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in quick and easy whole grain dairy free gluten free overnight guaranteed classic


You know Snickerdoodles, right? Those crunchy, cinnamon-scented sugar cookies? Well, Superdoodles are a riff on that theme, but with a much larger hit of cinnamon. Cinnamon chips, plus a final dusting of pure ground cinnamon, make these cookies everything a cinnamon-lover could wish for.

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At a glance

about 90 cookies


Choose your measure:


  1. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
  2. Beat together the shortening and sugar until smooth, then add the eggs, again beating until smooth.
  3. Beat in the vanilla, cream of tartar, baking soda (or baking powder, in place of the cream of tartar and soda), and salt, then add the flour, mixing slowly until combined. Add the chips once the flour is mixed in. Handle the dough gently to keep the cookies tender.
  4. Add the chips once the flour is mixed in. Place about 1/2 cup cinnamon-sugar in an 8" or 9" round cake pan.
  5. Drop the soft dough by teaspoonfuls (a teaspoon cookie scoop works wonderfully well here) into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar.
  6. Place them on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2" between them. Using the bottom of a glass (or the end of the pusher from your food processor), flatten each cookie until it's about 1/4" thick and 1 1/2" in diameter. Repeat until you've used up all the dough.
  7. Bake the cookies for 10 to 11 minutes, reversing the position of the pans (top to bottom, and back to front) midway through. They'll be set and just starting to turn golden.
  8. Remove the cookies from the oven, and cool them on a rack. When they're cool, top them with the merest dusting of ground cinnamon; a tea strainer or other very fine sieve works well here.
  9. Store, well-covered, for up to 5 days on the counter or up to a month in the freezer.