I like to make Snickerdoodles every year because I can’t resist the combination of cinnamon, sugar, and soft dough. These make great gifts for neighbors or co-workers, or you can keep them all to yourself and curl up with a great movie and a glass of milk.
Recipe courtesy Food Network Kitchens Cookbook
Yield: 2 dozen cookies
2 ¾ cups all-purpose flour
1 teaspoon baking sods
½ teaspoon fine salt
½ cup shortening
8 tablespoons (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1 ½ cups sugar, plus 3 tablespoons
1 tablespoon ground cinnamon
Preheat oven to 350 degrees. Sift the flour, baking soda, and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 ½ cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture slowly and blend until smooth.
In a small bowl, mix the 3 tablespoons sugar with the cinnamon. Roll the dough, by hand, into 1 ½-inch balls. Roll each ball into the cinnamon sugar and place on a parchment lined baking sheet. Using the bottom of a drinking glass, flatten each ball into disks. Bake until light brown but still moist in the center, about 12 minutes. Cool on a rack.