Snickerdoodles are a holiday classic and it doesn’t get much easier than this recipe. There are three main reasons why we love this version: you don’t need a mixer, you don’t have to refrigerate the dough, and the end result is absolutely delicious with a chewy, soft inside. Red Tricycle’s Editorial Director can attest to the awesomeness of this cookie — her mom has been making these every December since she can remember.

1 cup shortening (we use ½ cup of shortening and ½ cup of butter)
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon

1. Heat oven to 400˚. Mix shortening/butter, sugar, and eggs thoroughly.

2. Measure flour by dipping method or by sifting. Blend flour, cream of tartar, soda, and salt; stir in. Shape dough in 1” balls.

3. Roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon.

4. Place 2” apart on ungreased baking sheet. Bake 8 to 10 min. These cookies puff up at first, and then flatten out.

Makes 5 doz. cookies.

Do you have a favorite snickerdoodle recipe to share? Tell us in the Comments below. 

 photo in story courtesy of Erin Lem; featured photo courtesy of jimwinstead via flickr

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