I like chocolate just as much as the next female, but in my heart, I would choose a sugar cookie over a cocoa cookie any day. Snickerdoodles are big sugar cookies rolled in cinnamon and sugar – like my favorite childhood treat: cinnamon toast.

They are easy to make, don’t require any butter and have a tasty combination of sweetness, spice and a hint of salt from the dough. I whipped these up while waiting for Jesse to rise one morning.



  • 1 c. shortening
  • 1 1/2 c. sugar
  • 2 eggs
  • 2 3/4 c. sifted flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 3 T sugar

Preheat oven to 400.

Mix shortening, 1 1/2 c. sugar and eggs until thoroughly combined. In a separate bowl, combine flour, cream of tartar, baking soda, salt. Stir into shortening mixture until well mixed. Shape dough into 1-inch balls and roll in a mixture of cinnamon and 3 T sugar. Place balls 2 inches apart on a nongreased cooking sheet. Bake 8-10 min and cool on wire rack.

If you notice the cookies aren’t completely cooked in the middle, feel free to put them back in the oven until they finish. They might get a bit browned on the edges, but they will taste great.

Enjoy with a glass of milk, friends! xoxo


2 responses to “Snickerdoodles

  1. I’ve been making snickerdoodles since I was a kid, and I’ve always wondered about the cream of tartar. It gives the cookies a zippy, almost metallic (in a good way) flavor, but I have no idea what it is other than (I think) it improves leavening. I’ve never made another recipe calling for cream of tartar.

  2. Jules, I KNOW! In a way, this recipe is a mystery to me. I mean, no butter? Cream of tartar? It will take me five years to use up this one jar.

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