Snickerdoodle Cookie Recipe

Fall Favorite Flavor-Snickerdoodles

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.



1 cup shortening
11⁄2 cups granulated sugar
2 eggs
23⁄4 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


  1. Preheat oven to 400. Line baking sheets with parchment paper, set aside.
  2. In large mixing bowl, cream together shortening and sugar until thick and creamy.
  3. Add eggs and vanilla beat until mixed.
  4. Sift together flour, cream of tarter, baking soda and salt in separatebowl. Spoon blended flour mixture into cookie dough. Beat dough to blend 2 minutes.
  5. 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.
  6. 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.
  • Baked Cookies can be frozen with great results.