickerdoodles and now they are my childrens favorites! This is the best recipe for them on this site! Please do not choose a snickerdoodle recipe using butter....it doesn't com...

I followed the recipe EXACTLY, but they tasted like modeling clay.

These are sooo good! I make them all the time and what's good is the batter doesn't stick to your hands when you're rolling them , and they're really quick since you don't need to put them in th...

Perfect little pillows of sweet, cinnamon-y, melt-in-your mouth Snickerdoodle. I added a teaspoon of vanilla just cuz, and baked them only until set, not "slightly brown" around the edges. Thi...

My mom used to make these for us every Christmas. We would eat them up before she had a chance to...and they were her favorites too. I had lost my recipe for these and am really glad that some...