• Active Time 10m
  • Total Time 50m
  • Rating ****

Makes about 5 dozen 2-inch cookies

Fun to say, to sniff, to eat! Pat Roth of our staff said, "It's one of my happy childhood memories. My mother would be baking when we came home from school and we would have Snickerdoodles hot out of the oven with a glass of milk."


  • 1 cup soft shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups sifted Gold Medal flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon


Mix the shortening, sugar and eggs together thoroughly. Sift the flour, cream of tartar, soda and salt together and stir in. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and the 2 teaspoons of cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first then flatten out with crinkled tops.)

"From Betty Crocker's Picture Cookbook. Copyright 1950, 2000 General Mills. All rights reserved. Used here by permission of the publisher IDG Books Worldwide, Inc. Betty Crocker and Betty Crocker's are registered trademarks of General Mills, Inc., used under exclusive license by IDG Books Worldwide, Inc."

Serving size = 1 cookie

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5951

nutrition information per serving

70 calories; 4g total fat; 7mg cholesterol; 43mg sodium; 9g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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