I love snickerdoodles, but I struggle with the fact that every recipe I’ve ever liked uses shortening. I’ve decided that I need to get over my aversion to Crisco, accept that I only do this once a year, and just plow ahead.
- 1 cup shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Extra granulated sugar and cinnamon for decoration
Cream together shortening and sugar until fluffy. Add eggs and mix until creamy.
In a separate bowl, sift together flour, cream of tartar, baking soda and salt. Sifting is mandatory and should not be skipped under penalty of death (or perhaps just really crappy cookies). Add to the wet ingredients and mix until incorporated.
Chill dough for 30 minutes.
Preheat oven to 400 degrees. Line a cookie sheet with parchment or a nonstick silicone baking mat.
Mix together granulated sugar and cinnamon and set aside in a small bowl.
Roll dough into walnut-sized balls, and roll the dough balls into the cinnamon sugar mix. Place on cookie sheet 2″ apart, and press with two fingers to flatten.
Bake for 8-10 minutes, then cool cookies on a wire rack.
I’ve never met a kid who doesn’t like snickerdoodles. Mine is no exception.