|Nutritional Guidelines (per serving)|
|Servings: 4 Dozen (48 Servings)|
|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 aroma as they bake. You don't have to wait for the holidays to bake a batch!
Heat the oven to 400 F.
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, cream the shortening until fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.
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 lightly greased or parchment paper-lined baking sheets.
Bake at for about 6 minutes or until lightly browned.
Remove to wire racks to cool.
How to Freeze Snickerdoodles
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 baking sheets, let them stand at room temperature for about 10 minutes, and then bake at 400 F for about 7 minutes.
Wrap baked cookies well and freeze for up to 3 months.
- The recipe makes about 4 dozen cookies. Double or triple the recipe for more.
- The cookie recipe calls for shortening, but if you prefer butter, go ahead and use that instead.