These Snickerdoodle Cookies are chewy cookies topped with cinnamon and sugar and taste just like grandmas!
I love cookies, don’t you? While others like a crisp cookie fit for dunking in coffee or milk, I’m an chewy, gooey cookie-loving girl. Chocolate chip, sugar, oatmeal, you name the cookie and I like it chewy. These Snickerdoodle Cookies are no exception.
What makes them taste so great? The cinnamon and sugar, for starters. And then there’s that buttery goodness that shines through. The fact that they’re easy to make is just icing on the cake.
These Snickerdoodle Cookies were so good, that I really, really wanted to send some to my daughter, who is in basic training. However, there’s a very short list of what we are allowed to send her, and cookies isn’t on it. The good news is, graduation is in just a few days, and, after six weeks, we finally get to see her again! {insert squeals of delight and excitement!!!} Her next stop is the first of three schools. That short list of what I can send her? Ya, I get to kiss that thing goodbye, and you can bet I’ll be sending cookies galore. Until then, I’ll just keep sharing them with y’all.
Snickerdoodle Cookies
Ingredients
- 1 1/2 + 1/4 cups granulated sugar divided
- 1/2 cup softened butter
- 1/2 cup vegetable shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
-
Preheat oven to 400 degrees
-
In a large bowl, add 1 1/2 cups sugar, butter, shortening, eggs and vanilla
-
Beat on medium speed with an electric mixer until creamed
-
Reduce speed to low and add flour, cream of tartar, baking soda and salt
-
Beat until just combined, being certain to scrape bottom of bowl often
-
Combine remaining 1/4 cup sugar and cinnamon in a small bowl; set aside
-
Roll cookie dough into 1-inch balls
-
Roll in cinnamon and sugar mixture and place 2 inches apart on an ungreased cookie sheet
-
Bake at 400 degrees for 8-9 minutes, or until edges are just starting to brown
-
Cool on wire rack. Store in airtight container
-
Use or freeze within one week.
Leave a Reply