Old Fashioned Snickerdoodle Cookies


1 cup Crisco® or butter unsalted softened

1 1/2 cup sugar

2 eggs

2 3/4 cup all-purpose flour

2 t cream of tartar

1 t baking soda

1/2 t salt

1 1/2 t cinnamon

1/4 cup sugar

2 T cinnamon


Oven 400º  Parchment covered cookie sheets

Mix flour, cream of tartar,baking soda, and salt in small bowl and set aside.

Mix sugar and cinnamon  and set aside

Cream butter and sugar until fluffy, add eggs beating until blended. Add flour mixture in thirds and mix until blended. Chill dough 30-45 minutes. Use small cookie scoop to get uniform shaped cookies. Hand roll them onto balls and roll into sugar cinnamon mixture. Place 2 inches apart on baking sheet. Bake 8-10 minutes. You want them to puff up and then flatten out with crinkles and then remove from oven. Do not  over bake. Cool and place on wire rack.

Note: Butter will yield a flatter cookie and Crisco® will be rounder. Crisco ® has a higher melting point so the flour and eggs have time to set up.The original cookie recipe did not contain cinnamon in the batter. The original recipe used shortening instead of butter.


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