Snickerdoodle Cookies
Dec 5, 2025
Ingredients:
For the Coating:
- 1/3 cup sugar
- 1/2 tablespoon cinnamon
For the Cookies:
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 cup butter flavored Crisco
- 2 eggs
- 2 teaspoons pure vanilla extract
Directions:
- Preheat oven to 375F. Line a large cookie sheet with parchment paper and set aside. In a small bowl, mix together the sugar and cinnamon for the coating and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, cinnamon and salt. Set aside.
- In a separate medium mixing bowl, cream together the Crisco and sugar for about 3-5 minutes with an electric mixer until light and fluffy.
- Beat in eggs, one at a time, mixing well after each addition. Beat in vanilla.
- Beat in half of the flour mixture at a time to avoid making a mess, mixing well after each addition.
- Form the dough into tablespoon and a half sized balls. Roll each ball into the cinnamon sugar mixture from earlier. Place each ball about an inch and a half apart onto your prepared baking sheet.
- Bake for 9-10 minutes. Allow to cool for 5 minutes on the baking sheet and then transfer cookies to a wire rack to finish cooling.
- Repeat steps 6 and 7 with the remaining dough, making sure to only bake one sheet of cookies at a time.
*Store in an airtight container at room temperature for up to one week.
*You can replace the Crisco with unsalted butter, if desired. Crisco has a 1:1 ratio to butter, so you will use the same amount. Just be sure that the butter is room temperature.