A classic recipe from Hellen for soft, chewy snickerdoodles. These timeless cookies get their signature tangy flavor from cream of tartar and are rolled in a generous coating of cinnamon and sugar.
Author
Hellen
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup | Shortening |
| 1 ½ cups | Sugar |
| 2 | Eggs |
| 2 ¾ cups | Flour |
| 2 tsp | Cream of Tartar |
| 1 tsp (See Note) | Baking Soda |
| 1 tsp | Salt |
| For Topping: | |
| 2 Tbsp | Sugar |
| 2 Tbsp | Cinnamon |
Instructions
- Make the Dough: In a large bowl, cream the shortening and 1 ½ cups of sugar together with an electric mixer. Add the eggs and beat well.
- In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a soft dough forms.
- Chill: Cover the dough and chill for at least 1 hour.
- Bake: Preheat your oven to 400°F.
- In a small, shallow bowl, mix together the 2 tablespoons of sugar and 2 tablespoons of cinnamon for the topping.
- Roll the chilled dough into small balls about the size of walnuts.
- Roll each ball in the cinnamon-sugar mixture to coat completely.
- Place the balls about 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes. The cookies should be puffed and set, but still soft. Do not overbake.
Note
The original recipe card is missing the measurement for baking soda in the ingredient list, but it is mentioned in the instructions. 1 teaspoon has been added, as this is a standard amount for snickerdoodles and is essential for their texture.
Authors Note
These are good for a morning coffee cookie. (As in a morning Tupperware party and you don’t want to make coffee cake.) Also good if you are looking for an inexpensive cookie recipe for a pot luck.
