It's Holiday Cookie Week on Momof6! Every day this week I will share a recipe (or two) for one of my family's favorite holiday cookies!
This recipe for snickerdoodle cookies has been in my family for a long time, and it is the perfect blend of sugar cookie and cinnamon-sugar topping that makes into a delicious crisp cookie, but can easily be transformed into a soft cookie too! (I'll share my tip for that below!). I remember the Christmas Eve when I sampled my Aunt Jackie’s sugar cookie cut-outs and thought they tasted different- but in a good way. When I questioned her, she told me that she accidentally mixed up the chilled snickerdoodle dough with the sugar cookie dough and rolled, cut, and decorated the snickerdoodle dough, and dropped into cinnamon-sugar the sugar cookie dough. I remember that I loved the results of the mix-up, and every year I still consider making this same “mistake” on purpose!
After making and chilling the snickerdoodle cookie dough, I roll it into balls (and I love to recruit the kids to help me with this!).
And then roll the dough balls in the cinnamon-sugar mixture, making sure to coat it all over. (I find it easies to do this in a pie dish, where there is more took to roll things around).
I assemble all of the unbaked cookie balls and place them in another pie dish before starting to bake them in the pre-heated oven.
These cookies will have a fantastic crisp exterior. But if you are someone who prefers a softer cookie, all you need to do is to place one slice of white bread in the container of cookies overnight, and the next morning, the bread will be as crisp as toast, and the cookies will be soft and chewy. (You can try this trick with nearly any cookie- it even helps to restore stale home-baked cookies to yummy goodness!)
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of shortening
- 1 1/2 cups sugar
- 2 eggs
- 1/2 cup sugar
- 4 tablespoons cinnamon
- Sift together the flour, cream of tartar, baking soda and salt.
- Using a mixer beat together the shortening, sugar, and eggs until very light and fluffy.
- Add in the flour mixture, incorporating a little at a time until well mixed.
- Chill the dough for at least one hour.
- Form the dough into small balls and roll it in the cinnamon-sugar mixture until covered all around.
- Place the cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 8 to 10 minutes at 400°.