Snickerdoodles

Snickerdoodles are my default cookie.  Don't know what to make for a party or get together? Make snickerdoodles.  Everyone seems to love them. Every type of cookie seems to have people that don't like them, except for snickerdoodles.  Chocolate chip: don't like chocolate. Oatmeal raisin: don't like raisins. Sugar cookies: too boring/ hard/ sweet. Snickerdoodles: perfect.  The only problem I've ever encountered with snickerdoodles is having someone not recognize the name. They're essentially just sugar cookies rolled in a mixture of cinnamon sugar:

I always make mine kind of small, so instead of getting 4 dozen out of them, I usually get five or six dozen by the time I'm done.  The dough chills and freezes fine though, so you could always make half and save the other half, just don't roll them in the cinnamon sugar first.

Feel free to play around with the cinnamon sugar mixture, I never measure, just put more cinnamon in until it "looks right."  I do recommend using a silicone mat like I used or double panning these though if your oven can be unpredictable, cause there's nothing more disappointing than a burnt batch of Snickerdoodles!

Recipe from: Baking Bites

Ingredients:

2 3/4 cups all purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1/2 cup butter, soft

1/2 cup shortening (nonhydrogenated), soft

1 1/2 cups sugar

2 eggs

2 tsp vanilla extract

2 tbsp sugar

2 tsp cinnamon

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.

In a large bowl, cream together butter and shortening, gradually adding the sugar until mixture is fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed until a dough is formed.

In a small bowl, combine sugar and cinnamon. Roll 1-inch balls of dough in the mixture and place on baking sheet. Cookies will spread, so leave about 2-inches between cookies.

Bake for 8-10 minutes, until set.

Remove to a wire cooling rack immediately.

Store in an airtight container when cool.

Makes about 4-dozen.