Snickerdoodle cookies are my hunny's absolute favorite cookie. Next to my Chocolate chunk Chip cookies I would have to say they are my next favorite.
Craving something sweet? I can guarentee you wont just have one of these cookies! These soft and chewy cookies are crisp on the outside and have a warm buttery flavor inside rolled in cinnamon and sugar!
Craving something sweet? I can guarentee you wont just have one of these cookies! These soft and chewy cookies are crisp on the outside and have a warm buttery flavor inside rolled in cinnamon and sugar!
In mixing bowl put butter, shortening, and sugar together.
Meanwhile sift together the flour, salt, baking soda, and cream of tartar.
Meanwhile sift together the flour, salt, baking soda, and cream of tartar.
Mix until light and fluffy, about 2 minutes.
Next add your eggs and vanilla until smooth and creamy.
Next add your sifted flour mixture gradually to the mixture. Once mixed well refrigerate for at least 10 min.
While the cookie dough mixture is cooling, place your 1/4 cup sugar and 2 tsp of cinnamon in a bowl and mix together.
Take cookie dough is done cooling, roll balls of dough about the size of a ping pong ball or golf ball size balls. Roll inside the cinnamon sugar mixture and place 2 inches apart on preferred cookie sheet.
Place in a 400 degree oven and bake 10-12 minutes depending on the cookie dough ball size.
You will notice the cookies are done when they are set in the center and began to crack.. With the leftover cinnamon sugar mix sprinkle a desired amount over each cookie. Set on cooking rack or wax paper to cool. These cookies will not get golden brown so do not over bake them. 10-12 min is plenty!
Enjoy with some ice cold milk!
MMM MMM MMM!
MMM MMM MMM!
Ingredients: Yeild: 2 dozen cookies
2 3/4 cup all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/3 tsp salt
1 tsp vanilla
1 stick on unsalted butter (room tempiture)
1/2 cup pure vegetable shortening
1 3/4 cup sugar
2 tsp ground cinnamon
2 large eggs
Directions:
Preheat the oven to 400 degrees and place rack in center of oven
Line baking sheets with Silpat baking mats or parchment paper; I prefer to use stoneware. set aside
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine room tempiture butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl when needed. Add eggs and vanilla, and beat to combine. Add dry ingredients, and beat to combine. Place in the refrigerate for 10 min before rolling into dough balls.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Form balls of the dough about the size of a ping pong or golf ball, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10-12 minutes. With the leftover cinnamon sugar mix sprinkle a desired amount over each cookie. Transfer the sheets to a wire rack or wax paper to cool about 2 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
* If you have leftover cinnamon sugar mix DONT throw it away! Save it and sprikle it on some toast with butter! Who doesnt like cinnamon sugar toast?! brings back childhood memories! mmmm YUM! *
2 3/4 cup all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/3 tsp salt
1 tsp vanilla
1 stick on unsalted butter (room tempiture)
1/2 cup pure vegetable shortening
1 3/4 cup sugar
2 tsp ground cinnamon
2 large eggs
Directions:
Preheat the oven to 400 degrees and place rack in center of oven
Line baking sheets with Silpat baking mats or parchment paper; I prefer to use stoneware. set aside
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine room tempiture butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl when needed. Add eggs and vanilla, and beat to combine. Add dry ingredients, and beat to combine. Place in the refrigerate for 10 min before rolling into dough balls.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Form balls of the dough about the size of a ping pong or golf ball, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10-12 minutes. With the leftover cinnamon sugar mix sprinkle a desired amount over each cookie. Transfer the sheets to a wire rack or wax paper to cool about 2 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
* If you have leftover cinnamon sugar mix DONT throw it away! Save it and sprikle it on some toast with butter! Who doesnt like cinnamon sugar toast?! brings back childhood memories! mmmm YUM! *