Simple Snickerdoodles

Fall weather certainly calls for cinnamon spices to fill the air and there is nothing more simple than the classic Snickerdoodle to make that happen.  I have never made a Snickerdoodle cookie before; never saw anything special about them before, but this year the recipe jumped off the page to me.  Most of my recipes that I post on my blog happen to “jump off the page” to get tested out.

Today’s cookies were made for my daughter’s school visitation day.  Surely not a person will know that I brought them, as we don’t mark them or put our business cards attached, ha!!  But I will know that these cookies will make many people happy today, and that’s all that matters.

Recipe courtesy of: “Feeding the Flock” by Ladies of Harley Davidson (York, PA) I will tell you, these ladies compiled a beautiful collection of amazing recipes, as I refer to this book quite often!  AND because you can’t get your hands on this book too easily, I will continue to try out many of their recipes and list them here for you!


  • 1/2 cup butter
  • 1/2 cup Crisco
  • 1 – 1/2 cups sugar
  • 2 eggs
  • 2 – 3/4 cups flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • 1/2 tsp. salt
  • 4 tsp. sugar
  • 4 tsp. cinnamon


Preheat oven to 400 degrees.  Cream butter, Crisco and sugar.  Add 2 eggs.  Beat well.  Add flour, baking soda, cream of tartar and salt.  Add flour mix to creamed mix.  Chill dough for 30-45 minutes.  Roll into balls the size of small walnuts.  Roll unbaked cookies in mixture of 4 tsp sugar and 4 tsp cinnamon.  Place 2 inches apart on ungreased cookie sheet.  Bake at 400 degrees for 8 minutes.  (Keep an eye on these cookies, as they will burn quickly if not taken out promptly!)

Happy Fall!


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