Snickerdoodles were one of the first cookies I felt confident making and calling one of my “signature” recipes. My friend and college roommate Lynn, as seen from the chestnut episode, claims them as one her favorites! Since Lynn is finishing up her last semester of grad school, which is terribly stressful and exhausting, I was in her shoes this time last year, I thought I would send her a sweet treat to make life a little better! She also has a friend in town for the weekend, so I knew they would get eaten! Since a girl cannot live on snickerdoodles alone, I sent her some chocolate chip dough balls, why not!
Snickerdoodles are so sweet and cinnamony and soft and delicious! They are simple to make and I always have the ingredients on hand. Because there is not butter that needs to be softened, these are quick to whip up whenever you are in a last minute baking mode. And, the non-chocolate lovers in your life need cookies too.
Adapted from Cooks.com
Yields – 25-28 small cookies
1/2 cup shortening
3/4 cup sugar + 1/4 cup
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1 teaspoon cinnamon + 3 teaspoons
- Preheat the oven to 350 F.
- Beat together the shortening and 3/4 cup sugar until well combined. Add in the egg and vanilla, beat again.
- Add in the flour, cream of tarter, salt, & 1 teaspoon of cinnamon. Mix until just combined.
- Mix together the remaining sugar and cinnamon in a small bowl.
- Scoop 1 tablespoon balls of dough and roll in the cinnamon-sugar. Place on a parchment lined baking sheet about 1 inch apart and flatten the tops.
- Bake for 10 minutes or until they lightly brown.
- Cool on a cooling rack.