Grandma's 6 Ingredient Snickerdoodle Cookies (No Cream of Tartar)
Search no further, these are the snickerdoodle cookies you've been looking for! Just six ingredients.
Ingredients
For the Cookie Dough:
- 1.5 cups sugar, white
- 1/2 cup vegetable shortening, Crisco
- 1/2 cup butter, original recipe calls for margarine
- 2 large eggs
- 2.75 cups self rising flour, this is different than all purpose flour, but readily available
For the Cinnamon Sugar Coating
- 1/4 cup sugar, white
- 3 teaspoons cinnamon
Instructions
- Preheat oven to 400 degrees Fahrenheit. Prepare baking sheets or a tray by spraying with cooking spray, or lining with parchment paper.
- Cream together sugar, shortening, margarine and eggs in a large mixing bowl with a hand mixer or stand mixer on medium-high speed, making sure to scrape the sides of the bowl with a rubber spatula, until well combined.
- Slowly add in self rising flour to the butter mixture until well combined.
- For cinnamon sugar mixture, mix sugar and cinnamon in a small bowl.
- Use a cookie scoop to form 1.25 inch cookie dough balls. Roll cookie dough balls in cinnamon-sugar mixture, and place on a parchment paper lined cookie sheet.
- Bake for 8-10 minutes until cookies are glistening, puffy and a very light golden brown. Let them sit on the sheet for 3-4 minutes to harden, then transfer to a wire rack to cool to room temperature.
Notes
**If you have to use regular flour, use use the following combination of flour, salt, and leavener:
- 2 and 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
Calories: 134kcal, Carbohydrates: 15g, Protein: 1g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 50mg, Potassium: 8mg, Fiber: 0.1g, Sugar: 15g, Vitamin A: 190IU, Vitamin C: 0.02mg, Calcium: 6mg, Iron: 0.1mg
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