Snickerdoodles II

Snickerdoodles II

374

"Here's the recipe that I got from my mother."
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Ingredients

25 m servings 150 cals
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Nutrition

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

Reviews

374
  1. 453 Ratings

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Most helpful positive review

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 po...

Most helpful critical review

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..

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 po...

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...

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 ...

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 a...

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 t...

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...

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..

This is a very good recipe. I am in college and the first time I made these snickerdoodles I let almost everyone in my hall know...well they went instantly so I kept them to just my roomates the...