Is there anyone who doesn't like snickerdoodles? This recipe is a classic.

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

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  • In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.

  • In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

Nutrition Facts

250 calories; protein 2.7g 5% DV; carbohydrates 33.1g 11% DV; fat 12.1g 19% DV; cholesterol 20.7mg 7% DV; sodium 142.9mg 6% DV. Full Nutrition

Reviews (357)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2005
This recipe is a delicious classic!! However, my recipes specifies 1/2 cup shortening and 1/2 cup butter instead. I usually add an extra tablespoon or two of flour to the batter and then chill it for several hours before baking. This ensures "thick", perfectly formed cookies. View my submitted photo and see for yourselves. Thanks for the recipe!!! This one ROCKS!!! Read More
(207)

Most helpful critical review

Rating: 2 stars
01/18/2006
I followed the directions exactly, but the cookies tasted horrible and puffed up too much. I will not use this recipe again! Read More
(32)
470 Ratings
  • 5 star values: 352
  • 4 star values: 69
  • 3 star values: 24
  • 2 star values: 13
  • 1 star values: 12
Rating: 5 stars
07/14/2005
This recipe is a delicious classic!! However, my recipes specifies 1/2 cup shortening and 1/2 cup butter instead. I usually add an extra tablespoon or two of flour to the batter and then chill it for several hours before baking. This ensures "thick", perfectly formed cookies. View my submitted photo and see for yourselves. Thanks for the recipe!!! This one ROCKS!!! Read More
(207)
Rating: 5 stars
01/08/2006
So easy to make and very good. I ommitted the salt & used salted butter. A helpful tip for coating the cookies in the sugar/cinnamon mixture is to put the mixture in a ziplock baggie and then add the balls of dough. It is an easy mess free way to coat the cookies. Read More
(152)
Rating: 5 stars
12/02/2003
Excellent! This is the best snickerdoodle recipe I have tried in many years. The real test was how long they lasted in the cookie jar...well, they never made it to the jar! Very soft, just the right chewy-ness. I used less sugar in the batter and they stayed softer. Read More
(92)
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Rating: 5 stars
01/15/2005
These freeze great. Roll the dough in the cinnamon sugar mixture and throw them in a Ziploc bag. When you want some cookies grab a few and put them right on the cookie pan -- frozen. They taste just as good. It's weird this is an old fashion recipe and they don't seem like anything too special but people just go nuts for these. I swear it's like everyone loves a snickerdoodle. Read More
(50)
Rating: 5 stars
02/01/2005
I'm a big snickerdoodle fan and these cookies are one of the best I've ever made! I (like some other reviewers)added a tsp. of vanilla and I also replaced the shortening with butter. Love these cookies! Read More
(43)
Rating: 4 stars
12/07/2005
Pretty good but I would change a few things. And a teaspoon of vanilla and ditch the salt. It gives the cookie a funny aftertaste. I also used the butter flavored crisco. I got 30 cookies out of one batch. Read More
(37)
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Rating: 2 stars
01/18/2006
I followed the directions exactly, but the cookies tasted horrible and puffed up too much. I will not use this recipe again! Read More
(32)
Rating: 5 stars
12/22/2006
Love it Love it Love it! I had never made these cookies befor today but now will be my fav! I did omit the salt these cookies dont need it plus i chill the dough before making into balls. The chilled dough makes the perfect crackled top. Wonderful cookies that are so easy to make! Read More
(24)
Rating: 4 stars
08/05/2010
I make snickerdoodles at least once a week and this is the recipe that I use as a base for my cookies. I always use 1/2 cup shortening, 1/2 cup butter and instead of 2 teaspoons cream of tartar, I use only 1 and I increase the baking soda by a teaspoon. I also add about 1 teaspoon of vanilla in with the creamed sugar, butter, shortening mixture. As with any cookie recipe (or for baking in general) let your eggs and butter sit out until they reach room temperature (usually around 30 minutes for the eggs and 1 hour for the butter). Also, beat the butter, shortening and sugar WELL first. I mix them in my stand mixer with the paddle attachment for about 5 minutes before I add the eggs and vanilla. Although this recipe does not say to chill the dough I have found that chilled cookie dough just works better than non-chilled dough, no matter what kind of cookie you are baking. Chill the dough for at least an hour and roll it out into balls that are similar in size, they do not have to be perfectly round. Depending on what you are craving you can also add a little nutmeg in with the cinnamon/ sugar mixture for a little touch of spice. Bake the cookies JUST until they begin to crack on the top. They may look undone, but when they cool they will be a little crunchy around the edges but deliciously chewy in the center. I get repeated requests to make these cookies by my family, friends, even acquaintances. These are spectacular cookies! Read More
(20)