12 Days of Cookies and Cocktails
Sometimes all you need is a very simple, very basic hit for that sweet tooth. And these cinnamon coated cookies are perfect to kick that sugar craving in the booty.
If you have never tried a Classic Snickerdoodle, you really should. They are a simple sugar cookie rolled in a cinnamon sugar combo before being baked. Bonus, make the cinnamon sugar mix in bulk and have it on hand for a wonderful addition to breakfast toast from time to time (this was a much loved family staple growing up in our house) or sprinkle them a little on refrigerated dough before baking. Really, the possibilities are endless! All the more reason to whip up a batch of these, plus a little bit extra right now!
I’ll be stateside again shortly, and I am hoping that one or two of these survived so that I can nibble on something familiar when I finally land back home.
Make sure to see every single Cookie and Cocktail Recipe – and many more! Sign up for my weekly email and like that, the magic of the interwebs will bring you a weekly email recapping every delicious post Friday mornings, right to your inbox!
Classic Snickerdoodle Cookies
- 2 1/4 cups flour
- 2 teas cream of tartar
- 1 teas baking soda
- 1/2 teas salt
- 12 tbs unsalted butter. softened but still cool
- 1/4 cup vegetable shortening
- 1 1/2 cups granulated sugar plus 3 tbs, divided
- 2 eggs
- 1 tbs ground cinnamon.
Preheat the oven to 400 degrees with the racks set to the top middle and bottom middle positions. Line two baking sheets with parchment paper and set aside.
In a large bowl, whisk the cream of tartar, baking soda, and salt.
In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter, shortening and 1 1/2 cups sugar until creamy. Scrape down the sides, and mix in the eggs one at a time.
Add the flour to the butter mix and beat for about 30 seconds to combine.
In a small bowl, combine the remaining 3 tbs sugar with the cinnamon. Roll the dough into 1 1/2" balls and toss into the cinnamon sugar mix to coat. Place each on the baking sheets about 2 inches apart.
Bake the cookies about 9 to 11 minutes, rotating racks halfway through cook time.
Allow the cookies to cool 4 minutes on baking sheets before transferring to a wire rack to cool completely.