Last week, I shared a weird recipe (Cheesecake Cookies) that I can’t find another example of. Today I’m sharing a Snickerdoodle Cookie recipe that is common as dirt. There are thousands of them on the Internet and I actually feel a little boring because people are spicing them up a little (like Pumpkin Snickerdoodles, Chai Snickerdoodles, etc.). But this Christmas I’m sharing the cookies my family makes every year, and it is what it is. Plus, as my dad says, “You can’t beat cinnamon and sugar.”
A Snickerdoodle Cookie recipe will likely be a combo of butter and shortening or all shortening. These are all shortening cookies. Sometimes I don’t trust recipes that use no butter at all. It just seems wrong, harkening back to the days (40s and 50s) where food companies made processed food the new cool and all recipes called for margarine, mayonnaise, cream cheese, and canned condensed soups. We have a cookbook from Oregon (Taste of Oregon) that was assembled by the Junior League of Eugene and every recipe in there is like that. You would not believe the calorie and fat count.
Anyway, these Snickerdoodle Cookies are the exception to the “I don’t trust recipes with only shortening” rule. It works for them. These aren’t your soft and pillowy cookies. They are a little firm but they do have some crumble. I love shaping the dough into balls and rolling it in cinnamon and sugar. It’s very relaxing and zin. Simple, easy, and unrefined, but I still love them.
Snickerdoodle Cookie
This Snickerdoodle Cookie recipe is classic, simple, and easy. Sometimes you just can’t beat cinnamon and sugar.
Ingredients
- 1 cup shortening
- 1 and 1/2 cups sugar
- 2 eggs
- 2 and 3/4 cups flour sifted
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
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Preheat oven to 400 degrees.
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Combine and mix the shortening, sugar, eggs, flour, cream of tartar, salt, and baking soda.
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Mix together the sugar and cinnamon together in a small bowl.
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Shape the dough into balls and roll in the sugar and cinnamon mixture.
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Place on an uncreased pan and bake for 8 to 10 minutes.
Hello! So, you don’t beat margarine and sugar first? just what I was looking for!
Hi Cecilia, I’ve always just combined everything together and it’s worked fine. Thanks for stopping by!
I think of snickerdoodles are one of the greatest smells to come from the kitchen! So soft and chewy… Mmm!!! I could eat an entire tin of these!
The hubby LOVES snickerdoodles, so I’ll have to give these a try. Thanks!
Hi there! Love Snickerdoodles, and look forward to trying this recipe. However, I don’t see cinnamon listed as any of the ingredients in the recipe?
Thank you so much Kellee! I actually forgot the cream of tartar too! That’s what happens when you watch Christmas movies while formatting recipes!
I am a big fan of snickerdoodles and would not mind to add one more recipe to my collection. I like that these are a little firm as I think they store better than the really soft ones.
These do store pretty easily and I feel like they taste better longer than softer cookies.
Gotta love a thick cookie like that! Curious to try you firmer and crumbly variation.
My grandmother has a recipe for cookies that calls for margarine — and they are — without a doubt — THE BEST, so sometimes you have to break the whole foods/natural/don’t trust big food companies mantra and go with it. These look amazing!
Totally agree! Just go with it. And thank you!
Baking is therapeutic to me too! including the rolling the cookies doughs… 🙂 Love these snickerdoodles!
These are beautiful! Love their soft texture! These are one of my oldest kiddo’s favorite cookies.
Thank you Emily! They’re still one of my favorites after all these years.
Snickerdoodles have the best name ever– if I’m choosing between another cookie and a snickerdoodle- I’ll go for the funny name every time lol. I really need to make cookies now..
They really do! I would love to find out how they got that name.