Among the delicious things cooking and baking in my kitchen today, there are snickerdoodles… so many snickerdoodles. Barry may not want dinner! LOL!
I have packed up some for the neighbor who took care of our Fiona while we were away.
It is a diversion from my usual fare, but I am going to share the cookie recipe. Finding balance is important. I make treats from Barry and at the holidays, there are cookies. When I say a cookie recipe is simple you can take it to the bank because I am NOT a baker.
- 1/2 cup shortening
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon ground cinnamon
Preheat the oven to 350 degrees F.
Sift the flour, baking soda, and salt into a bowl. Honestly, I am not always good about this. These cookies are fine with adding the dry to the wet without sifting!
Beat the shortening and butter together really well. You can buy sticks of Crisco now. Makes it super easy! One of the sticks is 1/2 cup. Add the 1 1/2 cups sugar and continue to mix well. Now you can use a hand mixer, or just use a fork and hand mix. Add the eggs, 1 at a time, and mix well with each addition. Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1-inch balls. Roll the balls in the cinnamon sugar. Space them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.