My grandma has made these cookies for as long as I can remember. For the longest time I thought the name snickerdoodles was something she made up. When I was looking for the recipe as an adult, I found that this was their actually name. I love listening to people laugh when I tell them what they are called.
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 375F (190C).
2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs.
3. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended.
4. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
5. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 375F (190C).
2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs.
3. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended.
4. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
5. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
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