Fun fact: My all-time favorite cookie is the snickerdoodle. I know – it’s kind of surprising. I’m sure most would assume my favorite cookie would involve chocolate or bacon or red velvet (or any combination of the three). Alas, the chewy cinnamon-sugar infused bites of heaven are my ultimate. You really cannot go wrong with a snickerdoodle. If you don’t like them, you probably also don’t like puppies and kittens. So there’s that.
It’s been a really busy few weeks, and I know I’ve been a bad blogger. I’ve been feeling rather uninspired. When that happens, I always go back to the basics. This go round, I decided to focus on snickerdoodles, and I decided the Martha Stewart variety are by far my favorite. Oh and in case you were wondering, these also ship really well. Just be sure to pack tightly (Ziploc bags are your friends) and include a slice of bread to keep them from going stale.
from Martha Stewart
- 2 3/4 c. all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 8 tbsp. (1 stick) unsalted butter
- 1/2 c. pure vegetable shortening
- 1 3/4 c. sugar, plus more if needed
- 2 tbsp. ground cinnamon, plus more if needed
- 2 large eggs
Sift together flour, cream of tartar, baking soda, and salt and set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack.