These are the perfect easy snickerdoodle cookies no cream of tartar needed! So easy, soft and buttery, with the perfect crackly cinnamon shell!
This blog is about to get REAL dessert heavy over the next few weeks. I try to limit it to 2 to 3 new dessert recipes a month, but I just have WAY too many amazing holiday desserts to share in December! I thought I’d kick things off with these super simple snickerdoodle cookies that are a tradition in my husband’s family.
The woman behind these cookies is my husband’s paternal Grandmother, Carolyn. I really love this woman. I lost all of my grandparents when I was still in school, so I never got to form an adult relationship with any of them. Grandma Carolyn has helped fill that void for me, and I love her dearly for it. She is a very special lady, with a unique way for appreciating people just the way they are, and encouraging people to live their lives just the way they want to. When my son was born, she was the first to remind me that while he may have our features, he is 100% himself, and nobody else. The last time she visited us, my cat jumped up on the table while we were eating. I was embarassed and apologized, and she looked me square in the eye and said “Michelle, it’s your cat. Your table. Your house. Your life. What do I care?” She’s full of gems like that, and always knows just what to say.
Grandma Carolyn loves food, and has been a big supporter of my cooking adventures. I remember visiting their home when her husband was still alive, and chowing down on smoked ribs and steaks. When they had family over, she did it up right, using the heated sizzling steak plates, and fancy wooden salad bowls and tongs. Now, when she comes to visit us, we eat so well, and it gives us an excuse to visit The Savoy Grill, one of her favorites and a Kansas City institution!
Needless to say, Grandma Carolyn isn’t playing when it comes to her cookies. I’m not sure how long she’s been making these, but it’s certainly been for the majority of my husbands 30-something years. I can count on her to find a way to make snickerdoodles less taxing, by using self rising flour. This cuts out the need to keep cream of tartar on hand, which let’s be honest, most people have the same can of cream of tartar in their pantries for years and years. It also eliminates the need for baking soda/powder or salt, so much less room for error overall!
These snickerdoodle cookies are soft and chewy, with the perfect ratio of buttery cookie to crunchy cinnamon sugar coating. They are soft but still very sturdy, so would ship well, or work well for any cookie exchange! Let’s all give a collective “thank you” to wonderful Grandma Carolyn for this perfect snickerdoodle cookie recipe. Thank you!
- 1 and 1/2 cup sugar
- 1/2 cup vegetable shortening (Crisco)
- 1/2 cup margarine or butter (I used butter, original recipe calls for margarine)
- 2 eggs
- 2 and 3/4 cup SELF RISING flour (this is different than your typical flour but readily available)
- 1/4 cup sugar
- 3 tsp cinnamon
- Preheat oven to 400 degrees.
- Cream together sugar, shortening, margarine and eggs in a large mixing bowl.
- Slowly meter in flour until well combined.
- Form 1 and 1/4 inch balls, roll in cinnamon sugar mixture, and place on a parchment lined cookie sheet.
- Bake for 8-10 miutes until cookies are glistening, puffy and a very light brown. Let them sit on the sheet for 3-4 minutes then cool on wire racks.
- Best to taste when warm.
- 2 and 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt