For Round 2 of my holiday cookie baking spree, I’m excited to share this Snickerdoodle Cookie recipe, which belonged to my Nana. These cookies are soft and chewy on the inside but still have that super crunchy cinnamon sugar layer on the outside.

Nana would have turned 105 years old this past Sunday, and I could not think of a better time to share her recipe with all of you.

This recipe makes 2 and 1/2 dozen cookies using a #40 cookie scoop (the medium size) resulting in approximately 3 inch cookies when baked.

See *Notes for more important clarifications/tips.

Backstory:

As you know well by now, growing up, I baked A LOT with my Grandma. Despite that, I can’t remember making these cookies with her, but I’ve always wanted to try. Nana was always the sweetest when we visited her. I was very young, but I always remember how excited Nana was to see my little sister and I. She’d give us the warmest hugs and the biggest kisses. I’d like to think these cookies might evoke that same loving feeling.

This recipe uses shortening instead of butter which helps to give the cookies great structure. I didn’t want to modify the recipe too much from the original, and honestly, it didn’t really need any modifications. You only need a couple of ingredients to make these. Hope you try them out! 

Ingredients:

For the cookie batter:

• 1 cup shortening (I used Crisco’s All-Vegetable Shortening)

• 1 1/2 cups granulated sugar

• 2 eggs, at room temp.

• 2 3/4 cup all purpose flour, sifted

• 2 tsp cream of tartar

• 1 tsp baking soda

• 1/2 tsp fine sea salt

For the Cinnamon Sugar mixture:

• 2 tbsp granulated sugar

• 2 tsp cinnamon

*Notes

• I baked these cookies at several different times to figure out which time I liked best. I made some at 8, 10 minutes, some at 12 minutes. Honestly, I thought they all tasted good. The 8 minute ones are the softest with the 12 having the most crunch. So I settled on 8-10 for the best baking time, but if you want the extra crunch, bake the extra two minutes.

• After chilling, the dough may be crumbly. It’s not dry, I promise. Just use your cookie scoop to scoop the dough and flatten it in the scoop with your hand. When you push the dough out of the scoop it may fall apart a bit but that’s okay, just grab another pinch of dough and using both of your palms, roll it using cupped hands to form it into a ball.

• Storage and how many days the cookies are good for: Store in airtight containers at room temperature (not in the fridge, they will dry out) and I found they stay freshest for 3-4 days. Warm them up for a few seconds in the microwave before you eat them!

Process:

1. Using a stand mixer with the paddle attachment or a hand mixture in a large bowl, cream the shortening and sugar for 2-3 mins on medium speed, or until light and fluffy, scraping the sides of the bowl as needed. Add eggs one at a time, beating on medium speed until incorporated.

2. Add the cream of tartar, baking soda, salt and the flour. Make sure you add the flour in three additions and beat on low speed until no dry flour streaks remain, scraping down the sides of the bowl as needed. You may have to finish mixing by hand.

3. Chill: Cover and chill the dough for 1-2 hours in the fridge.

4. After chilling the dough, set your oven to 350 degrees Fahrenheit and prepare two parchment lined half sheet trays. Using a #40 cookie scoop, scoop the dough, flattening it with your palm to make sure the scoop is filled. The dough may be a bit crumbly, but don’t worry! Just gently form into a ball (adding a bit of extra dough if needed) and roll it between your palms with cupped hands. Transfer to a large enough plate or sheet tray before rolling in the cinnamon sugar mixture.

5. After all the dough balls are formed, roll in the cinnamon sugar mixture and transfer to parchment lined trays, placing 2 inches apart (I fit about 12 per half sheet tray). Bake for 8-10 mins (the cookies will be soft). Bake an additional 2 minutes for extra crunch (see *Notes for more info on baking time). After removing from the oven, use the back of a spoon or a small spatula to lightly flatten them. This will help create that crinkled top. Cool on sheet tray for 5 mins then transfer to wire racks to finish cooling. Enjoy!