Back when Dallan and I were dating, he told me his favorite cookie was a Snickerdoodle. So, over the course of our courtship, I made him batch after batch of Snickerdoodle cookies. How do you think I won him over? Since we’ve been married I haven’t baked ONE snickerdoodle. This means, I’ve gone about five years without making one batch. Where has the time gone?
Yesterday, I found this recipe for Snickerdoodle cookies and decided they’d be the perfect treat for dozens of 2-10 year olds. To make them seem a little more “Holiday-ish”, I topped them off with red, white and green sprinkles. Which kid doesn’t love a cookie with sprinkles?
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
- Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.