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9Ingredients
40Minutes
360Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 cup butter ("crisco, " shortening, for best results do not substitute)
- 1 1/2 cups white sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour (sifted)
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/3 tsp. salt
- 2 Tbsp. white sugar (with 2 tsp cinnamon)
- 2 tsp. cinnamon
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Directions
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol75mg25% |
Sodium290mg12% |
Potassium130mg4% |
Protein4g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber1g4% |
Sugars27g |
Vitamin A10% |
Vitamin C0% |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(35)
Teri Weldon a year ago
Great cookies, needed about 10-12 minutes cook time but soft and chewy really delicious
Rachael Llovet a year ago
Followed the recommendation for 3 cups of flour and they came out great will make again
Mick R. 3 years ago
This is the recipe I've used for years and I've always substituted butter for the "part shortening" in the original recipe. I use 100% butter.
Doing that will cause the cookies to flatten a bit, but if that concerns you and you like a 'plumper' cookie, just add 3 cups of flour instead of 2 3/4 cups. Just 1/4 cup more flour. It won't affect the taste of the cookie, but it will give them less "spread".
Or, you can roll the dough balls in the cinnamon sugar and then put them in the fridge for 1/2 hour before baking. That tends to slow the 'spread' as well.
Tal Phoenix Chmelnizky 4 years ago
Great recipe!
I used coconut oil based shortening substitute and it turned out wonderful!
English Muffin 4 years ago
They were delicious, I used a gluten free flour and they worked out marvelously!!!!
WizardCulinaire 4 years ago
Great recipe, had to cook a bit longer because I used a cookie scoop that was a bit larger than recommended. It only made 2.5 dozen for me. Definitely would make it again!
Marilyn Bondy 4 years ago
These Snickerdoodle cookies are so good. Wanted a cookie with out chocolate and nuts for a special occasion. Everyone loved them. So easy to make and bake.
Connie H. 5 years ago
I'm not a great baker. But these turned out great. Maybe the best snickerdoodle cookies I've ever had.
Adilyn Adams 5 years ago
it turned out great the second batch had a little problems with the first one. I will make them again
Mrs D 5 years ago
My kids and I made these for Santa, they were so delicious!! We used crisco and they cooked perfectly. Soft in the middle, crisp at the edges, and gone in no time!! This will definitely be a year round favorite!
Sarah 5 years ago
the cookies were delicious! they were crunchy in the outside and soft in the middle- perfect!
Dottie 5 years ago
Used butter and 1/2 stick of Crisco and they turned out great! Just needed a few more minutes in oven to bake. Will make again.
Jessica Smith 5 years ago
Perfect! Soft and chewy. I used butter not crisco. And I added an extra half stick of butter. Because it was a little dry while mixing. Love them.
Hi 5 years ago
Perfectly soft snickerdoodles. If your using salted butter I would use a pinch of salt instead of a 1/3 teaspoon.
Enjoy
Savage 5 years ago
Delicious. I used 4 tsp of baking powder instead of the baking soda and cream of tartar.
Shirley Williams 5 years ago
Execellent cookies.....I love snickerdoodle
The perfect coffee or tea cookie..........