- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1½ cups granulated sugar
- 1 cup vegetable shortening
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
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In large mixing bowl, combine 1½ cups granulated sugar and shortening. Cream until light and fluffy. Add eggs, one at a time, and continue mixing until well blended.
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Add vanilla to creamed mixture and continue mixing.
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Combine in the second mixing bowl, all-purpose flour, cream of tartar, baking soda and salt. Gradually add into creamed mixture and mix until blended.
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Cover; chill dough for 1 hour in the refrigerator.
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In a small bowl, combine the topping ingredients.
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Form chilled dough into 1-inch balls and roll in cinnamon-sugar mixture to cover dough. Place balls on cookie sheets 2 inches apart.
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Bake cookies at 375°F for 10 to 13 minutes, or until lightly browned but still soft. Cool cookies 2 minutes and then remove from baking sheet to cooling rack.
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Store cookies in an airtight container at room temperature or freeze.
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A favorite soft snickerdoodle cookie recipe from Charlene Patton’s mother, Juanita Kendall.
“Everyone loves these cookies.”