It was only fitting, when I was invited to participate in a cookie exchange, that I volunteered to make snickerdoodles. I can't wait to share the tasty goodness with friends.
The cookie exchange will take place tomorrow night. So I waited until tonight to bake the cookies. No, I wasn't procrastinating. I wanted to have fresh cookies to swap tomorrow, silly! I made over 10 dozen cookies. It took me about 2 hours or so. Not bad at all. This recipe makes about 4-5 dozen cookies depending how big you roll the balls of dough.
You're dying for the recipe. Aren't you? My Christmas gift to you...here they are. Get your aprons on!
SNICKERDOODLES (Yields 4 dozen cookies)
INGREDIENTS:
1/2 cup butter (one stick), softened
1/2 cup of shortening (Don't freak out! It makes a huge difference in the texture of this cookie).
1-1/2 cups of granulated sugar
2 eggs (preferably at room temperature)
2 teaspoons pure vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
PREPARATION:
1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius)
2. Cream together the butter, shortening, 1-1/2 cups granulated sugar, eggs, and the vanilla extract.
3. Sift the flour, cream of tartar, baking soda, and salt. Add it to the creamed mixture in 2 batches.
4. Mix the 2 tablespoons granulated sugar and the cinnamon. Roll balls of dough and toss in the cinnamon/sugar mixture until completely coated.
5. Place 2 inches apart on ungreased baking sheets lined with parchment paper. I like to flatten the dough balls slightly once they are on the cookie sheet. I use the bottom of a measuring cup to do this.
6. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets and allow to cool. Store in airtight container.
What's your favorite holiday cookie? Join the discussion on Facebook!
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