My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.

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  • Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.

  • Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.

Nutrition Facts

180 calories; protein 2g 4% DV; carbohydrates 22.7g 7% DV; fat 9.1g 14% DV; cholesterol 15.5mg 5% DV; sodium 58.7mg 2% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2008
My husband made these and used veg oil instead of shortening and only 1/2 the amount of nutmeg. They were the best snickerdoodles I've ever had!!! And I thought that I was the snickerdoodle queen. Read More
(26)

Most helpful critical review

Rating: 2 stars
12/13/2003
The end result reminded me more of a sugar cookie than a snickerdoodle. Even with the nutmeg there was no type of zing or anything that made this cookie memorable. Read More
(38)
23 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
Rating: 2 stars
12/13/2003
The end result reminded me more of a sugar cookie than a snickerdoodle. Even with the nutmeg there was no type of zing or anything that made this cookie memorable. Read More
(38)
Rating: 5 stars
03/01/2008
My husband made these and used veg oil instead of shortening and only 1/2 the amount of nutmeg. They were the best snickerdoodles I've ever had!!! And I thought that I was the snickerdoodle queen. Read More
(26)
Rating: 5 stars
02/04/2011
VERY GOOD! I add cinnamon to the batter and used brown suger cinnamon and nutmeg for the topping.Perfect sinkerdoodle cookie Read More
(11)
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Rating: 1 stars
11/08/2010
These were okay. The sugar/cinnamon/nutmeg needed to be doubled and these burned really easy for some reason. And they didn't really spread. They were kind of snickerdoodle blobs. Not my favorite snickerdoodle recipe but it's acceptable. It was easy that's for sure. NOTE: They've been downgraded to a no-go. Husband did not like these at all. Read More
(7)
Rating: 5 stars
01/24/2007
Perfectly crispy with a nice light fluffy center. I used mace instead of nutmeg since I had none on hand and they still taste perfect. Read More
(5)
Rating: 5 stars
09/28/2006
Good one!! Love the addition of nutmeg. I also add a touch of nutmeg to the batter! Read More
(4)
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Rating: 1 stars
08/23/2008
well... i followed evry direction.. and they jus did not come out very good...:( i was really looking forward 2 some good snickerdoodles.. but was introduced 2 really puffed up doughy at first then turned hard as rock..... Read More
(4)
Rating: 5 stars
03/31/2008
Probably the best i have ever had Read More
(4)
Rating: 5 stars
10/14/2011
I had never made Snickerdodles before or tasted them but they are my husband's favorite cookies...so I thought I would give these a try. I liked the addition of nutmeg to roll the cookies in next time I may try freshly ground nutmeg to see how much that changes the flavor. My husband thought these were spot on though just like his grandmother used to make which is a pretty high compliment. Thank you Cathe for posting this recipe I will definitely make these again. Read More
(3)