Recipes Desserts Cookies Snickerdoodle Recipes Snickerdoodles II 4.6 (553) 451 Reviews 11 Photos Here's the recipe that I got from my mother. Recipe by N Drew Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 30 Yield: 5 dozen Jump to Nutrition Facts Ingredients 1 cup shortening 1 ½ cups white sugar 2 eggs 2 ¾ cups sifted all-purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar ¼ teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Directions Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft. I Made It Print Nutrition Facts (per serving) 150 Calories 7g Fat 20g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 150 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 9% Cholesterol 12mg 4% Sodium 66mg 3% Total Carbohydrate 20g 7% Dietary Fiber 0g 1% Total Sugars 11g Protein 2g Calcium 5mg 0% Iron 1mg 3% Potassium 51mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved