I LOVE this recipe for Snickerdoodles! I have to admit, I had never had snickerdoodles until I was in my twenties, and even then I was still never a huge fan of them. But, let me tell you, these are delicious! They are the perfect combination of crunchy and soft! Sadly, it is not my recipe, but I think it is such a good one, that I decided to post it on here. I made some of these for Christmas gifts last year, and I also made some for my sister's birthday party. She loved them! Actually, everyone that ate one loved them... including my son! This recipe comes from Emeril Lagasse off of the Food Network website, which I also love! I picked this recipe for snickerdoodles because it had a 5 star rating, so I figured it must be a good one! Unfortunately, these are probably not very figure-friendly cookies, but it's okay to splurge every once in a while! :) However, I did substitute some of the flour for whole wheat flour. Enjoy!
1-1/2 cups all-purpose flour
1-1/4 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
8 tbsp (1 stick) unsalted butter, softened
1-1/2 cups sugar, plus 3 tbsp
2 large eggs
1 tbsp ground cinnamon
Preheat the oven to 350 F. Sift the flour, baking soda, and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1-1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 tbsp sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1-1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack. Serve and enjoy!