Santa Biggs’ Classic Snickerdoodles

Ingredients

1 cup vegetable shortening
1½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2¾ cups all-purpose flour

Cinnamon-Sugar Coating

¼ cup granulated sugar
½ teaspoon ground cinnamon

Directions

Preheat the oven to 400°F. Line baking sheets with parchment paper or lightly grease them.
Cream the shortening and sugar together in a large mixing bowl until smooth and light.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Add the dry ingredients. Mix in the cream of tartar, baking soda, salt, and flour until a soft dough forms.
Make the cinnamon sugar by combining the ¼ cup sugar and cinnamon in a small bowl.
Shape the cookies. Scoop the dough into approximately 1-inch balls.
Roll each ball generously in the cinnamon-sugar mixture until completely coated.
Place the cookies on the prepared baking sheets about 1½ inches apart.
Flatten slightly with the bottom of a glass until each cookie is about ½-inch thick.
Bake for 11–12 minutes, until the cookies are set and just beginning to turn golden around the edges.

Cool briefly on the baking sheet before transferring the cookies to a wire rack

Santa’s Serving Suggestion

Serve warm with a cold glass of milk while the cinnamon sugar is still fragrant.

Snickerdoodles may not have chocolate chips, frosting, or fancy decorations, but sometimes even Santa wants a cookie that keeps things simple: soft in the middle, covered in cinnamon sugar, and big enough to disappear in two bites.