Perfect Snickerdoodle cookies

Mary Lee


This recipe is the best. I lost my original recipe and was given this one by a friend. The secret to this recipe is "Crisco BUTTER" shortening. You will not be disappointed

★★★★★ 6 votes
3 1/2 dozen (approx)
25 Min
15 Min


1 cup "crisco butter" shortening (for best results do not substitute)
1 1/2 cups of white sugar
2 lrg. eggs
2 3/4 cups sifted all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/3 teaspoon salt
in seperate small side dish: mix together 2 tbs white sugar with 2 tsp cinnamon

How to Make Perfect Snickerdoodle cookies


  • 1Preheat oven to 375 degrees

    In a medium bowl, cream together shortening, eggs and 1 1/2 cups sugar. Sift together the flour, baking soda, cream of tartar, and salt into the creamed mixture (half at a time )... mix until well blended.
    In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough in palm into near walnut sized balls, then roll the balls in the cinnamon-sugar mixture. Place them onto an unprepared cookie sheet, two inches apart.

    Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
  • 2Makes approx 3 1/2 - 4 dozen depending on how large you roll them. I make them a little smaller than a walnut .. I usually get about 4 dozen.

    Note: Check around 8 minutes into baking time, if bottom edges look a little brown, they are done. You don't want to over bake them.

Printable Recipe Card

About Perfect Snickerdoodle cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American