My Snickerdoodles have a pretty good story behind them.
In high school, my love of baking was just beginning to surface. I asked my pal Sarah what I should make that day, since I was sick of chocolate chip cookies and banana bread.
She replied “Snickerdoodles”.
I had never heard of them before, but found them online pretty quickly and decided to try them.
They were fantastic. Super soft, full of sugar and cinnamon. I fell in love.
I called Sarah and told her to come over and try her Snickerdoodles, and she said “…Wait. What? Are you serious? I had no idea that was a real cookie, I just said that to see what would happen.”
Ingredients: (for 48 cookies, feel free to half it)
1/2 cup butter, room temperature
1/2 cup shortening, room temperature
1 1/2 cups sugar
2 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbsp cinnamon & 2 tbsp sugar, for rolling
1. Preheat oven to 400F.
2. Cream together butter, shortening and sugar until smooth and a little fluffy.
3. Beat in eggs and vanilla.
4. Mix in flour, cream of tartar, baking soda and salt. These are eaaasy peasy cookies.
5. Time for messy fun! Throw the 2 tbsp of cinnamon and 2 tbsp of sugar into a ziploc. Take some cookie dough, roll into a ball, and completely coat in the cinnamon sugar.
If you want to get a really pretty swirl, flatten the dough into the cinnamon sugar, coating it, and then roll into a ball. Neat!
6. On an ungreased cookie sheet (feel free to use parchment paper or a silicone baking sheet), bake for 8-10 minutes, then move the pan to a cooling rack.
You will love these pretty, fragrant bundles of baking joy.
They make great Christmas cookies too.