Snickerdoodles

I make the best Snickerdoodles. There. I said it. But I do! The cinnamon-sugar mixture is nice and crispy on the outside, while the inside is soft and chewy, almost cake-like. These used to be Kramer’s favorite, but now of course he’s all about peanut butter. I made these for him when we first started dating though, and he hid them in his room so his roommate wouldn’t eat them all. The best thing about Snickerdoodles is that everyone loves them and I’ve usually got all the ingredients right here in the house so I don’t have to make a grocery store run when I want to make these. Go ahead! See for yourself how good they are! Recipe after the jump.

Snickerdoodles
Print this recipe
adapted from To Be Mrs. Mary

1/2 cup butter, softened
1/2 cup shortening
2 eggs, room temperature
2 oz cream cheese, room temperature
1 tablespoon apple cider vinegar
1 1/2 teaspoons vanilla (if you’ve got almond extract feel free to substitute-it’s also delicious)
1 1/2 cup sugar
3 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
dash of cloves (optional)

4 tablespoons sugar
2 tablespoons cinnamon
a tiny pinch of nutmeg (optional, but I love nutmeg so I put it in wherever I can)

1. Preheat the oven to 400 degrees F. Cream together the butter, shortening and sugar. Add one egg at a time and beat well after each addition. Beat in the vanilla, cream cheese, and vinegar.
2. Combine the dry ingredients (except for the last three ingredients, sugar, cinnamon, and nutmeg) in a medium bowl. Add the dry ingredients to the wet ingredients a bit at a time until just moistened and combined.
3. Mix sugar, cinnamon, and nutmeg together. Roll dough into balls and coat in cinnamon sugar (I rolled the dough into balls that were a little less than 1/4 cup – go big or go home). Place on a greased cookie sheet a few inches apart from one another.
3. Bake about 10 minutes. Do not over-bake! With my oven and the size of the cookies that I make it took about 14-15 minutes, but everyone’s different; just keep an eye on them. They’re done when the cracks aren’t shiny and the cookies look golden-brown. Let cool on the cookie sheets before removing.

Tagged as: cookies