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Halloween Snickerdoodles with Cinnamon Chips
Servings: 3 dozen cookies
Ingredients
- 2 ¾ cups all-purpose flour*
- 2 teaspoons cream of tartar*
- 1 teaspoon baking soda*
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter
- ½ cup solid vegetable shortening
- 1 ½ cups sugar*
- 2 large eggs
- 1 cup cinnamon chips
- 2 tablespoons granulated sugar
- 2 tablespoons orange sanding sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 400°degrees. Line baking sheets with Silpats or parchment paper.
- Whisk together flour, cream of tartar, baking soda, and salt; set aside.
- In a large mixing bowl, combine butter, shortening, and 1 ½ cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add eggs and beat to combine. Add dry ingredients and beat to combine. Stir in cinnamon chips.
- Make Cinnamon Sugar: In a small bowl, combine 2 tablespoons sugar, orange sugar and the ground cinnamon.
- Use a small ice cream scoop to form balls of the dough. Roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are set in center and begin to crack (they will not brown), about 8 - 10 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to a wire rack to cool.
- Store in an airtight container up to 1 week.
Notes
*High altitude changes: ¾ teaspoon baking soda, 1 ½ teaspoon cream of tartar, 1 ½ cup sugar minus 1 tablespoon sugar, 2 ¾ cup flour + 3 tablespoon flour
Adapted from Martha Stewart