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Snicker Doodle Cookies

Updated on November 5, 2017
Traditional Snickerdoodle with sugar and cinnamon
Traditional Snickerdoodle with sugar and cinnamon
Cast your vote for Snickerdoodle Cookies
Snickerdoodles using colored sugar
Snickerdoodles using colored sugar
Rolling Snickerdoodle in cinnamon and sugar
Rolling Snickerdoodle in cinnamon and sugar

Everyone has a favorite cookie, some of which are ethnic in origin. While I don't have an ethnic background for this one, a very German friend of mine simply loved these. His wife made them for him all the time and every time we were asked to bring cookies to an Elks event, these little cinnamony delights showed up.

Makes about 5 dozen and for the holidays you could substitute colored sugar instead of the sugar and cinnamon.

Mixing Instructions

Mix together thoroughly:
1 cup soft shortening
1-13/ cups sugar
2 eggs

Sift together and stir in:
2-1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Add 1 teaspoon vanilla extract and stir in. Mix together thoroughly the shortening, sugar and eggs.

Sift together and stir in the flour, baking powder and salt.

Add the vanila and stir.

Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 teaspoons sugar and 2 teaspoons cinnamon.

Place 2 inches apart on ungreased baking sheet. Bake in preheated hot oven (400 deg. F.) until lightly brown, 8 to 10 minutes.

Storage and helpful Hints

These cookies store well in Tupperware containers. There is no need to make these the day you need to use them or take them to an event. The taste and consistency of the cookie will last for weeks in airtight containers.

Another thing I like to do with these is add some chopped walnuts. I like the crunch of a chopped nut in my cookies and if you add some to this cookie it tastes like Sandi that you buy in the store.


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