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Snickerdoodle Cookies

stacked snickerdoodles

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Make your day sweeter with homemade snickerdoodle cookies!

Ingredients

Scale
  • 1 1/2 cups (298 grams) granulated sugar
  • 1 cup (227 grams) vegetable shortening
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (354 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt

For the Coating

  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. In a mixing bowl with an electric mixer, beat the sugar and shortening until light and fluffy. Add the eggs and vanilla and beat until well blended.
  2. In a separate bowl, combine the flour, cream of tartar, soda, and salt.
  3. Add the dry ingredients and mix on low until combined. Chill the dough for 1 hour. snickerdoodle cookie dough
  4. Preheat the oven to 375 F and line the baking sheets with parchment paper.
  5. In a small bowl, combine 3 tablespoons of sugar with the cinnamon.
  6. Roll the dough into 1-inch balls, then roll in the sugar-cinnamon coating mixture.
  7. Place on the baking sheets, leaving 1 1/2 inches of space between them. snickerdoodles ready to bake
  8. Bake for 8 to 10 minutes, until set but not too firm. The crackled areas should look slightly moist. They won’t crackle as much if you use butter in this recipe.
  9. Cool the cookies in the pan for 5 minutes then remove to a rack to cool completely. snickerdoodle cookies on a cooling rack
  10. Store in an airtight container or food storage bag for up to 2 weeks or refrigerate for up to 3 weeks.