The perfect soft and cinnamon-ey small batch snickerdoodle recipe. These are quick and easy to make and will satisfy any snickerdoodle craving. The batch makes just one dozen snickerdoodles.
Life is so busy. I am still adjusting to David’s increased hours at school and at work; we hardly see each other these days. As I look around the house today I’m reminded of how nice it was to have him home a little more often during his first year of grad school.
There’s a long list of things that need to be done, which if he were here David would be glad to help with!
The kitchen floors need sweeping and mopping. The floor in the kids room is covered in toys. There are baskets of laundry that need to be folded. The bathrooms need cleaning.
I need to go to the grocery store, but oh shoot… that would mean having to take both kids (instead of just one or none at all). I would love to go to the gym, but no David at home means no one is here to watch the kids while I exercise.
Sheesh, David really spoiled me last year and I’m beginning to realize just how much he did for me when he was able to be home more frequently and how I took him for granted!
I’m sitting here in my tiny little room at my tiny little desk surrounded by those baskets of laundry that need folding. I know that I should fold the laundry, and I am entirely capable. But of course when presented with the choice to fold the laundry or write a blog post, the blog post will always win. I tell myself I will get around to the laundry later, after the kids go to bed tonight… but really, I’ll probably be too exhausted.
You moms know what that is like, right? Or maybe it is just me.
Snickerdoodles are my favorite fall cookie, because fall = cinnamon. I especially love this snickerdoodle recipe. It is based off my Gran’s famous snickerdoodle recipe, which is everyone’s favorite. Her recipe is made entirely with shortening. I tried my hardest to make an ALL butter cookie that lived up to the deliciousness of hers, but I really think that the shortening adds some good trans-fatty flavor (ha!) so I settled on a combo of butter and shortening.
I also think the shortening helps these cookies stay soft for daaaaaaaaaaays. Not that they’ll be around that long because a) they’re soft and delicious and loaded with cinnamon, and b) this recipe makes only twelve cookies. That’s right, just one dozen snickerdoodles, the perfect batch size for
just me my family and I!
- 3 tbsp cold unsalted butter
- 2 tbsp vegetable shortening
- 1/4 cup + 2 tbsp granulated sugar
- 2 tbsp light brown sugar, packed
- 1/2 tsp vanilla
- 1 egg yolk + 1 tbsp (11g) egg white
- 1 cup all-purpose flour
- 1/2 tsp cream of tartar
- 1/4 tsp baking soda
- 1/8 tsp cinnamon
- 1/8 tsp salt
- For the cinnamon sugar:
- 1 1/2 tsp granulated sugar
- 1/2 tsp cinnamon
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
- Cut the cold unsalted butter into 1/2″ cubes. Put the butter in a medium size mixing bowl and let soften for about 10-15 minutes.
- Meanwhile whisk together the flour, cream of tartar, baking soda, cinnamon, and salt in a small bowl (a cereal bowl will do). Set aside.
- Once the butter has softened, beat the butter, shortening, both sugars, vanilla, egg yolk, and egg white together with a hand mixer until light and fluffy (about 30 seconds).
- Add the dry ingredients, and mix with a hand mixer on low speed just until completely combined. Divide mixture into twelve equal pieces (I use a lightly heaping #50 cookie scoop). Roll into balls, and roll in cinnamon sugar.
- Place cookie dough balls a couple of inches apart on prepared baking sheet (four rows of three). Bake for approximately 10 minutes.
- Remove from oven. Let cool 3-5 minutes on cookie sheet, then remove to a cooling rack.