Mom’s Snickerdoodles Recipe

 I always loved coming home from school when it was a rainy day, because that meant Mom made cookies!  These were one of her favorites and are my favorite snickerdoodle recipe.  And they don’t need cream of tartar, so you can make them with ingredients you already have in your pantry!



Preheat oven to 400 degrees.

Mix thoroughly:
1 stick (1/2 cup) margarine
1/2 cup shortening
1 1/2 cups sugar
2 eggs

Mix in:
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Chill dough for about 30 minutes. Then roll into 1 1/4 inch balls. In a separate bowl, mix 2 Tbsp sugar with 2 tsp cinnamon (more or less depending on how you like it). Roll dough balls in cinnamon mixture.
Place about 2″ apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 5 dozen.

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16 Comments

  1. says

    When I make snickerdoodles I skip the chilling part, drop by rounded teaspoon and sprinkle with cinnamon/sugar. Even though they’re not perfectly round, it’s faster, less messy, and they taste just the same.

  2. Regina says

    I’m sorry, but they just aren’t true Snickerdoodles without the cream of tartar. It’s what gives the cookies it’s zing. I guess I don’t understand why everyone doesn’t like to add it.

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