Saturday, July 21, 2012

snickerdoodles

It's not too surprising that I love these cinnamon-sugar rolled cookies -- perfectly soft and chewy in every bite. This recipe is adapted from Mrs. Sigg's famous, perfected snickerdoodle recipe, which has been tested and loved by many. It is one of the easiest cookie recipes ever -- and I always have the ingredients on hand, so it is perfect for midnight baking when the supermarket is closed.  Why mess with something so simple and perfect?
This cookie has a thin, crunchy cinnamon-sugar exterior and a soft, chewy, melt-in your mouth center -- just the way I like them. If you’re a fan of a more firmer cookie, just let them bake for an extra minute or two. Pop one in the microwave before devouring for a cinnamon-spicy warm treat.
Do you have a special recipe for midnight baking?
With love, 
Erica

Ingredients

  • 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
  • 1 teaspoon baking powder
  • 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. 

Adapted from All Recipes


2 comments:

  1. i can't get enough of cinnamon -- i am loving you!
    xo
    http://allykayler.blogspot.ca/

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    Replies
    1. Thank you! I can never get enough of cinnamon either (obviously!)

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