Cookie Week: Snickerdoodles

December 4, 2013

To me, snickerdoodles are the quintessential holiday cookie. Cinnamon  is such a warm spice, and the smell of it baking in the oven fills the house with a cozy, cuddly, Christmasy feeling. These cookies are soft and chewy with just enough crispiness on the edges-- the perfect accompaniment for hot chocolate.

1 cup shortening
1½ cups white sugar
2 eggs
2¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
2 tablespoons white sugar
2 tablespoons ground cinnamon

Preheat oven to 375°. In a medium bowl, cream together the shortening and 1½ cups white sugar, then stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt, then stir that into the creamed mixture until well combined. In a small bowl, mix together the 2 tablespoons of sugar with the cinnamon. Using a cookie scoop or a tablespoon to measure, roll cookie dough into balls, then roll the balls in the sugar-cinnamon to coat. Place the balls 2 inches apart on an ungreased baking sheet, and bake for 8 to 10 minutes, or until edges are slightly brown. Enjoy!

photo by Angelica Golden


  1. Yum! Man, I'm going to put on at least 5 pounds trying out these recipes! These would be sooooo delish with my HOT peppermint mocha.

    1. I'm telling you--these are addictive. I'm the only one in the house who eats them so they're really dangerous!


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