Oh these snickderdoodle cookies are delicious! This is a family favorite, so I have to include this recipe in our 25 days of Christmas cookie exchange recipes. This is a classic cookie that I am pretty sure everyone loves. I like to make them into small cookies, so they kids feel like they are getting more cookies. I mean two cookies taste better than just one, right? However, you can make bigger cookies if you want.
I highly recommend using a cookie scoop. You will thank me later because it saves so much time on spooning out the cookies. Plus, they are not expensive. Amazon has some cookie scoops for very cheap. I bought the three pack, so I can use the smaller two for cookies and then the bigger one to fill up cupcakes. 🙂
- ½ cup shortening
- ½ cup butter (you could use an entire cup of butter or an entire cup of shortening, but I liked it like this)
- 1½ cups white sugar
- 2 eggs
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 375 degrees F.
- In a medium bowl, cream together the shortening, butter and sugar. Stir in the eggs.
- Combe the flour, baking soda, cream of tartar, and salt in a different bowl.
- Stir into the creamed mixture until well blended.
- In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon.
- Roll dough into one inch sized balls, then roll the balls in the cinnamon-sugar.
- Place them onto a cookie sheet and Bake 8 to 10 minutes. Edges should be slightly brown.
- Allow to cool before enjoying. 😉
If you want an easier version make sure you try my Cake Mix Snickerdoodle coookies recipe.
Make sure you check out all the Christmas cookie exchange recipes.