SnickerdoodlesMaybe it’s because my mom is from Pennsylvania, where the snickerdoodle is a popular cookie variety, but in my house growing up, the snickerdoodle was the most oft-baked cookie, not the chocolate chip.

These are a version of my mom’s recipe and when I bake them, the combination of the slightly acidic cream of tartar and the warm cinnamon-sugar topping tastes like home to me.

makes 3-4 dozen

2 tablespoons sugar
1 tablespoon decorating sugar
2 teaspoons cinnamon
1 cup shortening
1/4 cup soymilk or almond milk
1 1/2 cups sugar
2 1/4 cups flour
1/4 cup cornstarch
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 400. Combine sugar and cinnamon on a plate and set aside. Mix shortening and sugar thoroughly. Combine all dry ingredients, then stir wet and dry ingredients together, either by hand or on the lowest setting of the mixer. Roll into balls the size of large walnuts, then roll the balls in the cinnamon sugar. Place 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes. Cool on baking sheets for five minutes, then transfer to cooling racks to cool completely. Store in a tightly sealed container with a slice of bread to keep the cookies soft.




Snickerdoodles — 8 Comments

  1. How much margarine do I need? I’d love to make them for my family this year (in a few days) but I’m a baking beginner. your recipes are amazing! thanks

  2. I’ve been looking for vegan snickerdoodles and these look great! One question. The recipe says to mix shortening and margarine, but I don’t see margarine listed in the ingredients – how much margarine is needed? Thanks!

  3. sorry – the margarine in the recipe directions was a mistake, and i erased it! this recipe calls for shortening only.

  4. Thanks Joanna! can’t wait to bake (: other question: i don’t have tartar, can i use baking powder instead of tartar and baking soda? or lemon juice? google says baking powder works but i don’t know how much i should use.