What’s better than a soft chewy buttery cookie rolled in cinnamon sugar? Nothing! I’ve been doing a little holiday baking here and there more so for the kids and husband…Okay geez for me, for me! ( but I do share with them.) Cinnamon is a spice I use quite often not just in baking but in other dishes to. It’s one of my husbands favorite spices so I decided to make these for him. They stay soft and fresh for several days just make sure to keep them in an airtight container. ( And they go great with hot coco. Just sayin.)

SNICKERDOODLES (adapted from Allrecipes)

Servings vary based on size ( I was able to get 3 dozen from this recipe)


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
  3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets and allow to cool on wire racks. Store in an airtight container.

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This post was written by Meals Full Of Color who has written 154 posts on Meals Full Of Color.

One Response “Snickerdoodles”

  1. Janet April 24, 2012 7:44 am #

    Nothing like a sweet snickerdoodles to start the season right. Pair it off with a hot choco and you’ll have yourself a powerful duo. No wonder your husband loves it. Great job.

    Janet from

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