Classic Snickerdoodles

Classic Snickerdoodles. Diana Rattray
  • 14 mins
  • Prep: 8 mins,
  • Cook: 6 mins
  • Yield: 48 servings
Ratings (5)

These amazing, delicious cinnamon-coated snickerdoodles are a big favorite for Christmas and winter holidays, and one of our favorite cookie recipes. And your house will smell wonderful as they bake. You don't have to wait for the holidays to bake a batch!

Related: Big Skillet Snickerdoodle Cookie

What You'll Need

  • For the Cinnamon Sugar Coating:
  • 1 tablespoon sugar
  • 1 tablespoon ground cinnamon
  • For the Cookies:
  • 1 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cream of tartar

How to Make It

  1. Heat the oven to 400 F.
  2. In a shallow bowl or pie plate, combine 1 tablespoon sugar and cinnamon; set aside.
  3. In a mixing bowl with an electric mixer cream the shortening until fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.
  4. In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.
  1. Shape dough into 1-inch balls and roll in cinnamon-sugar mixture.
  2. Arrange the cookies 2 inches apart on lightly greased or parchment paper-lined baking sheets.
  3. Bake at for about 6 minutes or until lightly browned.
  4. Remove to wire racks to cool.
  5. Makes about 4 dozen snickerdoodles.

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