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.
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- 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.