Snickerdoodles

Happy hump day! This post is about a week overdue, but better late than never, right? (That’s what I tell my chronically-late self on the daily.)

Today I am sharing my favorite snickerdoodle recipe. It is adapted from a recipe called “Mrs. Sigg’s Snickerdoodles,” which you can find here.

These snickerdoodles are the ultimate Christmas cookie and Maj’s absolute favorite. He gets mad at me sometimes for making them, because he usually ends up consuming about half of the batch. I sent the extras with him to work last week and he came back with nothing but rave reviews.

To be honest, I am not a huge snickerdoodle fan, but I agree that these are addicting. They are slightly crispy on the outside and amazingly soft and chewy on the inside – the perfect cookie texture. The cinnamon flavor is just right for Christmas time (or any time, if we’re being honest), but it is not at all overpowering.

Another plus about these cookies is that they are pretty easy to make. If you are looking for a baking project to do with the kids, this is one I would recommend. The recipe starts with a simple cookie dough, which then gets rolled in cinnamon and sugar before baking – a job perfect for little hands. Plus, there is no chilling required. You can have some of these guys fresh out of the oven in about 20 minutes!

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Before I share the recipe, I must let y’all in on a little secret. If you really want to take these cookies to the next level, I discovered that they are even more incredible when topped with cookie butter (which you can find in the peanut butter aisle at certain grocery stores). Samajé wholeheartedly agrees.

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Moose would agree if he could try one. Fair warning: he will probably be featured in every recipe post. I can’t keep him away!

Snickerdoodles
Makes 4 dozen

• 1/2 c. (102 g) shortening
• 1/2 c. (113 g) butter, softened
• 1-1/2 c. (330 g) sugar
• 2 eggs
• 2 tsp. vanilla
• 2-3/4 c. (350 g) all-purpose flour
• 1/2 tsp. cinnamon
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 heaping tbsp. sugar mixed with 2 tsp. cinnamon, for rolling

1. Preheat oven to 400˚.
2. Cream together shortening, butter and 1-1/2 c. sugar on medium speed for about 2 minutes.
3. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix on low.
4. Sift or whisk together flour, 1/2 tsp. cinnamon, cream of tartar, baking soda, and salt. Add to butter mixture and mix on low until a slightly sticky dough forms.
5. Pour cinnamon-sugar mixture on a plate. Scoop dough into tablespoon-size balls and roll each in cinnamon-sugar. Place about 2 in. apart on a baking sheet.
6. Bake for 8-10 mins. Let cookies rest on the pan for 2 mins., then remove to a cooling rack.

Let me know if any of you whip up a batch and tell me what you think! Happy baking!

<3 Meg