This is my twist, or to be politically correct "swirl", on classic snickerdoodles. They look like they take a little more effort, but they are simple and tasty. I like that the cookies have a crisp exterior, yet are soft on the inside. I always aim to impress when it comes to cookies!
Tips
Parchment patron - I LOVE parchment paper for baking, but especially for cookies that are rolled or have sugar on the outside. When baked the sugar crystallizes and becomes almost impossible to get them off of the pan; the paper prevents this and I even use the paper more than once.Kid friendly - this recipe is really great for kids because they get to play with the dough. I would just keep an eye on them so that they don't eat the raw dough.
Glaze it - if you'd like to create a quick glaze to drizzle over the cookies so that the resemble cinnamon rolls, mix together: 1 cup powdered sugar,
2 tablespoons milk and 1/2 teaspoon vanilla in a zip-top bag and drizzle over the cookies.
Oven Temperature: 375 degrees
Prep Time: 15-20 minutes
Bake Time: 7-10 minutes
Servings: 4 dozen cookies
2/3 cup shortening
2/3 cup butter
2/3 cup butter
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
5) Mix together the 1/2 cup sugar and 1 teaspoon cinnamon on a plate or in a shallow dish.
6) Scoop out the dough by rounded Tablespoons onto a lightly floured surface. Roll each ball of dough into a 6-7 inch rope.
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
1) Preheat oven to 375° F. Line cookie sheets with parchment paper.
2) In a medium sized bowl, combine flour, baking soda and salt and set aside.
3) In a large bowl, cream together the shortening, butter, granulated sugar, vanilla extract until well combined. Add eggs, one at a time, beating well after each addition.
4) Gradually beat in flour mixture.
1) Preheat oven to 375° F. Line cookie sheets with parchment paper.
2) In a medium sized bowl, combine flour, baking soda and salt and set aside.
3) In a large bowl, cream together the shortening, butter, granulated sugar, vanilla extract until well combined. Add eggs, one at a time, beating well after each addition.
4) Gradually beat in flour mixture.
5) Mix together the 1/2 cup sugar and 1 teaspoon cinnamon on a plate or in a shallow dish.
6) Scoop out the dough by rounded Tablespoons onto a lightly floured surface. Roll each ball of dough into a 6-7 inch rope.
7) Press on side of the dough rope into the cinnamon-sugar mixture.
8) Carefully transfer the rope onto your prepared pans and shape the dough into a tightly wrapped swirl. Bake cookies 2-inches apart from one another.
9) Bake for 7-10 minutes or until cookies are puffed and centers are set.
10) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
10) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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