Snickerdoodles are one of those timeless treats that bring back the sweetest memories of my grandmother’s kitchen! These soft, tender cookies with their signature cinnamon-sugar coating are so simple to make, yet they taste like pure love in every bite.
What makes these Snickerdoodles truly special is the use of vegetable shortening, which creates that wonderfully tender crumb that just melts on your tongue. The generous cinnamon-sugar topping adds that delightful sparkle and warmth that makes these cookies so irresistible.
I love baking a batch of these for the grandchildren—there’s nothing quite like the look on their little faces when they bite into a warm Snickerdoodle fresh from the oven. These cookies are perfect for sharing with neighbors, bringing to potlucks, or simply enjoying with a cold glass of milk on a quiet afternoon.
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Snickerdoodles
Ingredients
- 0.5 cup Vegetable Shortening
- 0.66666666666667 cup Sugar
- 0.25 cup Milk
- 1 tablespoon Vanilla Extract
- 1 teaspoon Cinnamon
- 2 cup All-Purpose Flour
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
Instructions
- Preheat the oven to 400 degrees.
- In a large mixing bowl, beat together the shortening and sugar until smooth.
- Add the buttermilk and vanilla, again beating until well combined.
- Add the nutmeg/cinnamon, flour, baking soda, and salt to the wet ingredients and beat until the mixture forms a cohesive dough.
- Place about 1/2 cup cinnamon-sugar (1 teaspoon cinnamon mixed with 1/2 cup sugar) in a shallow bowl.
- Gather 1 tablespoon of dough and roll it into a ball.
- Place the ball in the bowl or bag of cinnamon sugar.
- When you’ve got five or six dough balls in the sugar, gently shake them until they’re completely coated.
- Place them on a lightly greased or parchment-lined cookie sheet, leaving about 1.5 inches between them.
- Using the bottom of a glass, flatten each cookie until it’s about 1/2-inch thick.
- Bake the snickerdoodles for 12 minutes.
- Remove the cookies from the oven and cool them on a wire rack.
