I came home from a photo shoot on Saturday night to find my 13 year old baking in the kitchen. I was both thrilled and proud….thrilled that she had decided to make a batch of Snickerdoodles and proud because they were both gorgeous AND delicious. I was extra proud that she experimented a little with the method and was rewarded with even better results than usual.
She takes after her mom that way.
- 1½ cups sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 large eggs
- 1¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup sugar
- 2 tsp ground cinnamon
- Heat oven to 400°.
- Mix 1½ cups sugar, butter, shortening, and eggs in a large bowl. Stir in flour, cream of tartar, baking soda, and salt. Mix thoroughly.
- Refrigerate the dough for 15 minutes.
- Meanwhile, mix the remaining sugar and the cinnamon in a small bowl.
- Remove the dough and form into small balls. Roll balls in cinnamon-sugar mixture.
- Refrigerate cookie dough balls for 2 hours.
- Remove refrigerated dough and bake on cookie sheet for 8-10 minutes. Remove from cookie sheet and cool on a wire rack.
Note: This cookie makes a wonderful addition to holiday cookie plates. One of my favorite things about Snickerdoodles, beyond the incredible taste, is the simple, always-on-hand ingredients.
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