Soft, chewy, perfectly sweet Snickerdoodle Cookies are the perfect fall comfort treat.
What is your favorite cookie?
It’ll be fun!
I want to understand things like ~ what you like to eat, how you like to shop, what you find helpful in the kitchen, what dish scares you to make… You get the idea.
It’s just an opportunity for us to learn something about each other. I say that’s a win-win for both of us. In a non-stalker like way.
One thing I’d love to know for example is “How in the heck do you crack eggs?” because as I’ve told you a hundred times before (like with these Fortune Cookie Lips and Chocolate Stout Cupcakes) that I can’t crack a single egg without a training bowl.
It’s so pathetic! Egg shell everywhere, or the yolk gets away from me. Go figure. every.single.time.
So…you can count on that being one of the questions. See??? Pop quiz over. I’ve already given you the answer! But, that’s not this post’s question.
This post’s question is: What is your favorite cookie?
Now, on to these Snickerdoodle Cookies. I wouldn’t have necessarily picked them as my favorite, but after tasting them?… I’m changing my mind. As it turns out, I’d forgotten how much I love Snickerdoodles!
They just have a warm, inviting, cinnamon & sugar tasty, soft, chewy deliciousness about them.
Don’t you agree?
So, when I shared these with friends the other day, I was shocked to be scolded a bit (whaaaaat?) as they kindly reminded me that it’s NOT, in fact, fall. And, that Snickerdoodles were a fall cookie.
Who said that? I say Snickerdoodle Cookies are any darn time you want them.
Mmmmmm…, they are just to chewy, sugary and soft to wait for fall to get here!
- ½ cup butter, softened
- ½ cup shortening
- 1 and ½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 and ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons white sugar
- 3 and ½ teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together butter, shortening, 1½ 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 parchment lined baking sheets.
- Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.*
Recipe modified from All Recipes @ Mrs. Sigg’s Snickerdoodles.