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!!!
Snickerdoodles
Ingredients
- 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
Instructions
- 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!
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