Last week I decided to bake something. I had no idea what to make. It didn’t help that we were out, or almost out, of major ingredients. For school I am doing heritage cooking. I was looking through some of my moms cookbooks. I had been looking for awhile when I remembered that we hadn’t made Snickerdoodles for awhile. These cookies are soft and best, like most cookies, fresh out of the oven. They’re great with a cup of tea and a friend to share them with! I hope you enjoy them!

When you make these you have to be careful you do not over bake them or under bake them. The last time I made them I burn most of them. I suggest baking them for 7 minutes to start and add more time if needed. It all depends on your oven. If you have a convection oven bake at 375° for the same amount of time.



2 c. Shortening ( I used Lard)

3 c. Sugar

4 Eggs

5 1/2 c. Flour

4 tsp. Cream of Tarter

2 tsp. Baking Soda

1/2 tsp. Salt

4 T. Sugar

4 tsp. Cinnamon


Cream the shortening and sugar until light and fluffy. Add eggs one at a time, Mix well. Add the flour, cream of tarter, baking soda, and salt. Mix well.

Roll the dough in Sugar and Cinnamon before baking.


Place on a cookie sheet in Tablespoon size balls. Bake at 400° for 7-10 minutes.




Note: For a variety, trying wrapping the dough around a snickers.




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