Snickerdoodles are a holiday classic. They’re coated in cinnamon, crispy on the outside and soft in the middle. An added bonus is the lovely scent that will fill your home as you bake them. Quick and simple recipe that you will love.
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Their simplicity and deliciousness have made them a popular winter holiday tradition for generations. And isn’t “snickerdoodle” just the cutest word? A bonus to these cookies is that they can be made ahead and frozen, which can really help to lighten your holiday baking load.
Snickerdoodle Recipe
Ingredients:
Cinnamon Sugar Coating:
1 tablespoon sugar
1 tablespoon cinnamon
Cookies:
1 cup shortening
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cream of tartar
- Preheat oven to 400°.
- Lightly line baking sheets or line with parchment paper.
- Combine cinnamon and sugar in shallow bowl or pie plate.
- Beat shortening until smooth and creamy in mixing bowl. Gradually beat in 1 ½ cups of sugar. Beat until light and fluffy, about 2 minutes. Add eggs and beat well. Stir in vanilla extract.
- Sift flour, baking soda, salt and cream of tartar in separate bowl. Add these to creamed mixture and stir until blended.
- Shape dough into 1” balls. Roll in cinnamon sugar mixture.
- Place cookies 1” apart on prepared baking sheets.
- Bake for about 6 minutes or until lightly browned. Place immediately on wire racks to cool.
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