Elizabeth’s Snickerdoodle Recipe. Elizabeth is definitely the baker at the Partybluprints Blog and the week before Christmas is one of my favorite times to drop by her house because she bakes lots of delicious cookies. I live just down the street and I think I can smell Snickerdoodles from here!
These are hands-down my son’s favorite Christmas cookie (I can’t resist them either). We like to use a variety of sprinkles to give each batch of cookies a different look and taste/texture depending on the type of sprinkles/jimmies. I have no idea where this family recipe originated – I have some basic notes scratched on a recipe card that must be 15 some years old, so I wrote down in complete recipe form how I make our Candied Snickerdoodles (most Snickerdoodle recipes call for rolling the dough balls in a cinnamon/sugar mixture.) Enjoy.
Candied Snickerdoodles: (makes approx. 40 cookies)
- 1 ½ cups sugar
- ½ cup unsalted softened butter
- ½ cup shortening
- 2 eggs
- 2 ¾ cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ¼ tsp. salt
- Preheat oven to 400°. Cream sugar, butter and shortening. Add eggs and mix thoroughly. Add remaining ingredients and mix until fully incorporated.
- Roll dough into 1” balls and then roll in sprinkles. Place on cookie sheets 1 ½” apart and bake 8-10 minutes (until bottoms are barely golden brown). Allow to cool on cookie sheet a few minutes before removing to cooling rack. Once completely cooled, store in airtight container.