|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These cinnamon-coated snickerdoodles are a big favorite for Christmas and winter holidays, and one of our most popular cookie recipes. As a bonus, your house will have the most wonderful cinnamon aroma as they bake.
According to the Encyclopedia of American Food and Drink, the word snickerdoodle was originally a whimsical name given to a New England cinnamon-spiced fruit and nut cookie and dates back in print to 1889. Whether you're a fan or not, it's just fun to say "snickerdoodle!"
This recipe makes approximately 4 dozen delicious snickerdoodles. Feel free to scale it up for a party or gift-giving. Don't have to wait for the holidays to bake a batch!
Heat the oven to 400 F.
Lightly grease baking sheets or line them with parchment paper.
In a shallow bowl or pie plate, combine 1 tablespoon of granulated sugar and the cinnamon; set aside.
In a mixing bowl with an electric mixer, beat the shortening until it is smooth and creamy. Gradually beat in 1 1/2 cups sugar. Continue to beat for about 2 minutes, or until the mixture is light and fluffy. Add eggs; beat well. Stir in the vanilla extract.
In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.
Shape dough into 1-inch balls and roll in cinnamon-sugar mixture.
Arrange the cookies 2 inches apart on the prepared baking sheets.
Bake the snickerdoodles in the preheated oven for about 6 minutes, or until lightly browned.
Remove the warm cookies to wire racks to cool.
Serve the cookies with milk or package some for gift-giving.
- The recipe makes about 4 dozen cookies. Double or triple the recipe for more.
- Freeze snickerdoodles baked or unbaked. Freeze the shaped dough balls (with or without the cinnamon coating) on a baking sheet and then place them in a container or freezer bag. Freeze for up to 3 months. To bake, remove them to prepared baking sheets and let them stand at room temperature for about 10 to 15 minutes. Bake in a preheated 400 F oven for about 7 minutes.
- Wrap baked cookies well and freeze for up to 3 months.
- The cookie recipe calls for shortening, but if you prefer butter, go ahead and use that instead, but chill the dough for at least 30 minutes before baking.
- For nut snickerdoodles, fold about 1/2 to 1 cup of chopped pecans or walnuts into the cookie dough.