I have fond memories of my Mom making snickerdoodles during the holiday season when I was a little kid. We would always leave out cookies for Santa and these were a great alternative to sugar cookies (as kids we would take hours to decorate just a few cookies). Santa (aka my dad) would eat all the cookies, drink the milk, give the carrots to the reindeer (usually leaving a few stubs or greens) and leave soot footprints on his way to the tree. These cookies bring me back to being 8 years old and not being able to sleep on Christmas eve because of all the excitement.
These are a fluffier variation of a snickerdoodle and are perfect for dipping into hot chocolate or egg nog. Tai and I ate most of these. I meant to bring them into work, but they were just way too good and we lack self control.
This is my first Christmas being a food blogger and what’s better than creating a series for Christmas! Welcome to the 12 Days of Cookies with these awesome Snickerdoodles!!!
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 2 medium eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 2 tablespoons sugar
Preheat the oven to 375.
In a large bowl, cream butter, shortening and sugar. Add eggs and mix thoroughly.
In a medium bowl combine flour, cream of tartar, baking soda and salt.
Combine wet and dry mixture by mixing the dry mixture into the wet in small batches. Mix until just combined.
In a small bowl combine sugar and cinnamon.
Roll the dough into balls (about a TBSP for each ball) and roll each ball in the cinnamon sugar until well coated.
put balls on an ungreased cookie sheet about 2 inches apart and cook for 8-10 minutes or until edges are set and centers still soft.
Let cool on wire rack, then enjoy!