Snickerdoodles
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
Classic snickerdoodle cookies with a soft, chewy texture and a cinnamon-sugar coating. Perfect for any occasion.
Ingredients
- 237 ml shortening
- 355 ml white sugar
- 2 eggs
- 651 ml sifted all-purpose flour sifted
- 4.93 ml baking soda
- 9.86 ml cream of tartar
- 1.23 ml salt
- 29.6 ml white sugar
- 9.86 ml ground cinnamon
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 5.85 mg
- Iron: 0.53 mg
- Magnesium: 2.6 mg
- Phosphorus: 16 mg
- Potassium: 60.6 mg
- Zinc: 0.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml shortening
- 355 ml white sugar
- 2 eggs
- 4.93 ml baking soda
- 9.86 ml cream of tartar
- 1.23 ml salt
- 29.6 ml white sugar
- 9.86 ml ground cinnamon
Prepare
- 651 ml sifted all-purpose flour, sifted
Let's Cook
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Step 1.
Preheat oven to 400 degrees.
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Step 2.
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.
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Step 3.
Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
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Step 4.
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.
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Step 5.
Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.