Updated: Mar 9, 2019
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.
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
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