This is my Great-Grandmother's Snickerdoodle Recipe! I made the recipe allergy friendly so it is dairy, egg, peanut and tree nut free. To make it gluten free substitute the all purpose flour with gluten free flour.
Grannie’s Snickerdoodles
Ingredients:
1 cup shortening
1 ½ cups sugar plus 4 tablespoons for coating
2-3 T of water
2 ¾ cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Pinch of salt
2 teaspoons cinnamon
Directions:
Preheat the oven to 350 degrees. In a large bowl, mix the shortening, 1 ½ cups sugar, and water until well combined. In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Mix the dry ingredients with the wet ingredients until everything is evenly combined. Form the dough into a cylinder and wrap with plastic wrap. Chill the dough for at least 45 minutes.
Combine the cinnamon and remaining 4 tablespoons of sugar in a small bowl. Roll the dough into inch sized balls. Coat each dough ball with the cinnamon sugar. Place the cookies on a sheet pan lined with parchment paper about 1-2 inches apart. Bake for 12 minutes or until the bottom of the cookies are lightly browned. Flatten the cookies using a spatula. Store the cookies in a room-temperature container.
Recipe ©️ Catherine Walker 2019
