SNICKERDOODLES

These snickerdoodles are the real deal. Soft, chewy and delicious!

One of the easiest cookies that really do come out perfect each time. They’re even better after they sit a day or two, which is always a win in my book.

If you’re a cinnamon lover like me, you have to give these a try. Temps are starting to drop up here and I feel like these are the perfect way to transition into some fall baking.

Y’all let me know what you think!

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SNICKERDOODLES

Servings: 24

Prep time: 20 MinTotal time: 20 Min

Thick, soft snickerdoodles with no chilling and no waiting. Butter and shortening together keep them puffy, and they get even better on day two.

Ingredients

• 1/2 Cup Unsalted Butter
• 1/2 Cup Shortening
• 1 TBS Water
• 1 & 1/2 Cups White Sugar
• 2 Eggs
• 1 TBS Vanilla
• 2 & 3/4 Cups Flour
• 2 tsp Cream of Tartar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 Cup White sugar
• 2 TBS Cinnamon

Instructions

1. Preheat oven to 400 degrees.
2. Cream together the butter, shortening and water.
3. Then cream in eggs, sugar and vanilla.
4. In separate bowl combine all dry ingredients (flour, cream of tartar, baking soda & salt).
5. Slowly add dry ingredients to butter mixture.
6. Once combined roll cookie dough into balls, about 1.5-2 TBS of cookie dough each.
7. Combine cinnamon and sugar and roll the dough balls in cinnamon-sugar topping.
8. Arrange 3 inches apart on parchment lined baking sheets.
9. Bake 8-10 minutes.
10. Transfer to wire rack to cool and sprinkle with a little additional cinnamon sugar.

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