Snickerdoodles

I am a late in life snickerdoodle adopter. I've typically shunned the "plain cookie" as I didn't deem it worthy. I couldn't have been more wrong. I recently became addicted when they were served, with cinnamon cream cheese frosting (be still my heart!), at a recent work dinner. So when one of the kids wanted to make them for a teacher gift for Christmas, I quickly and willingly agreed. (Snickerdoodles are the teacher's favorite cookie, and now I know why.)

Yes, these look sort of plain. I haven't changed my mind on that. But they are SO tasty. It's hard to eat just one. If you've shunned the simple snickerdoodle in the past, I urge you to give them another try.

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Snickerdoodles

2 1/2 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
2 eggs
1 tablespoon ground cinnamon
1/4 cup sugar

In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. In the large bowl of a stand mixer, beat together the butter, shortening, and 1 1/2 cups sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix well. With the mixer on low, add the flour mixture, mixing until just combined.

In a small bowl or shallow plate, combine the cinnamon and 1/4 cup sugar. Roll the dough into 1 1/2-inch balls and roll in the cinnamon and sugar to coat. Place the balls of dough about 2 inches apart on baking sheets lined with silpat or parchment paper. Bake the cookies at 375, one sheet at a time, until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes. The cookies will flatten after they come out of the oven. Remove the cookies to a wire rack to cool completely.

Recipe Source: Mel's Kitchen Cafe