Snickerdoodles

    Can there really be anything wrong with cookies rolled in cinnamon and sugar?  I think not. Now that the holidays are here, I think you could use a new cookie recipe in your life to shake up traditions.  What do you think?
    If you have ever made Snickerdoodles before, I guarantee that you haven’t made them like this. It is the BEST Snickerdoodle recipe. This recipe has no shortening AND stays soft for days. (Leave your old, hard-as-a-rock, shortening filled cookie recipe at the door.) These cookies are not only deliciously soft and chewy, but they’re pretty too! 

Ingredients
    • 2 1/4 cups flour
    • 1 teaspoon baking soda
    • A sprinkling of salt
    • 1/2 teaspoon cinnamon
    • 2 sticks of salted butter (I never use unsalted butter in baking), at room temperature (important!)
    • 3/4 cup brown sugar, packed and a little overflowing
    • 3/4 cup granulated sugar
    • 2 eggs
    • 1 overflowing teaspoon vanilla (I pour it into the measuring spoon and then keep going slowly until it overflows slightly)
    • 2 tablespoons granulated sugar (for rolling)
    • 1 ½ teaspoons cinnamon (for rolling)
    • Reynolds Parchment Baking Sheets (pre-cut for your baking pleasure)

Instructions
    Preheat oven to 350°. Whisk together the flour, baking soda, salt, and cinnamon in a mixing bowl.  Set aside.
    Using a stand mixer (with the paddle attachment) or a handheld mixer, beat the butter, brown sugar, and sugar on low/medium until combined, smooth, and creamy.
    When the butter and sugars are combined and creamy, add the eggs one at a time. Then add the vanilla.  
    With the mixer running on low, slowly add the dry ingredients in batches so that it can properly incorporate into the wet ingredients. Continue until you have added all the dry ingredients.  
    In a small bowl, mix together the remaining cinnamon and sugar. Mix well. Take out 2 cookie sheets and lay the parchment baking sheets on them. Using an ice cream scoop, take a scoop of dough, put it into your hand and form it into a ball. Roll the dough into the cinnamon sugar mix until it’s completely covered and place onto the cookie sheet.
    Place the tray in the oven and set the timer for 9 minutes. If they don’t look done at all, let them cook for another minute. (They cook fast so watch them!) The cookies should be golden brown on the edges and still look slightly uncooked in the middle. Don’t worry.  They will finish cooking when they come out of the oven on the sheet.  Let them sit on the pan for at least 4-5 minutes.  You can slide the entire sheet off the pan with the cookies on it. Place another sheet on the pan and finish up the dough. This recipe should make 2 1/2 dozen cookies.  Enjoy!
    For more delicious recipes and cooking tips from Tiffany, head on over to www.whatchacookinggoodlooking.com.