Cookie Carnival: Snickerdoodles

You'll never guess what I did. Well, maybe judging by the title of the post you will. I joined another baking group! This particular baking group is close to my heart because it's all about cookies. I love cookies and think they are the perfect dessert. Cookies are perfect for enjoying individually or sharing. The only thing you get dirty are your hands and maybe your face depending on how messy of an eater you are. There's no need for spoons, forks, knives, or dishes when it comes to cookies. And any dessert that guarantees less dishes at the end of the day is fine by me.

This month's selection has to be the most addictive cookie I've ever had. I don't know what it is about snickerdoodles but I can never have one and they usually don't last more than 8 hours in our house. What I love the most about these cookies is that you will always have the supplies you need for them. They are a basic cookie with a jazzed up cinnamon-sugar outside. This particular recipe was great...the cookies were crispy and chewy at the same time. Within 10 minutes of them being out of the oven, we ate half of them.

To learn more about Cookie Carnival make sure to check out Kate's blog here.

Snickerdoodles
Makes 4 dozen

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; 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. Store in an airtight container up to 1 week.

Pretty Cookie