My husband is a victim of the cinnamon challenge. You know, where you try and swallow a spoonful of cinnamon without any water. It’s pretty much impossible and because of that incident my husband is not a huge fan of cinnamon. I know these cookies are good because he will eat them without any repressed cinnamon challenge memories resurfacing.
These are crisp on the outside and nice and chewy in the middle. They are puffy and delicious without being cakey. I love snickerdoodles and this recipe is the BEST! Don’t be afraid to really coat your snickerdoodle balls with that cinnamon/sugar mixture and take those bad boys out of the oven at 8 minutes. They might not look done, but believe me, they are! Let them cool on the tray for a minute or two before transferring them to a cooling rack.
Isn’t there some internet rule where you have to take a picture of your cookies in a stack? Well, here’s my snickerdoodle stack. Mmmmm…….look at all that cinnamon and sugary goodness.
The best Snickerdoodles
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons white sugar
3 teaspoons 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 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
- Bake 8 minutes, or until set but not too hard. Remove immediately from baking sheets.