This week’s treat in the 12 Week’s of Christmas Treats series is easy and delicious, but one I thought I’d never make.
I’m not sure why, but to me, Snickerdoodles are not the most appetizing looking of cookies. They’re skinny & flat, so I always thought they were crunchy and hard (but they’re not!) Also, there’s not fleck of chocolate or frosting in sight (little did I know that the crackly exterior was cinnamon-sugar!)
Nevertheless, at my husband’s request, I added these to my 30x30 bucket list.
These cookies are absolutely fabulous! They are soft and chewy (thus the title) and melt in your mouth. We had guests the night I made these and they were raving about how soft and delicious the cookies were!
I have officially jumped onto the Snickerdoodle bandwagon! These are going to be one of my new go-to cookies (Christmas or not!)
*If you omit the cream of tartar and shortening, you are making a cinnamon coated sugar cookie, not a sugar cookie. No substitutions in this recipe!
*The dough will be quite soft (softer than a sugar or peanut butter cookie dough) but do not add extra flour!
Soft & Chewy Snickerdoodles
1 ½ cups sugar
½ cup unsalted butter, softened
½ cup solid vegetable shortening
2 large eggs
2 ½ cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp table salt
¼ cup sugar
1 tbsp ground cinnamon
Preheat oven to 375 degrees F. Line several baking sheets with parchment paper and set aside.
Beat the butter, shortening, and 1 ½ cups of sugar in a stand mixer on medium speed until light and fluffy, around 4 minutes. Beat in the eggs, one at a time, until completely combined. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Turn the mixer to low and add the flour mixture gradually until completely combined. The dough will still be quite soft.
In a small bowl whisk together the remaining sugar and cinnamon.
Use a 2 tablespoon cookie scoop to scoop out dough balls. Roll the dough balls through the sugar mixture and place at least 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes (8-10 for convection ovens) or until the edges of the cookies are just set and the middles look puffy and crackly (between the cracks will look underdone).
Cool the cookies on the baking sheets for about 10 minutes then move to wire racks and cool completely.
Makes about 2 dozen cookies