Snickerdoodles

Disclosure: This post is sponsored by Imperial Sugar, as a part of #GiveAFriendACookie campaign.

I can’t believe we are a month away from the holiday season! This is the time of the year where I start to finalize my ideas for my huge bake-palooza that happens every December, so I’m always up for trying new cookie recipes. 🙂

Now I know it’s not exactly the holidays yet, but I find that sharing something homemade with someone you care about is one of the best gifts. I feel like baked goodies can easily bring a smile to someone’s face. Since it’s been a tough year all around this country (and the world), a small gesture (like baked goodies for a neighbor) can mean so much! If you love to bake for others around the holidays, why not surprise someone you care about with a dish full of cookies this week? No one will be expecting it, but I’m 99.9% sure the gesture would be well-received! <3

For me, I decided to bake these snickerdoodles for my neighbors and coworkers. A simple, classic cookie that is a favorite of mine. 🙂 This is the first time I’ve ever made this recipe, but it’s from my favorite baking book, so I knew this wouldn’t let me down!

Look at all of these amazing cookies from other bloggers participating in #GiveAFriendACookie:

Snickerdoodles from The Nifty Foodie
Fall Flower Cookies from The Decorated Cookie
Peanut Butter Cookies from The Bearfoot Baker
Spiced Chocolate Chip Cookie Bars from Baked Bree
Apple Pie Wedge Cookies from Munchkin Munchies
Peppermint Crunch Sugar Cookies from The Domestic Rebel
Pecan Chocolate Fudge Chunk Cookies from Country Cleaver
Everything Cookies from Confessions of a Cookbook Queen
Chocolate Chip Cookies from LilaLoa
Lemon Cardamom Crinkle Cookies from Fifteen Spatulas
Apple Cinnamon Cookies from Dine and Dish
Triple Chocolate Peanut Butter Cookies with Sea Salt from A Farmgirl’s Dabbles
Fall Wreath Sugar Cookie from Tikkido
Homemade Oatmeal Cream Pie Cookies from A Southern Fairytale
Chocolate Turtle Cookies from Bake at 350

For nearly 175 years, Imperial Sugar has been helping people communicate thanks, appreciation, love, and sympathy through home-baked treats. At the heart of baking for others is the very act of giving, and Imperial Sugar encourages everyone to bake and share, both in times of celebration and in times of crisis. Together we can make someone’s day just a little bit sweeter. If you are looking for cookie inspiration, visit the Imperial Sugar website for 350+ time-tested cookie recipes.

For nearly 175 years, Imperial Sugar has been helping people communicate thanks, appreciation, love, and sympathy through home-baked treats. At the heart of baking for others is the very act of giving, and Imperial Sugar encourages everyone to bake and share, both in times of celebration and in times of crisis. Together we can make someone’s day just a little bit sweeter. If you are looking for cookie inspiration, visit the Imperial Sugar website for 350+ time-tested cookie recipes.

Snickerdoodles
Source: Cooks Illustrated

Ingredients:

• 1 1/2 cups granulated sugar, plus 1/4 cup for rolling
• 1 tbsp. ground cinnamon
• 2 1/2 cups all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 8 tbsp. unsalted butter, softened
• 8 tbsp. vegetable shortening
• 2 large eggs

Directions:

1. Place the oven rack on the middle rack, and preheat the oven to 375 degrees F. Prepare 2 cookie sheets by lining them with either parchment paper or a reusable silicone liner.
2. Prepare the rolling mixture by combining 1/4 of the granulated sugar with the cinnamon in a shallow dish and mix well with a fork or spoon.
3. In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
4. In the bowl of a stand mixer, mix the butter, shortening and remaining 1 1/2 cups of granulated sugar on medium speed until light and fluffy, for about 3-6 minutes. Mix in the eggs, one at a time, for about 30 seconds (or until incorporated). Scrape down the bowl.
5. With the mixer on low speed, slowly add in the flour mixture and mix until just combined. Turn off the mixer, and give the dough a final stir to make sure no flour pockets remain in the dough.
6. Using a medium-sized cookie scoop, scoop the dough out and roll them into balls. Roll half of the dough ball in the cinnamon sugar mixture, and place the non-cinnamon side down on the prepared cookie sheets. Place cookie dough balls 2 inches apart on your cookie sheets.
7. Bake your cookies one sheet at a time in the oven, until the edges of the cookies are set and are barely beginning to brown (with the centers still looking soft/puffy), about 10-12 minutes, rotating the cookie sheet halfway through the baking time.
8. Allow the cookies to cool on the cookie sheet for about 10 minutes, and then transfer them to a cooling rack to finish cooling. Once they are completely cooled, enjoy!