It’s been ridiculously warm here (and stupid humid) for December, which makes it tough to get in the mood for things like hot cocoa and cookies fresh from the oven. The Christmas carols help some, as does the holiday decor. And if I’d ever buckle down and wrap presents, that might help too.
But one thing says Christmas in our house – the warm scent of Snickerdoodles! Here’s our recipe:
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 3/4 cups Gold Medal® all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
Pre-heat oven to 400ºF.
Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. In a separate, small bowl mix the 1/4 cup sugar and the cinnamon.
Shape dough into 1 1/4-inch balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on an ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Let cool a minute, then remove from cookie sheet to a wire rack.
Tips: If you’re using self-rising flour, you can leave out the cream of tartar, baking soda and salt.
These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
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Live the adventure!