Because Cinnamon is one of Fall’s Favorite flavors, Snickerdoodle Cookies fit right in. Bake a batch of soft chewy Snickerdoodles for your kiddos and neighbors. Shortening makes these cookies very soft and slightly chewy. This recipe also has cream of tarter a unique ingredient but adds to the flavor and chewiness. If you don’t have cream of tarter on hand, substitute Baking Soda and cream of tarter with Baking Powder.
Snickerdoodle Cookie Recipe
Soft and chewy sugar cookie rolled in granulated sugar and ground cinnamon, made with shortening which makes the cookies soft instead of crunchy. Cream of tarter is also used for tart flavor and chewiness. Quick cookie to make and bake. Soft, chewy cookie with crinkled top.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking-Cookies
- Cuisine: American-Dutch-German
1 cup shortening
1 1⁄2 cups granulated sugar
2 3⁄4 cup all purpose flour
2 teaspoons cream of tarter
1- teaspoon baking soda
1⁄2 teaspoon salt
Coating: 1⁄2 cup granulated sugar + 1 teaspoon ground cinnamon
- Preheat oven to 400. Line baking sheets with parchment paper, set aside.
- In large mixing bowl, cream together shortening and sugar until thick and creamy.
- Add eggs and vanilla beat until mixed.
- Sift together flour, cream of tarter, baking soda and salt in separatebowl. Spoon blended flour mixture into cookie dough. Beat dough to
blend but do not over beat.
- Mix together coating in small bowl, set aside. Roll dough into 1” balls, roll into cinnamon and sugar coating. Place balls on baking sheet 2” apart. Bake at 400 for 8-10 minutes.
- Can substitute cream of tarter, but do not use Baking Soda in recipe, instead use Baking Powder as the only leavening.
- Cookies can be wrapped and frozen after baked.
- Cookie dough can be rolled in balls and frozen, just thaw and roll in cinnamon sugar right before baking.
- For best results use a cookie scoop for same size cookies.