For those of you who said you have NEVER heard of snickerdoodle cookies (see previous post), I am now remedying that tragedy. Below is my snickerdoodle recipe, which are sugar cookies rolled in cinnamon sugar. Yeah, talk about a sugar rush. You may have eaten something like them before. Enjoy!
1 cup butter, softened (don't use margarine)
1 cup vegetable shortening
2 cups granulated sugar
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
4 1/2 cups all purpose flour, spooned and leveled
3 tsp high-grade cinnamon
6 Tbsp granulated sugar
In a stand mixer (or for a workout, a hand mixer), beat butter, shortening, and 2 cups of sugar for 5 minutes, until light and fluffy. Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl. Add vanilla. Mix until combined. Add baking powder, salt, and flour. Mix until well combined. Refrigerate dough for 3 hours or until firm.
Pre-heat oven to 375 degrees F. Combine 3 tsp cinnamon and 6 Tbsp of granulated sugar. Mix well. Using a medium cookie scoop (or a spoon) form 1 inch balls. Roll them in the cinnamon sugar then place them on a non-greased non-stick baking sheet. Bake for 10-11 minutes or until edges are slightly golden brown. Let cool on baking sheet for 3 minutes, then transfer to cooling racks and cool completely.
(Makes approximately 4 dozen cookies.)