Above is pictured the fruits of my daughter’s baking session yesterday.  It is really sweet to know she loves baking the same snickerdoodles that I loved to bake when I was young!  Lightly crisp cinnamon-sugar on the outside, soft and chewy on the inside, these snickerdoodles will win your heart over too. 

Makes approx. 3 dozen Cookies



Half cup of DAIRY-FREE MARGARINE  (one that is good for baking, such as NUCOA)

Half cup butter flavored SHORTENING

One and a half cup of WHITE SUGAR

Two large EGGS


Two and three-fourths cup of WHITE FLOUR

Two teaspoons CREAM OF TARTAR

One teaspoon BAKING SODA

One-quarter teaspoon SALT

For Rolling: Combine two tablespoons WHITE SUGAR + two teaspoons GROUND CINNAMON in a small bowl.



Preheat the oven to 400F degrees.

Beat the margarine, shortening, sugar, eggs, and vanilla in a large mixing bowl.  Blend in the remaining dry ingredients (minus the cinnamon sugar for rolling).  Roll heaping tablespoons of cookie dough into balls, then roll each ball in the cinnamon-sugar mixture before placing them onto an ungreased cookie sheet.

Bake for 8-10 minutes – until set and just barely golden around the bottom.  Do not overcook.  Once removed from the oven, carefully transfer them onto a wire rack to cool completely.