Tuesday, December 30, 2008


I think that snickerdoodles are my second favorite cookies. I love the cinnamon sugar on the outside and the soft and chewy inside. These are really simple to make and I don't know why I don't make them more often!! Next time I might make them a little bigger because mine turned out to be a little flat.

For the first batch that went onto the oven I just left them in balls but they didn't look very pretty so for the next batch I used the bottom of a cup to flatten them and they turned out better but a little thin. After I flattened them I coated them with more cinnamon sugar. You can never have too much cinnamon sugar on the cookies!


Adapted from Betty Crocker

1 1/4 cup sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
2 3/4 cups AP flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 salt
1/4 cup sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees F.

Mix 1 1/4 cups sugar, the butter, shortening, eggs and vanilla in a large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4 inch balls (I used my trusty cookie scoop). Mix 1/4 cup sugar and the cinnamon. Roll the balls in the cinnamon-sugar mixture. Flatten with the bottom of a cup if you want more uniform cookies. Roll in cinnamon-sugar again if you flatten them. Place 2 inches apart on an ungreased cookie sheet.

Bake 6 minutes or until set. Remove from cookie sheet to wire rack.