Thursday, August 28, 2008

Snickerdoodle Heaven

There's just something about a soft, chewy snickerdoodle that brings a smile to my face. My husband told me the other night that snickerdoodles are his favorite cookie - and I've been baking him chocolate chip cookies all this time!

I made a batch the other night after my mom asked about the cinnamon we bought from Penzey's Spices. I was trying to think of other ways to use my cinnamon and snickerdoodles came to mind. What I've found is that the trick to a snickerdoodle is to underbake them. These cookies turned out fabulous and if you're looking for a quick cookie, try these out!


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

Preheat oven to 400 degrees F. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the remaining 1/4 cup sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Enjoy!

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