"This is a family favorite I love them my Mom does not make enough of them."
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by Chris from Kansas photo by Chris from Kansas
photo by Soup Fly photo by Soup Fly
photo by ChipotleChick photo by ChipotleChick
Ready In:
48 cookies




  • Preheat oven to 375 degrees.
  • In a large bowl cream shortening, butter, the 1&1/2 cups sugar, salt, cream of tartar, baking soda and vanilla.
  • Beat in eggs one at a time.
  • Stir in flour.
  • Mix together the sugar and cinnamon.
  • Form dough into 1 inch balls, press into sugar cinnamon mix and place on cookie sheet.
  • Bake for around 10 minutes, or until dough starts to turn a nice, golden brown.

Questions & Replies

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  1. These were great! They made a lot of cookies too, I think I got up to 6 dozen from one batch. I used parchment paper so the cookies wouldn't stick, and rolled them in a mixture of cinnamon and colored sugar for a more festive look. I added a little bit more vanilla to the batter after the first batch because the cream of tartar was pretty strong to my taste, but after adding another tsp of vanilla they were perfect.
  2. Delicious cookies, but mine turned out pretty flat. I put them in the refrigerator for a bit to firm up the dough and that helped a little, but they still flattened out a lot. They were really tasty though!
  3. Wonderful recipe! I used palm shortening (which is non-hydrogenated) instead of Crisco, and they were perfect!
  4. Delicious! A hands down favorite in our home.
  5. These are my daughter's favorite cookies... She just loves these. If you ask her what she wants for passing a test or getting a good grade these are always the answer. thank you for posting..


  1. This was actually the second making these cookies. The first time they did not turn out good but i didn't follow the recipe so i gave them a second chance and instead of using all butter like i did the first time I broke down and bought some Crisco. OMG did that make the difference. These cookies are amazing and this will stay in my recipe box forever!



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