This is a wonderful and easy cookie that my mother prepared for at least 50 years. Every time I take them somewhere everyone wants the recipe.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.

  • Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

125 calories; 6.1 g total fat; 10 mg cholesterol; 71 mg sodium. 16.5 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (741)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2004
Bravo, Linda - this recipe produces the PERFECT snickerdoodle cookie (...and I KNOW a good snickerdoodle when I taste it!). For those who said it's not soft enough, there are 3 things I know of that can cause that: baking them too long, using butter instead of shortening, storing them improperly. Don't expect these to brown before you take them out of the oven - if they're brown, you overcooked them. And as odd as it may sound, butter-flavored Crisco actually works better than real butter in many cookie and pastry recipes. To store these, place them in an airtight container or ziploc bag with a slice of soft white bread; the bread will turn hard, but the cookies will stay soft. Just make sure you remove the hard bread and add a fresh slice each day (good luck - these cookies only last HOURS in my house!). Thanks again, Linda! Read More
(415)

Most helpful critical review

Rating: 3 stars
12/14/2005
I had high hopes for these after reading the reviews. They puffed up in the oven in the first five minutes but by the time I took them out at 9 minutes they came out totally flat. I followed the recipe exactly. And after the first batch was flat I chilled the remaining dough hoping that would help. Nope..made no diference. Any suggestions? Read More
(201)
926 Ratings
  • 5 star values: 746
  • 4 star values: 119
  • 3 star values: 30
  • 2 star values: 11
  • 1 star values: 20
Rating: 5 stars
01/03/2004
Bravo, Linda - this recipe produces the PERFECT snickerdoodle cookie (...and I KNOW a good snickerdoodle when I taste it!). For those who said it's not soft enough, there are 3 things I know of that can cause that: baking them too long, using butter instead of shortening, storing them improperly. Don't expect these to brown before you take them out of the oven - if they're brown, you overcooked them. And as odd as it may sound, butter-flavored Crisco actually works better than real butter in many cookie and pastry recipes. To store these, place them in an airtight container or ziploc bag with a slice of soft white bread; the bread will turn hard, but the cookies will stay soft. Just make sure you remove the hard bread and add a fresh slice each day (good luck - these cookies only last HOURS in my house!). Thanks again, Linda! Read More
(415)
Rating: 5 stars
01/03/2004
Bravo, Linda - this recipe produces the PERFECT snickerdoodle cookie (...and I KNOW a good snickerdoodle when I taste it!). For those who said it's not soft enough, there are 3 things I know of that can cause that: baking them too long, using butter instead of shortening, storing them improperly. Don't expect these to brown before you take them out of the oven - if they're brown, you overcooked them. And as odd as it may sound, butter-flavored Crisco actually works better than real butter in many cookie and pastry recipes. To store these, place them in an airtight container or ziploc bag with a slice of soft white bread; the bread will turn hard, but the cookies will stay soft. Just make sure you remove the hard bread and add a fresh slice each day (good luck - these cookies only last HOURS in my house!). Thanks again, Linda! Read More
(415)
Rating: 5 stars
12/23/2006
These are absolutely fabulous! The first time I tried them, I used butter, and they good, but they just seemed to be lacking something, and the color was very pale. The second time around, I used butter flavored shortening, and they were incredible! The butter flavored shortening seemed to make them chewier, and it gave them a very pretty buttery color that was a lot more appetizing. Read More
(290)
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Rating: 3 stars
12/14/2005
I had high hopes for these after reading the reviews. They puffed up in the oven in the first five minutes but by the time I took them out at 9 minutes they came out totally flat. I followed the recipe exactly. And after the first batch was flat I chilled the remaining dough hoping that would help. Nope..made no diference. Any suggestions? Read More
(201)
Rating: 5 stars
11/17/2008
First off, on the bad reviews for this particular recipe..one of the worst things you can do is use cheap products. This will cause taste variations and cooking consequences to turn out bad. I will give some advice...do not bake them for 9 minutes. Try them for 6 or 7 minutes. This will leave them soft and chewy. If your cookie dough is coming out like clay then try some variations like cutting down some of the flour. If it is pastey, add a tsp of milk. I myself had no problems with this recipe and found it to be very very good. Thank you so much for such a wonderful cookie.. It was excellent and we ate them up. Read More
(106)
Rating: 5 stars
01/03/2004
I grew up on snickerdoodles and now they are my childrens favorites! This is the best recipe for them on this site! Please do not choose a snickerdoodle recipe using butter....it doesn't compare to the taste of the crisco ones...not even the same cookie!!! Read More
(58)
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Rating: 1 stars
02/10/2006
I followed the recipe EXACTLY but they tasted like modeling clay. Read More
(50)
Rating: 5 stars
11/15/2011
Perfect little pillows of sweet, cinnamon-y, melt-in-your mouth Snickerdoodle. I added a teaspoon of vanilla just cuz, and baked them only until set, not "slightly brown" around the edges. This, I believe, is critical to the desired soft and tender result. Read More
(49)
Rating: 5 stars
07/14/2003
These are sooo good! I make them all the time and what's good is the batter doesn't stick to your hands when you're rolling them , and they're really quick since you don't need to put them in the refrigerator. I definitely recommend this recipe! Read More
(40)
Rating: 5 stars
12/11/2003
My mom used to make these for us every Christmas. We would eat them up before she had a chance to...and they were her favorites too. I had lost my recipe for these and am really glad that someone else posted....Thanks. Read More
(32)