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.

How to Make Snickerdoodle Cookies

If you love cinnamon you will love this soft centered cookie. To make this recipe cream together shortening and sugar until sugar is not longer gritty, well mixed. Add eggs one at time until blended into sugar and shortening. Add vanilla. Continue mixing to blend. Preheat your oven to 400 degrees. Line two baking sheets with parchment paper and set aside.

Also if you have a 1-1/2″ to 2″ cookie scoop have it ready to dish out the dough onto the cookie sheets. While you are getting things ready, mix in a small bowl or custard cup, ground cinnamon and sugar for rolling cookies.

Back to the cookie. In another mixing bowl, sift flour, cream of tarter, baking soda and salt. Spoon blended flour mixture into the cookie dough. Beat dough to blend 2 minutes. Dough is ready for rolling into 1″ balls and toss in cinnamon sugar mix.

Place cookie balls on baking sheet 2″ apart. About 6 cookies per baking sheet. Place in oven for 8-10 minutes. Oven temperature is 400 degrees. Watch cookies so they will not burn.

Actually, for a soft cookie, remove cookies at 9 minutes. Cookies will continue bake after removal from the oven. Cookies will not be overly browned.

Super easy cookies to make and bake. You might want to make a double batch because they will not last long.

Tip: Cream of tarter in the cookie is necessary for this is the agent that makes the cookie soft besides shortening. Crackling on top of the cookie is normal and part of the charm of these cookies.

Let’s Bake Some Cookies!

Snickerdoodle Cookie Recipe

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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.

Author: Liz Bushong
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking-Cookies
Cuisine: American-Dutch-German

Ingredients

Units Scale

1 cup shortening
1 –1/2 cups granulated sugar
2 eggs
2– 3/4 cup all purpose flour
2 teaspoons cream of tarter
1– teaspoon baking soda
1/2 teaspoon salt
1-teaspoon vanilla
Coating: 1/2 cup granulated sugar + 1 teaspoon ground cinnamon

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Instructions

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 separate bowl. Spoon blended flour mixture into cookie dough. Beat dough to blend 2 minutes.
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.

Notes

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.
Baked Cookies can be frozen with great results.