Aunt Judy's Snickerdoodles

3 dozen.
Prep Time:
Total Time:

Just a moment please...

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Helpful Equipment:

Kitchen Scale


1 Cup (208 g.) soft shortening (Aunt Judy uses the butter flavored variety, I used regular)
1 1/2 (337 g.) Cups sugar
2 eggs
2 (230 g.) Cups all-purpose flour, sifted
2 Teaspoons cream of tartar
1 Teaspoon baking soda
1/2 Teaspoon salt

For coating the cookies:

1/4 Cup sugar
4 Teaspoons cinnamon


1) Mix shortening and sugar together with a hand mixer or in a stand mixer. Cream the sugar into the shortening until it’s combined well and is a light consistency. Then add your eggs, one at a time.

2) Add all dry ingredients to the batter and mix together lightly.

3) Chill batter for at least 30 minutes. Preheat your oven to 400 degrees.

4) In a large plastic bag, combine cinnamon and sugar topping and shake it together good to combine. Then take about a Tablespoon amount of cookie dough and roll it into a ball between your hands. Drop 3 or 4 of these into your plastic bag and give it a good shake to evenly coat the balls.

5) Lay 6 – 8 balls out on an ungreased baking sheet.

6) Bake at 400 degrees for 8-10 minutes.

7) After a minute or two out of the oven, transfer each cookie to a wire rack to cool completely (approximately 15 minutes).