Back in January, I briefly mentioned the snickerdoodles I made on Christmas Eve. I made them again yesterday, and they again turned out amazing. Not long ago, I read a blog post (I think – it may have been something I saw on Pinterest) where someone mentioned that they have had a hard time finding a snickerdoodle recipe they really like, because all the recipes she tries come out crunchy and she prefers chewy. Well, this recipe results in light, slightly chewy snickerdoodles. Because they were so perfect, I’m posting the recipe here.
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 Tbsp ground cinnamon
Preheat oven to 400 °F. Cream the butter, sugar, and shortening. Add eggs one at a time.
In a separate bowl, stir together the flour, cream of tartar, baking soda, and salt. Gradually add to the butter mixture, using the lowest setting on the mixer.
In a small bowl, mix together the 1/4 cup sugar and cinnamon.
Shape dough into small balls (about an inch or so). Roll in the cinnamon-sugar mixture and place on an ungreased cookie sheet about 2 inches apart.
Bake for 8-10 minutes or until set. Immediately remove from cookie sheet to a wire rack.
Truly, these are probably the best cookies I’ve ever made. They’re incredibly easy to make and pretty foolproof. Amazingly, I only ate 2 yesterday…