Summer is ending. We just have to make it through the days of buying-all-the-wrong-school-supplies-and-forgetting-all-the-right-ones and then we can coast happily into the after-school-snack-season. These cookies make the best after school snacks. Mostly because they are great for freezing and baking later. Which means you can completely forget snack time until they walk in the door. Or you could just eat these late at night and not share them with anyone else. It's your call.
Also, my son calls these Knicker Doodle Doos. Sometimes, I make these cookies just to hear him say it. It's okay if you do that too.
Yield: 3 dozen
Soft and Chewy Snicker Doodles
Soft and chewy cinnamon dusted snickerdoodle cookies
Prep time: 15 MinTotal time: 15 Min
Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 extra large eggs
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 cups flour
- 1 cup sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream butter, shortening and sugar until well blended.
- Add eggs and vanilla and stir again.
- Mix in salt, cream of tartar, baking soda, baking powder and cinnamon all at once.
- Add flour one cup at a time, stirring after each cup.
- Mix additional sugar and cinnamon in a small bowl. Roll 1 inch balls of cookie dough and drop into cinnamon sugar mixture. Roll to coat.
- Place onto greased cookie sheet and bake at 350F for 10 minutes.
- **FREEZE NOW, BAKE LATER - If you would like to freeze these for later, place the balls of cookie dough that have been rolled in the cinnamon and sugar mixture onto a greased baking sheet and place in the freezer. The dough balls can be close to each other, but should not be touching. Freeze for at least one hour before removing and storing in a sealed bag or container.
