Nana's Snickerdoodles
A cinnamon sugar coated cookie with both a crispy exterior and a chewy interior that screams Christmas for me.
Equipment
- Kitchenaid Mixer
- 4 Cookie Sheets
Ingredients
- 2 C Crisco - or 1 C Crisco and 1 C Butter (Room Temp)
- 3 C Sugar
- 4 Eggs - Room Temp
Combine the Dry Ingredients in a Separate Bowl and Whisk together
- 5½ C Flour
- 4 Tsp Cream of Tartar
- 2 Tsp Baking Soda
- 1 Tsp Salt
Cinnamon Sugar
- 2 Tbl Sugar
- 2 Tsp Cinnamon - Dave always says to add more !
Instructions
- Cream together the sugar and crisco in your mixer. (One year I beat the sugar and butter a lot - into a whippy texture. I got very flat cookies.) You should cream for only a couple of minutes...till well combined.
- Add Eggs one at a time, mixing thoroughly after each egg.
- Add flour mixture slowly till combined.
- Put cookies into a container and refrigerate the dough overnight - or until thoroughly chilled (hours - since it's such a big bowl.)
- Prepare the cinnamon sugar. We always use pie tins to hold the sugar.
- Roll dough into balls walnut sized - and roll in cinnamon sugar. Completely cover the dough in cinnamon sugar. You can have consistent sized cookies if you use a cookie scooper!
- Place cookies on a cool cookie sheet with lots of room between the cookies - typically a dozen per cookie sheet. (You probably should have 4 cookies sheets in use so you can keep the assembly line moving !)
- Bake at 400℉ for 8-10 minutes. Again - these cookies are best every so slightly under done. Check them at 8 minutes! Try the first batch and double check whether you are happy with the timing and the heat in the oven.
Notes
Creaming the cookies is easiest when everything is room temperature.
Be sure to chill the cookies. I typically make the cookies the day before baking day. Splits the work into 2 days. There's a lot of cookies that are going to be coming out of the oven !
Hopefully you have 4 cookie sheets so you can have an assembly line going - while two cookie sheets are in the oven, the other set are being prepared.
I'm not positive how many cookies this actually makes. But I did try to count those in the pictures. Maybe 10 dozen? You could use the cut in half recipe button if you don't need quite that many. But honestly, when is there ever too many cookies ?
You can freeze the cookies for a month or so. I always do - to extend the availability of my xmas cookies into January without them getting stale. Use a freezer zipper bag...
Nutrition
Calories: 74kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.5gCholesterol: 5mgSodium: 40mgPotassium: 25mgFiber: 0.2gSugar: 5gVitamin A: 8IUVitamin C: 0.001mgCalcium: 2mgIron: 0.3mg
Tried this recipe?Let us know how it was!