Ingredient List
For the Topping:
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
For the Snickerdoodle Cookies:
  • 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
Instructions
For the Snickerdoodle Cookies
  • 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.

  • Add vanilla to creamed mixture and continue mixing.

  • 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.

  • Cover; chill dough for 1 hour in the refrigerator.

  • In a small bowl, combine the topping ingredients.

  • Form chilled dough into 1-inch balls and roll in cinnamon-sugar mixture to cover dough. Place balls on cookie sheets 2 inches apart.

  • 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.

  • Store cookies in an airtight container at room temperature or freeze.

  • A favorite soft snickerdoodle cookie recipe from Charlene Patton’s mother, Juanita Kendall. “Everyone loves these cookies.”

    A favorite soft snickerdoodle cookie recipe from Charlene Patton’s mother, Juanita Kendall.
    “Everyone loves these cookies.”

Instructions
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