Snickerdoodles
Ingredients
- ½ c. one stick unsalted butter, softened to room temp
- ½ c. shortening not butter flavor!
- ½ c. powdered sugar
- ½ c. granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- 2 1/3 c. all-purpose flour
- 1 pkg. INSTANT vanilla pudding mix
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- Cinnamon/Sugar mix make it to your own tastes, but I use 1 c. granulated sugar, ¼ c. turbinado sugar (sugar in the raw and 1 ½ Tbsp. ground cinnamon… I like the crunch of the turbinado sugar)
Instructions
- Heat oven to 375°F. Line two baking sheets with parchment.
- In a large mixing bowl, cream together the butter, shortening, and both sugars until creamy.
- Add eggs one at a time, mixing well after each addition. Add vanilla. Beat until fluffy and lightened in color, about 2 minutes.
- In a medium mixing bowl, whisk together the flour, pudding mix, baking powder, baking soda and salt. Add to the wet ingredients in two batches being careful not to overmix.
- Use a cookie scoop to portion out 18 cookies, tossing each cookie in the cinnamon/sugar mixture before placing them 2 inches apart on a cookie sheet. For best results only put 9 cookies on each sheet.
- Bake cookies ONE SHEET AT A TIME for 8-12 or just until the edges start to turn light golden brown and the tops start to crack.
- Cool on a sheet tray for 5 minutes then remove to cool directly to a cooling rack and let cool completely. Store in an airtight container for up to a week or freeze for up to 3 months.
Tried this recipe?Let us know how it was!
Posted in: Totally Baked Goods