These cinnamon-coated snickerdoodles are a big favorite for Christmas and winter holidays, and one of our most popular cookie recipes. As a bonus, your house will have the most wonderful aroma as they bake. You don't have to wait for the holidays to bake a batch!
The cookie recipe calls for shortening, but if you prefer butter, go ahead and use that instead. The recipe makes about 4 dozen cookies. Double or triple the recipe for more.
Related: Big Skillet Snickerdoodle Cookie
- For the Cinnamon Sugar Coating:
- 1 tablespoon sugar
- 1 tablespoon ground cinnamon
- For the Cookies:
- 1 cup shortening
- 1 1/2 cups sugar
- 2 large 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
- Heat the oven to 400 F.
- In a shallow bowl or pie plate, combine 1 tablespoon of granulated sugar and the cinnamon; set aside.
- 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.
- In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.
- Shape dough into 1-inch balls and roll in cinnamon-sugar mixture.
- Arrange the cookies 2 inches apart on lightly greased or parchment paper-lined baking sheets.
- Bake at for about 6 minutes or until lightly browned.
- Remove to wire racks to cool.
How to Freeze Snickerdoodles
Freeze snickerdoodles baked or unbaked. Freeze the shaped dough balls (with or without the cinnamon coating) on a baking sheet and then place them in a container or freezer bag. Freeze for up to 3 months. To bake, remove them to baking sheets, let them stand at room temperature for about 10 minutes, and then bake at 400 F for about 7 minutes.
Wrap baked cookies well and freeze for up to 3 months.