Snickerdoodles

Published by Paula's Plate on

This is a short post this week.

Why? Because I am too busy eating these snickerdoodles.

You should be, too. Really. Go make these now. They’re a delicious butter cookie wrapped in warm cinnamon and sugar. What more could you want? Enjoy!

Note: I highly recommend getting the butter-flavored shortening, it enhances the cookie’s flavor. These cookies are the perfect balance of crunchy on the outside and chewy on the inside. Plus, they freeze very well!

Snickerdoodles

Yields: about 50 3″cookies

Ingredients:

• 1/2 cup butter-flavored shortening
• 1/2 cup butter
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 3/4 cups flour
• 2 tsp. cream of tarter
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 tbls. sugar
• 1 tsp. cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Using a mixer, cream together shortening, butter, 1 1/2 cups sugar, and eggs.
3. In a separate bowl, whisk together flour, cream of tarter, baking soda, and salt.
4. Mix wet and dry ingredients until fully incorporated.
5. In a small bowl combine 2 tbls. sugar and 1 tsp. cinnamon.
6. Shape dough into 1 inch balls and roll in cinnamon-sugar mixture.
7. Place dough about 2 inches apart on a parchment lined baking sheet.
8. Bake about 10 minutes or until cookies are lightly golden.
9. Let cookies rest on baking sheet for about 2 minutes before transferring to cooling rack.
10. Enjoy!