Apparently I’m in a cinnamon and sugar kind of mood. Yesterday it was the snickerdoodle cake… Today it’s the snickerdoodle cookies! These are actually high on my mom’s list of awesomely delicious cookies. She has a love for dough that’s rolled in sugar before baking, but they also bring back some fond memories of us all in the kitchen with my Grandma baking up a storm.
She kept loads of these little bites of perfection tucked away in her freezer down the street from our house. We used to sneak into her garage and steal one (or three) of these every chance we got!! I promise with the new year I’ll slow down on my sweet recipes, but for now just enjoy all of the baked goodness!
- 1/2 cup shortening
- 1/2 cup butter
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 2 tablespoons sugar
- 2 teaspoon cinnamon
- Cream together your shortening, butter, and sugar until light and fluffy. Mix in the eggs and vanilla.
- Shift together the flour, baking soda, and cream of tartar in a separate bowl. Stir into your egg mixture until fully incorporated. Pop the dough into the refrigerator for an hour.
- Preheat your oven to 350 degrees. Mix together the 2 tablespoons of sugar and cinnamon in a small bowl. Set aside.
- Form your dough into one inch balls and roll in your cinnamon mixture. Place on a prepared sheet pan. Bake 7-10 minutes, or until the edges are just starting to brown.
Yummy right? These freeze so well. Like our Chocolate Chip Cookies we like to freeze these before baking. That way when I feel like a fresh baked cookie we pull them out of our freezer and right into the oven. I just add an extra minute or two to the baking time if I don’t want to wait for them to thaw out.
Frozen dough is GREAT to send over to neighbors or friends that need a little comfort. Maybe they just had a baby or are going through a tough time. Fresh baked cookies that they don’t have to do any work with are just the thing to lift their spirits!