I am pretty sure everyone loves snickerdoodles.
I am also pretty sure that these would make seriously AMAZING ice-cream sandwiches.
These are a basic recipe that you need to file away and make anytime you get a cookie craving.
My husband always decides he needs a dessert or something sweet around 10 o’clock at night and I do NOT feel like baking. I have started keeping this dough already rolled and frozen in a ziplock and just baking a few, so he can have fresh baked cookies in just a few minutes, with NO work. We both win.
- 8 tablespoons of Butter, unsalted, softened
- 8 tablespoons of Vegetable Shortening
- 1¾ cups of Sugar
- 2 Eggs, large
- 2½ cups of Flour
- 2 teaspoons of Cream of Tartar
- 1 teaspoon of Baking Soda
- ½ teaspoon of Salt
- 1 tablespoon of Cinnamon
- Preheat the oven to 375 degrees and position the rack to the middle. Prepare a baking sheet with a silpat mat.
- Cream the butter, shortening, and 1½ cups of the sugar together until light and fluffy, ~3 minutes.
- Add the eggs, one at a time, and mix until fully incorporated.
- Turn the mixer off and add in the flour, cream of tart, baking soda, and salt. Turn mixer on the lowest speed. Mix until just combined.
- Combine the remaining ¼ cup of sugar and cinnamon in a shallow bowl.
- Form cookies into balls using 2 tablespoons of dough for each, then roll in the cinnamon/sugar mixture.
- Bake on your prepared baking sheet for 8-12 minutes, rotating the sheet halfway through.
- Take out when the edges are browned and the centers are light and puffy, they may look underdone.
- Let cool on the baking sheet for 10 minutes and then remove to a wire rack to cool completely before serving.
- *Frozen cookies can be baked for 18-20 minutes in a 300 degree oven.
Happy Cooking, The Barbee Housewife