What, I asked myself, would make snickerdoodles even more tasty?
Why, more cinnamon, of course!
Cinnamon chips were an easy and obvious addition, but they were still one that hadn't yet occurred to me to try. I must confess that I cheated and added cinnamon to the dough rather than roll each cookie in cinnamon sugar, and while that crunchy, spicy coating was slightly missed, I didn't mind too much. The extra hit of cinnamon from the baking chips was more than enough to compensate! These cookies are chewy and packed with flavor, which is basically what's known in these parts as ideal.
Don't have the time, energy, or wherewithal to make these from scratch? Krusteaz has a pretty awesome mix that yields surprisingly delicious results!
Makes about 4 dozen
- 2-3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (10-ounce) bag cinnamon baking chips
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon; set aside.
In a large bowl, cream together butter, shortening, and sugar until light and fluffy, at least 3 minutes.
Beat in eggs, one at a time, then beat in vanilla.
On low speed, gradually beat in flour mixture (or stir in by hand) and cinnamon chips until well combined.
Chill dough for an hour or so, then use a tablespoon-sized scoop or shape into 1-inch balls.
Place about 2 inches apart on ungreased (parchment-lined, if you prefer) cookie sheet and bake for 8-10 minutes.
Let cool on the sheet pan for about a minutes, then remove to a wire cooling rack to cool completely.