Snickerdoodles!

This is one of our favorite cookies!  

They are soft on the inside, but have the crunchy cinnamon/sugar coating!

Snickerdoodle cookies  are great for a spring picnic or for an Easter brunch!

This is one recipe that I use shortening in.  I love the texture it gives these cookies!

Snickerdoodle Cookies

1 cup brown sugar

1 cup white sugar

2 cups shortening

2 eggs

2 teaspoons baking soda mixed with 2 tablespoons warm water

2 teaspoons vanilla

4 cups flour (sometimes a little more)

1 teaspoon salt

½ cup sugar plus 1 teaspoon cinnamon-mix together to roll dough in.

Mix sugars and shortening.  Add eggs and soda/water mixture.  Mix well.  Add flour and salt, mix just until it is all mixed together.  Do not over work the dough.   Roll dough into small balls, then roll in the sugar and cinnamon mixture.  Place on a cookie sheet that is sprayed with cooking spray or lined with parchment paper.  Bake at 375 degrees F.  for 10 mins.  Let cool on cookie sheet for a few minutes before transferring to cooling racks.

This recipe makes quite a big batch but the good news is that these cookies freeze well!  I put several in a glass mason jar and put the jar right in the freezer.  The cookies are protected in the jar and so they do not break very easily!   The mason jars also make a great presentation!

Put a cupcake liner on the top of the jar and you have a fun little gift to give to someone!  Who wouldn’t love to receive this fun presentation!

Have a “sweet” weekend!  Love Ya!

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