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This is a short post this week.

Why? Because I am too busy eating these snickerdoodles.

You should be, too. Really. Go make these now. They’re a delicious butter cookie wrapped in warm cinnamon and sugar. What more could you want? Enjoy!

Note: I highly recommend getting the butter-flavored shortening, it enhances the cookie’s flavor. These cookies are the perfect balance of crunchy on the outside and chewy on the inside. Plus, they freeze very well!


Yields: about 50 3″cookies


  • 1/2 cup butter-flavored shortening
  • 1/2 cup butter
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 tsp. cream of tarter
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tbls. sugar
  • 1 tsp. cinnamon


  1. Preheat oven to 350 degrees.
  2. Using a mixer, cream together shortening, butter, 1 1/2 cups sugar, and eggs.
  3. In a separate bowl, whisk together flour, cream of tarter, baking soda, and salt.
  4. Mix wet and dry ingredients until fully incorporated.
  5. In a small bowl combine 2 tbls. sugar and 1 tsp. cinnamon.
  6. Shape dough into 1 inch balls and roll in cinnamon-sugar mixture.
  7. Place dough about 2 inches apart on a parchment lined baking sheet.
  8. Bake about 10 minutes or until cookies are lightly golden.
  9. Let cookies rest on baking sheet for about 2 minutes before transferring to cooling rack.
  10. Enjoy!
Recipe adapted from my Betty Crocker cookbook


Holly · December 6, 2012 at 11:28 am

I miss snickerdoodles.

    Paula M · December 6, 2012 at 3:39 pm

    They are such tasty cookies, but I feel like they are often forgotten. Everyone remembers chocolate chip, peanut butter and oatmeal cookies, but poor snickerdoodles are overlooked. Not today! 🙂

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