What’s better than a soft chewy buttery cookie rolled in cinnamon sugar? Nothing! I’ve been doing a little holiday baking here and there more so for the kids and husband…Okay geez for me, for me! ( but I do share with them.) Cinnamon is a spice I use quite often not just in baking but in other dishes to. It’s one of my husbands favorite spices so I decided to make these for him. They stay soft and fresh for several days just make sure to keep them in an airtight container. ( And they go great with hot coco. Just sayin.)
SNICKERDOODLES (adapted from Allrecipes)
Servings vary based on size ( I was able to get 3 dozen from this recipe)
- 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
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- 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 2 tablespoons 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. Remove immediately from baking sheets and allow to cool on wire racks. Store in an airtight container.