Snickerdoodles- The classic  cookie rolled into a cinnamon-sugar mixture and baked until crinkled and golden brown.


I love a classic recipe.  Food trends are going to come and go but a tried and true classic recipe is going to be popular forever. There are several cookies that are categorized as being classics. Chocolate chip and Snickerdoodles are two very common classic cookie recipes.  

Snickerdoodles are delicious, easy to make and everyone loves them. Do you need another reason to bake a batch of these?? Wellllll, how about the delicious cinnamon-sugar topping and the smell of fresh baked cookies in your kitchen.

Yes, please!



I love that these snickerdoodles have a lightly crisp edge but soft and chewy in the center. As they bake they flatten out and the tops crinkle. They’re cute and delicious! These cookies call for shortening and so they are great to make if you’re in a time crunch. By using shortening instead of butter you don’t have to wait for the butter to come to room temperature. These call for chill time in the fridge but I just chilled mine for about 45 minutes.  While you are waiting for cookies to bake, keep the remaining dough in the fridge to keep it chilled. 

Another reason that I love about the shortening being used is it makes it even more of a classic cookie recipe. Most of my baking is done with butter versus shortening but sometimes it’s nice to just have  a cookie they way grandma makes them. 


 Don’t forget a glass of cold milk to enjoy with these!



  • 1 cup shortening
  • 1 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 3/4 cup of flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar


  • 2 teaspoons cinnamon
  • 2 teaspoons sugar


  • Preheat oven to 400 degrees
  • Cream the shortening and sugars together.
  • Add eggs one at a time and beat thoroughly.
  • Sift together the flour, salt, cream of tartar, and baking soda.
  • Gradually add to the buttered mixture beating well after each addition.
  • Cover dough with plastic wrap and chill in the fridge for 30-45 minutes.
  • While dough is chilling combine cinnamon and sugar in a medium size bowl.
  • Roll dough into balls, about the size of walnuts and then dip in the cinnamon sugar mixture.
  • Place on a baking sheet lined with parchment paper.
  • Bake for 8-10 minutes until crinkled and lightly browned, but still soft.
  • Remove from oven and place pan on wired rack for 2 minutes.
  • Remove from pan and place on wire racks to continue to cool.

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