Delicious 5 ingredient snickerdoodle cookies that does not require cream of tartar. The inside is soft and chewy and the outside is crunchy.
Baking holiday cookies is something so special to me. I look forward to it all year long!
Part of the reason that I don’t bake these cookies up often, is because of the cream of tartar ingredient. I couldn’t tell you one other recipe using cream of tartar. Can you?
This recipe only has 5 ingredients, how awesome is that? And cream of tartar is NOT one of them.
As I was rolling the cookies in the cinnamon sugar mix, I finally remembered why I loved Snickerdoodle Cookies so much. They reminded me of a family tradition when I was younger.
We used to visit a Christmas tree farm every year to get our tree. While my dad was paying and tying the tree up, we’d go into this little cabin to warm up and look around the shop. They always had cookies and hot cocoa or cider and this wonderful cinnamon smell was in the air.
Finally, I am realizing that it was delicious Snickerdoodles that they had there.
When my husband tasted these Snickerdoodle Cookies, his face lit up. He said they were one of the best cookies I have ever made and I had to put a stash aside for him to enjoy when he came home from work. He said with a glass of milk, they reminded him of cinnamon toast crunch.
While it doesn’t include cream of tartar, it does include shortening. I don’t usually keep shortening in the house, only around the holidays.
This recipe really is rather simple! Cream together sugar, shortening, margarine/butter and eggs in a large mixing bowl. Slowly add in your flour until it is well combined.
Form 1 and 1/4 inch balls, roll in cinnamon sugar mixture, and place on a parchment lined cookie sheet and bake! Let them sit on the sheet for 3-4 minutes then cool on wire racks.
These snickerdoodle cookies are best to taste when warm, with a glass of iced cold milk!
What’s your favorite holiday cookie?
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- 1 and 1/2 cup sugar
- 1/2 cup vegetable shortening
- 1/2 cup margarine or butter
- 2 eggs
- 2 and 3/4 cup SELF RISING flour
- 1/4 cup sugar
- 3 tsp cinnamon
- Preheat oven to 400 degrees.
- Cream together sugar, shortening, margarine/butter and eggs in a large mixing bowl.
- Slowly add in the 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 snickerdoodle cookies for 8-10 minutes until cookies are light brown.
- Let them sit on the sheet for 3-4 minutes then cool on wire racks.
- These snickerdoodle cookies are best to taste when warm.
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