This is the first time I’ve tried my hand at snickerdoodle cookies. I’ve never really made them before because I didn’t find them amazing. Wesley does though. We’re complete opposites. Our zodiac signs say so. These however were quite tasty. They were cakey, but chewy. It’s an awesome cookie. I think that would be an awesome cookie bake for the black and white cookie also known as the half moon. Not to get off subject, but the chocolate half moons at the Wegman’s in Hornell, NY are amazing. I had some at the Wegman’s in Binghamton, NY and they were a touch of a let down. So, If you ever find your way to the very small area, try them. YUM.
I think if there is a snickerdoodle recipe to be tried, this is the one. It’s a wonderful textured cookie. I made mine huge like most of my cookies so I only got about a dozen cookies out of this recipe. I think if you make your cookies in a regular cookie scoop or with a tablespoon you’ll probably get two dozen cookies.. just saying.
I hauled the left over cookies down to my parents. My mom finished off two of them and Wesley got the other two. They’re both huge cookie lovers. Speaking of going down to my parents, we went to the flea market down in that area. Every time we go, I see these humongous cookies that look so fluffy and perfectly baked. Each time I tell Wesley that we should get some. I get back to the truck and take a huge bite and then pout. The disappointment sets in. I can not believe a cookie that looks so beautiful tastes like raw flour and old butter. I think she forgot the peanut butter in my peanut butter cookie and used old chocolate chips that were rolled on the floor for the chocolate chip cookie. I’m taking a pledge to never buy a cookie from there again. It only took 10 tries. Don’t judge.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup shortening, butter flavored
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 + 3/4 cup cake flour
- 1 + 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 T. cinnamon
- Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.
- In the mixing bowl, add in the butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape the sides of the bowl down.
- Add in 1 cup granulated sugar and the brown sugar. Mix on medium until light and fluffy.
- Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing. Once both eggs are incorporated, scrape down the sides.
- Add in the cake flour, baking powder, and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.
- In a shallow bowl, add in 1 cup granulated sugar and cinnamon. Stir together.
- Scoop the dough with a cookie scoop and place into the cinnamon sugar. Roll the dough into it’s completely covered.
- Place on baking sheet to bake. Leave 1 to 2 inches between each cookie. Once the cookie sheet is full, bake for 12-16 minutes depending on the size of your cookies. Mine were huge and they took about 16 minutes.