Happy New Year everyone! I have always thought a lot about new year’s resolutions. The first of a new year everyone makes resolutions to lose weight, eat healthier, read more, write more, connect more with loved ones… Whatever your resolutions, I hope you stick to them, and that 2013 is a fabulous year for you.
In 2013 I resolve to have more patience, spend more quality time with my family, cook more, watch less TV, read more books, start painting again, grow cucumbers and eggplants, blog more, take more pictures of my beautiful girls, talk Dominic into a dog, get more sleep, lose my baby weight(by the way, my baby is now three and a half)… Don’t worry, I made these anti resolution snickerdoodle cookies on New Years Eve, and they were long gone, before the clock struck 12 midnight.
These are a perfect everyday or holiday cookie, loaded with cinnamon sugar goodness. They have a crackle top, and are a bit crispy on the outside, and soft on the inside. They are a delicious choice for ringing in a sweet new year with a bottle of champagne or sparkling wine.
Some of you might remember the all butter snickerdoodle that I posted about in July 2012. This recipe for snickerdoodle cookies, is more like a classic snickerdoodle that your grandmother used to make. My grandmother did not make them, but I am sure yours did.
My Grandmother, or as we used to call her, Memaw, was from Mississippi. I remember some things about her. She was a tiny little woman with a pot belly, and a laugh to match. One day when I was visiting her, she took me into a empty square room in her house, and opened all four windows, and all the neighborhood cats came pouring into the room for their daily meal. My Memaw clearly had a system, and I have to say, It freaked me out a bit. I recall she was very stubborn, was a lot of fun, had an excellent sense of humor, and made a wicked pot of chicken and dumplings, but sadly, did not bake snickerdoodles.
This is a cookie that everyone loves. It is lovely with a cup of tea, coffee, or a glass of milk. It can be dressed up or down. It can be gifted to cheer up a dear friend, or eaten alone, crumbled over a half gallon of ice cream(after I lose my “baby weight”). I sandwiched peanut butter in between two snickerdoodles yesterday, and ate the snickerbutter sandwich slowly, relishing every bite. It tasted just like a Nutterbutter cookie, and I was in heaven.
I made a few changes to the snickerdoodle post from July 2012. I cut back on the sugar, and added vegetable shortening as one of the fats. I also added vanilla extract, and increased the cinnamon, because I like cinnamon.
Wishing everyone a very happy 2013, filled with delicious food, great health, joy, laughter and love, and snickerdoodles.
- 1/4 cup soft butter
- 3/4 cup vegetable shortening
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 1/4 cup sugar
- 2 3/4 cup unbleached all purpose flour
- 1 Tbsp cinnamon
- 2 tsp cream of tartar
- 1 tsp kosher salt
- 1 tsp baking soda
- For dipping cookie balls
- 2 1/4 Tbsp sugar
- 1 1/4 Tbsp cinnamon
- Cream together butter, vanilla, eggs and sugar
- Whisk together flour, cream of tartar, salt, cinnamon, and baking soda
- Mix dry ingredients into wet ingredients, until combined
- Preheat oven to 400 degrees F.
- Place cinnamon and sugar in small bowl for rolling dough balls
- Take out dough
- Scoop out tsp sized pieces and roll into balls
- Roll in sugar cinnamon mix
- Place on cookie sheet 2 inches apart
- Bake 8 minutes (do not overbake)
- Let sit for 5 minutes on sheet tray and move to rack to cool completely
- Cookie will flatten a little when cooled