Oliver was having a rough couple of days last week. I’m guessing it was a combination of boredom, lack of sleep, and annoyance from his sisters and I (we can do that some times). I decided it was time to break out his favourite cookie recipe to but that smile I love back on his face. It worked too, and now all he’s been talking about are his favourite cookies, and how I apparently don’t make them often enough. I first put the recipe up almost exactly four years ago here. Oliver’s acting all adorable at 15 months with them here too.
It was time to update with a printable recipe, and some new pictures too. Not that I don’t love looking at those ones. For the record, he still wouldn’t share his cookie with me this time either!
Snickerdoodles
Yield:
3 dozen cookies
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients
- 1¾ cup sugar, divided
- 1 tbsp cinnamon
- 2½ cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 8 tbsp butter, softened
- ½ cup vegetable shortening
- 2 large eggs
Instructions
- Preheat the oven to 375ºF with a rack in the middle position. Combine ¼ cup of the sugar and the cinnamon in a shallow rimmed dish for coating and set aside.
- Whisk the flour, cream of tartar, baking soda and salt together in a medium bowl and set aside.
- Beat the butter, shortening and remaining 1½ cups of sugar together on medium speed until light and fluffy, 5 to 6 minutes (it will be very fluffy, like clouds). Beat in the eggs, one at a time, scraping down the bowl and beater as needed.
- Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.
- Roll into balls about the size of a ping pong ball, then roll in the cinnamon sugar. Place on parchment paper or mat lined baking sheets about 2” apart. Do not press the balls flat!
- Bake until the edges are set and just beginning to brown, but the centers are still puffy, about 10 to 12 minutes.
