Whoa, two posts in one day? I know, crazy! Things are clearly heating up over here. Whether it’s my hands typing or the oven, who knows? 😉 Next up is Michael’s favorite- snickerdoodles! I honestly hadn’t made these until last year when I found out they were his favorite. I whipped some together and then sat there wondering why I hadn’t made them previously. What are you most looking forward to in 2019? I’m most looking forward to marrying my best friend (truly)! Let me know what you are most looking forward to in the comments! I would love to share in the joy that is your upcoming year! Snickerdoodles are, quite honestly, insanely easy and ridiculously scrumptious (aka dangerous). I love getting my cookies around the same size because it allows them to bake more evenly. To do that, I use the Pampered Chef scoop. It has the release in it so it allows the dough to drop off super easy when you squeeze the handle. I know I’ve mentioned it previously but I finally took the time to snap a photo of it. They come in three sizes- small, medium, and large. Highly recommend! Some recipes for snickerdoodles call for all butter or all crisco, or a mixture of both. This one is a mixture of both. I have tried a recipe that calls for all crisco and I wasn’t a fan. They were too hard for my liking. I prefer a softer cookie. Without further ado, the recipe is below!
- 1/2 cup softened butter
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 t. vanilla extract
- 2 3/4 cup all-purpose flour
- 2 t. cream of tartar
- 1 t. baking soda
- 1/4 t. salt
- 2 T white sugar
- 2 t ground cinnamon
- Preheat oven to 400F. Line baking sheets with parchment paper or baking mat.
- Mix butter, shortening, 1 1/2 cups sugar, eggs, and vanilla until well combined. In a separate bowl combine the dry ingredients- flour, cream of tartar, soda, and salt. Add to the butter shortening mixture slowly and mix until combined.
- Mix the 2 T white sugar and 2 t ground cinnamon in small bowl.
- Round dough into balls and coat with the sugar/cinnamon mixture. Place on baking sheet. Bake 8-10 minutes.
- Remove from baking sheets and place on cooling rack.
- Grab a glass of milk, dip cookie, and enjoy.