COOKIE WEEK!!! – Soft Snicker Doodles

As Cookie week comes to a close, my pants seem to be fitting a little tighter :).  It was so fun to have an excuse to have fresh-baked cookies almost every day.  Today, I wanted to share a really great recipe for snicker doodles.  First of all, I want to hug whoever thought up the name of this cookie, it’s just so fun.  This recipe came from, submitted by LKUEHL.  I made it for the first time about 6 months ago and was instantly smitten.  I threw away the other snicker doodle recipe that I had used for so long because this one was simply PERFECT!  A little crunchy on the edges and so soft on the inside.  My boys really love helping me make snicker doodles because they get the job of rolling the dough balls in cinnamon.  It makes them feel so important.  While I find it so hard to let go of my OCD when the cinnamon isn’t on there evenly or the dough “ball” is now a dough “blob,” I just have to smile and let it go because it is so fun and rewarding to them.


1 cup shortening

1 and 1/2 cups white sugar

2 eggs

2 and 3/4 cups all-purpose flour

1 tsp baking soda

2 tsp cream of tartar

1/2 tsp salt

1/4 cup sugar

3 tsp cinnamon


Preheat oven to 375 degrees F.

In a medium bowl, cream together the shortening and 1 and 1/2 cups sugar.  Blend in the eggs one at a time until well mixed.

Sift together the flour, baking soda, cream of tartar and salt. Stir into the creamed mixture until well blended.

In a small bowl, stir together the 1/4 cup sugar and 3 tsp cinnamon.  Roll dough into walnut sized balls (or use your medium-sized cookie scoop).  Roll balls in the cinnamon-sugar mixture.  Place them on an ungreased cookie sheet, two inches apart.

Bake for 8-10 minutes .  When cookies get that “cracked” look, they are ready to come out of the oven (see picture).  As with most cookie recipes, you always want to pull them from the oven before they seem to be fully cooked or browned.  This will keep your cookies nice and soft.

Cool on wire racks then seal in an airtight container to keep soft.


13 comments on “COOKIE WEEK!!! – Soft Snicker Doodles

  1. […] finding more and more kinds of cookies that I just had to make, and so we had chocolate chip and snickerdoodles and peanut butter blossoms and of course decorated sugar cookies. I also made dough for hot cocoa […]

  2. Jax says:

    I made these cookies today! I took a plate full to my daughter’s school, she attends Marinello school of Beauty. All the girls there really loved them, said they were the best Snicker doodle cookies! Thank you for sharing this great recipe 🙂 will be using this a lot.

  3. Bobbie says:

    I just made these and they came out perfectly! We doubled the batch and got 7 dozen. Thank you!!

  4. […] make each year?  Growing up in my family we each had a favorite – my brother’s were a  snickerdoodle, Dad’s were chocolate crinkles,  Mom loved fudge and I always had to get my peanut butter […]

  5. Savannah says:

    Wow I should of read the comments first it still says 2 cups of flour, I knew the sugar to flour ratio seemed much less then normal cookies require they are in the oven I’ll see how they turn out :/

    • Savannah, sorry for any confusion. The recipe on my blog is correct. I edited it back in October after my crazy typo day. Still not sure what happened that day 🙂 Anyways, it is supposed to be 2 and 3/4 cups flour as it reads. Good luck! Hope they turn out great!

  6. Charissa T says:

    How many cookies do you get from these amounts?

  7. Catherine says:

    Just finished theses cookies they turned out great.. Never made sinkerdooles before. My daughter loves them I think I will have to make more..

  8. Rita says:

    Your ingredient list says 1 eggs. Noticing the plural I was a bit confused, then in the directions you stated to add the eggs one at a time. Confused…yes I am. But its okay I will just look at some of the other recipes for snicker doodles.

    • Rita,
      I can’t thank you enough for catching my typo!!! Evidently I need an editor :). It was 2 eggs, not one. Not only that, I had 1 and 3/4 cups flour instead of 2 and 3/4 cups. Either my keyboard was seriously acting up that day or I should have had a quadruple shot espresso with me while I blogged because I must have been half asleep. Anyways, thanks so very much for taking the time to clarify with me. I really appreciate it!


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