#FoodieFriday: To All The Boys I’ve Loved Snickerdoodles

MaraFoodie Friday0 Comments

Celebrating our upcoming release of Because I Love You I read a contemporary romance to get in the groove. Having just finished To All The Boys I’ve Loved Before by Jenny Han, I sit craving cookies. I love cookies, but I rarely make them anymore due to the fact that my fiancé is diabetic. I sat in my sadness until I realized I’m not diabetic and neither are my neighbors. So I made these from the back of the book, ate two, and gave the rest to my three favorite neighbors.

kitty’s favorite snickerdoodles | makes about 48 cookies

½ cup (1 stick) unsalted butter, softened
½ cup shortening
1 ½ cups white sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon.
Preheat oven to 400 degrees F.Either by hand or with an electric mixer, beat the butter, shortening, 1 ½ cups sugar, eggs, vanilla until light and fluffy. In a separate bowl, mix the all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the wet ingredients and mix until consistency is doughlike. Shape dough into rounded balls, about 1 ½ inch thick.Mix the ¼ cup sugar and cinnamon in a small bowl. Roll the balls of dough in the mixture to coat. Place on ungreased baking sheets, about 2 inches apart.Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets with a spatula to cool on a rack so the cookies don’t continue to cook. Store in an airtight container at room temperature for up to one week. (For longer storage, freeze.)

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