**So, I know the picture isn’t great, but don’t worry, next I make these (which I’m sure will be soon!), I will make another attempt at a better photo**
I made these snickerdoodle cookies the other night for my husband, who loves snickerdoodles. Yes, sometimes, I’m totally selfless and will make something that someone else likes more than I do. Don’t get me wrong, I like snickerdoodles, but they’ve just never been a favorite of mine….until now :)
I should probably confess and tell you that I actually made this recipe twice…before I posted this recipe. Why? Because the first time, I made a “slight” error. I used baking powder, instead of baking soda in my recipe. Total. Rookie. Mistake! I know the difference…no lectures, please. Now please learn from my mistake. Be sure to use baking soda (as listed in the recipe), or your cookies won’t turn out to be soft and chewy and have the wonderful little cracks in them :) I think I was trying to rush and make the cookies, and in my haste, just misread the recipe. Yeah, it happens. I make mistakes. Lesson learned!
Boy, when I made these correctly, they were AMAZING! They turned out soft and chewy (just like their title) and were delicious. It was really hard to eat just one, so we all had a few. We had every intention of freezing the leftovers, but guess what? We didn’t have any. They went quick! I think next time, I will try to have a little restraint and freeze them….before they taunt me.
Here’s the recipe so you can go make your own. Now don’t forget…use baking soda, baking soda, baking soda, baking soda….you get the idea ;)
1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
*if using salted butter, just omit table salt
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.
Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature. Makes about 2 dozen 3-4 inch cookies.