Is it weird that I remember the first Snickerdoodle I ever had?
It was at a Brownie Girl Scout event, and I thought I'd died and gone to heaven.
I've always loved cinnamon sugar, so to have that forming a delicious crusty bonus around a delicious sugar cookie?
It doesn't get much better than that.
These easy to make, pretty cookies are a holiday staple around here, and I can easily eat half a batch in a sitting. Not that I would.
I was able to have Max help me with these, but he was mostly excited to lick the leftover cinnamon sugar off the plate when we were done, didn't care as much about the cookies. (Is mine the only one who has no patience for baking? He's only interested in things he can eat immediately; he doesn't care for the delayed gratification of cookies.
- 2 1/2 C. flour
- 2 t. cream of tartar
- 1 t. baking soda
- 1/2 t. salt
- 8 T. butter, softened
- 1/2 C. shortening
- 1 3/4 C. sugar
- 2 eggs
- 1 T. ground cinnamon
- Preheat oven to 375, with rack in middle position.
- Combine dry ingredients (flour, cream of tartar, baking soda, salt) in a bowl.
- With electric mixer on medium-high, beat butter, shortening, and 1 1/2 C. sugar until light and fluffy.
- Add eggs, 1 at a time, mixing after each until well combined.
- Reduce mixer to low, add flour mix, and mix until just combined.
- Combine cinnamon and remaining sugar in a bowl.
- Roll dough into 1 1/2" balls and toss in cinnamon sugar to coat.
- Place 2" apart on parchment paper lined baking sheets.
- Bake 10-12 min. until edges are light golden brown and centers are soft and puffy.
- Cool 10 minutes, then transfer to wire rack to cool completely.