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.
- 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
- Preheat oven to 400 degrees.
- Combine and mix the shortening, sugar, eggs, flour, cream of tartar, salt, and baking soda.
- Mix together the sugar and cinnamon together in a small bowl.
- Shape the dough into balls and roll in the sugar and cinnamon mixture.
- Place on an uncreased pan and bake for 8 to 10 minutes.