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If I want to make cookies that everyone in my family will love, this is the cookie! The chewy goodness combined with the cinnamon-sugar flavor makes this a favorite at Christmas time AND throughout the year.I think it was the year I turned 9 that “Santa” brought my sister and me two cookbooks, Betty Crocker’s “Cooky Book,”and “The Boy’s and Girl’s Cookbook.” These are the books that I started with, easy but tasty recipes…and most of them foolproof! This Snickerdoodle recipe is adapted from the “Cooky Book.”
If you have little hands that want to help, they are perfect for rolling the dough in the cinnamon sugar mixture.
Recipe adapted from Betty Crocker's The Cooky Book.
Preheat oven to 400ºF.
Mix together the cinnamon and sugar in a small bowl and set aside.
Using an electric mixer beat together the sugar, shortening, butter, and eggs, until creamy.
In a separate bowl whisk together the flour, cream of tartar, baking soda, and salt.
Add the flour mixture to the butter, sugar and egg mixture and stir until well combined.
Using a 1-inch cookie scoop or Tablespoon form the dough into 1-inch balls.
Roll each ball in the Cinnamon-Sugar Mixture. I like to make sure there is a good coating of cinnamon-sugar on each cookie, this gives them their flavor!
Place on ungreased cookie sheet about 2-inches apart. My favorite hack is to line the cookie sheet with parchment paper. You can re-use the same paper for multiple bakes and the clean up is a breeze!
Bake for 8-10 minutes. Cookies will puff up then flatten out.
When just barely starting to brown, remove from oven and place the cookie sheet on cooling rack.
After cookies have cooled for about 10 minutes carefully remove from cookie sheet to cooling rack to finish cooling.
Then hide them or else they will be gone before you get a chance to try them!
Gr8 Do-Ahead Tip:
These cookies can be frozen for up to 2 months if wrapped and sealed well.