Today is Aaron Rodgers’ birthday. Now, I’m not a big football fan, but many of my friends are, which is how I know today is Aaron Rodgers’ birthday. I lived in Wisconsin for 14 years, home of the Packers, and when I think of Aaron Rodgers and the Packers, I think of my friend Nichole, who is from Wisconsin. And when I think if Nichole, I think of Snickerdoodles, her favorite cookie.
(Like how I went from December 2nd to Snickerdoodles? I’m smarter than your average bear.)
So Aaron, Pack, Wisconsin, and Colie, this cookie is for you.
I made this cookie years ago (at Nichole’s house, actually) and it was Trisha Yearwood’s recipe. Today, when I wanted a Christmas-fied up version of a snickerdoodle, Trisha’s recipe again popped up…in someone else’s blog. I guess Mrs. Garth Brooks isn’t just a country singer given her own Food Network show because of her name…she is actually pretty legit!
Now, the recipe calls for sifting together the dry ingredients. Because it’s only December 2nd, I did it. But had I waited until like December 16th to make this cookie, it would be just a regular measure-and-dump. I hope the recipient of these cookies enjoy the extra effort taken.
I mixed it all up and went hunting for my colored sugars. Thankfully, I always seem to have those in abundant supply. And because it’s Christmas, I stuck with the traditional red and green…no black or lavender today!
Now when I moved into my new place earlier this year, I ordered some new bowls from Amazon. They were white! They were cheap! They came in a pack of six! And…when I got them…they were super tiny. Not what I needed for morning cereal. Thankfully, my laziness in returning them meant they were still in my cabinet, and ready to fulfill their destiny.
Because I love you all and want to make a good impression right now, I put them on my cookie sheet in alternating order. So pretty, but truth be told, after I snapped this picture, it was every colored-cookie for themselves. I don’t have time to prettify my cookie sheets.
In and out of the 400 degree oven, and my house smelled like Christmas.
Trisha Yearwood’s Snickerdoodles
1/2 cup salted butter, softened
1/2 cup vegetable shortening
1 1/2 cups plus 2 tablespoons sugar
2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons ground cinnamon
Preheat the oven to 400 degrees F.
In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
In a small bowl, stir together the remaining 2 tablespoons sugar (*I used colored sugar) with the cinnamon.
Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.