Originally published on Pumpkin Honey
Happy New Year, everyone!
I know the new year’s resolutions usually dictate getting fitter, healthier, eating fewer sweets, etc.
Which especially makes sense after the holidays…
but I feel it has been long enough since Christmas to indulge in a little 2013 treat.
And one of my mom’s coworkers demanded 3 dozen snickerdoodles! Lol.
And apparently Snickerdoodles are Stephen’s favorite cookie. Which I guess I should have known since he loves cinnamon 🙂
These cookies are especially good with a steaming cup of coffee.
Or all by themselves.
After dinner. For a nice & simple dessert.
Even for a lovely, cinnamony breakfast ; )
They’re light. And crispy. And they melt in your mouth.
They’re probably delicious dipped in a cold glass of milk (cow OR almond).
Or 10 at a time.
Or just one bite.
(I feel like I was channeling Dr. Seuss when I wrote this back in 2013.)
- ½ cup butter
- ½ cup shortening
- 1½ cups sugar
- 2 eggs
- 2 tsp vanilla
- 2½ cups + 2 tbsp AP flour
- 2 tsp angel cream (or cream of tartar)
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- 3 tbsp sugar
- Preheat oven to 350F. Use center rack in oven.
- Beat butter & shortening on medium until light, creamy & fluffy. Add sugar and beat thoroughly. Add eggs & vanilla and beat until all of the ingredients are incorporated and everything is still light & fluffy. Begin adding the dry ingredients and mix slooowly. Increase the speed until mixture is consistent. *Flour flying out of the bowl is the worst.
- Combine extra sugar & cinnamon in a shallow bowl or on a plate. Making tablespoon sized balls of dough, gently roll them in the cinnamon-sugar to coat. Place on baking sheet.
- Bake each batch for about 10 to 12 minutes. Cool on drying rack.