Snickerdoodle Cookies are a simple sugar cookie that’s wrapped in warm cinnamon sugar spice. They’re a nice sweet lightly tangy traditional drop cookie with a hit of cinnamon that makes it classic. This is my grandma’s recipe that’s been handed down through the generations.
In a large bowl, using a sturdy fork or a hand mixer, mix the shortening and sugar together until all the sugar has been incorporated into the shortening. Add in the eggs.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Stir the dry ingredients into the shortening mixture. Chill the dough for about 30 minutes.
Preheat oven to 400 degrees F. In a small shallow bowl, mix the 2 tablespoons sugar and cinnamon together. Once the dough is chilled, roll into balls the size of small walnuts, and roll the balls into the cinnamon sugar mixture.
Place the balls about 2 inches apart on a baking sheet that has been lined with a silpat or parchment paper. Bake until lightly brown but still soft, about 8-10 minutes. Cookies puff up at first, then flatten with a crinkled top. Remove from oven, and let cool on the baking sheet for a few minutes to firm up. Transfer to wire rack and let cool completely. Enjoy!
Notes
Makes about 5 dozen small cookies or about 30 larger cookies