I had a major cookie craving at 9:00 last night, and I couldn’t shake it. I grabbed this recipe out of my recipe drawer. I had been saving it for such an occasion. This recipe is courtesy of Bakerella. She is so creative. Check her blog out. You will bookmark it after you see all her lovely and edible pieces of artwork. She is so talented.
These cookies are so easy to throw together, and they disappear FAST! My husband ate 4 of them for breakfast. That man is insane. (That is why I love him!) I only cooked my cookies for about 8 minutes rather than the suggested 10 minutes. I started to see the cinnamon/ sugar crack and I jerked them out of the oven. I did let them sit on the pan for another 2 minutes, and then transferred them to a wire rack to continue to cool. I couldn’t resist one of the warm cookies, and one feel right into my mouth. Oh the audacity! There is nothing like a warm snickerdoodle cookie RIGHT out of the oven. These cookies turned out perfect, and are still chewy a day later. Make them. Make them now.
I am so talking myself into eating another one…. mmmm chewy.
They taste like perfection. Bakerella, I love you.
Snickerdoodle Cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons unsalted butter, room temperature
1/4 cup shortening
3/4 cup sugar
1 egg
Cinnamon/Sugar Coating:
1/4 cup sugar
2 Tablespoons cinnamon
Directions
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
In a medium bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
In a mixer, cream butter, shortening, and sugar on medium for about 2 minutes.
Add egg and mix until combined.
Add the flour mixture and beat until combined.
Mix cinnamon and sugar as noted above to coat cookies.
Use a small 1 1/4 inch ice-cream scoop to form balls. Release in the cinnamon-sugar mixture and roll until covered. When coated, you can shape them in a nice round ball and place on the baking sheet.
Place cookies about 2 inches apart.
Bake for about 10 minutes or until the cookies begin to crack. Remove and let cool on a wire rack.
**You can reserve any extra cinnamon/sugar coating for when you make another batch of these cookies (believe me you WILL make more), or you can take Bakerella’s lead and make cupcakes!!!**
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