I've enjoyed this recipe for many many years, but had never actually made the cookies myself until I started writing this blog. The first thing I said when mom emailed the recipe to me was "Shortening??!?! Really mom, this isn't the 1950's. Who uses Crisco anymore??" Clearly I've come around since then and always have a (small) can of Crisco in my fridge waiting just for these cookies. Other than the 2 hour chill time for the dough, these are one of the easiest cookies to throw together on a whim! Unfortunately, 2 dozen snickerdoodles are NEVER enough...grandma always said to be weary of doubling though, so keep it to one batch at a time my friends!
Snickerdoodle Cookies
Yields 2 dozen
Recipe passed down from Grandma!
Ingredients
- 1/2 Cup shortening (that's right, I said shortening!)
- 1 1/3 Cups flour
- 3/4 Cup sugar, plus 1 Tbsp for rolling
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1 tsp cinnamon for rolling
- Using an electric mixer, mix shortening, 3/4 Cup sugar, and egg thoroughly.
- Sift dry ingredients together (flour, baking soda, salt, cream of tartar) and mix into shortening mix.
- Chill dough at least 2 hours!!!
- Preheat oven to 400 degrees F
- Mix together 1 Tbsp sugar and 1 tsp cinnamon
- Roll chilled dough into 1-inch balls. Roll top of ball in the cinammon/sugar mixture.
- Place balls 2" apart on an ungreased cookie sheet (I prefer parchment lined for easy cleanup!)
- Bake until lightly browned, but still soft: 7-8 minutes only, and watch carefully! These cookies go from soft to burnt in seconds, so take them out before you think they look completely done...they will finish cooking after you bring them out of the oven, but you don't want the bottoms to be burnt! (Hint: if the bottoms do happen to burn, don't fret...use a cheese grater to scrape off the charred bottom layer and they'll be as good as new!)
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