Snickerdoodles II Recipe -
Snickerdoodles II Recipe
  • READY IN 25 mins

Snickerdoodles II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2009

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.

Most Helpful Critical Review
Aug 18, 2006

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..

Oct 09, 2006

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.

Nov 11, 2006

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!

Oct 11, 2007

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

Mar 28, 2005

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.

Jun 28, 2006

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.

Nov 23, 2005

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!! :)


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  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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