Snickerdoodles Recipe

I gave a lot of baked goods for Christmas presents this year. One of the favorites were these snickerdoodles.

Snickerdoodles are my favorite cookie – in my opinion, the best chocolate chip cookie can’t hold a candle to them. But I like cinnamon quite a bit more than chocolate, so t hat would explain that.

Snickerdoodles

Yummy Snickerdoodle Cookies

1/2 cup butter
1/2 cup cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt

2 tbsp. sugar
2 tsp. ground cinnamon

Preheat oven to 375° and put parchment in cookie sheets (or grease them if you don’t use parchment).

Cream together the butter, shortening and  1½ cups sugar until light and fluffy. Add eggs, one at a time, and mix until creamy. In a separate bowl, whisk together flour, baking powder, and salt; add to butter mixture and beat until blended.

In a small bowl, mix the 2 tablespoons sugar and the cinnamon.  Roll the dough into small balls (about the size of a walnut) and roll them in the cinnamon sugar to coat.  Place the balls two inches apart on the prepared cookie sheets.

Now, if you want the crinkle edged cookies (like I show in the picture), press each cookie gently with the bottom of a drinking glass, until it’s about 1/2″ thick. You can skip this step, though, if you prefer.

Bake for 8-10 minutes. They should be just starting to get golden along the edges. Let cool for one minute on cookie sheet, then move to a wire rack to cool completely.

Makes 3 dozen melt-in-your-mouth cookies.