Snickerdoodle Cookies

It's Friday once again and July is almost over... can you believe it? I feel like I haven’t taken enough advantage of the summer yet and it is almost over. This is another recipe from my mom, filled with lots of childhood memories. Snickerdoodles are best known for their unique ingredient, cream of tartar. The cookie is similar to a sugar cookie, rolled in cinnamon and sugar before baking. My mom always let me roll the dough in the cinnamon and sugar mixture, which was always my favorite part! Some prefer a snickerdoodle that is baked until crispy. My preference is a soft, chewier snickerdoodle. Try it both ways and decide your preference, either way it is still a favorite cookie of mine. If you already have a snickerdoodle cookie recipe, try the pie version for another sweet variation.

Snickerdoodle Cookies

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For the Cookies:

1 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon soda

1/2 teaspoon salt

Cinnamon Sugar mixture:

2 tablespoons sugar

2 teaspoons cinnamon

Preheat the oven to 400 degrees.

Whisk together the flour, cream of tartar, soda, and salt in a medium bowl and set aside.

Cream together the shortening and sugar. Add the eggs. Stir in the flour mixture, beating on low speed just until flour is blended.

In a small bowl, combine the sugar and cinnamon. Scoop 1 inch balls of dough and roll in the cinnamon-sugar mixture.

Place dough on cookie sheets about 2 inches apart and bake for 8 to 10 minutes.

Let cookies set on baking sheet for 2 to 3 minutes before removing to a cooling rack.