Snickerdoodle Cookies

Whether you’re baking for the holidays, a family gathering, or just a sweet treat at home, this easy snickerdoodle recipe will be a favorite in your household. This is my mom's recipe and I had these all during my childhood. Every time I make them, or she makes them, it's like a giant hug! These are amazing when cooled but they are over the top delicious when they are still warm from the oven!

Prep Time:20

Cook Time:12

Total Time:32

Equipment

1 baking sheet
1 Mixing Bowl

Ingredients

1 cup shortening
1 ½ cups sugar
2 large eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt

Instructions

Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs and mix well.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Prepare Cinnamon-Sugar Coating: In a small bowl, mix together ¼ cup sugar and 1 tablespoon cinnamon.
Shape & Coat: Roll the dough into small balls (about 1 inch in diameter), then roll each ball in the cinnamon-sugar mixture until fully coated.
Bake: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until edges are set and slightly golden.
Cool & Enjoy: Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Course: Dessert

Cuisine: American

Keyword: no butter snickerdoodles, Snickerdoodle Cookies, Snickerdoodles, Snickerdoodles no butter

Servings: cookies

Calories: 182kcal

Cost: 5