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“These taste outstanding with a cup of tea. Kid's of all ages just love this Snickerdoodles cinnamon-topped cookie. This is the recipe I tried, and having just eaten two more than I was planning on (and trying to limit it to that), I can assure you these are the perfect snickerdoodle. Very lightly crisp outside, fluffy and soft in the middle. Just like I remember.”
READY IN:
40mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400*F. Lightly grease your cookie sheet. In a large bowl, cream shortening and sugar. Add eggs, one at a time. In a small bowl, combine flour, cream of tarter, soda and salt using a wire whisk. Gradually add flour mixture to shortening mixture until completely combined. Roll dough into balls about the size of walnuts. Dip into cinnamon sugar mixture. Bake two inched apart for 8 to 10 minutes.
  2. My Note: I have found they do so much better if I chill the dough before I roll them in cinnamon and sugar. let my dough set in the fridge for about an hour and they were so easy to work with. You wont be dissapointed.

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