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My husband used to buy these cookies by the dozen from the store, and it was always one of those circumstances when I became immediately excited…then frustrated because I knew I’d end up eating half a dozen of them within the first three minutes of their arrival.  Who could resist the soft, cinnamon buttery goodness of those cookies topped with the perfect balance of cinnamon and sugar?  I sure couldn’t, and I’m starting to think it may be a super power to avoid these if at all possible. Personally I should be wearing a cape to be able to walk past these without snagging one.

These days, it’s me providing our home with these cookies…and my husband is now the one who is grumbling about how much he loves them while he shoves three in his mouth.  Oh, how the tables have turned.

And if you’ve ever been at Krafty Draft Brew Pub when I showed up with a batch of these guys, you’ve seen the employees faces light up when they find out I’m loaded with Snickerdoodles. In fact, it’s my ONLY responsibility when we have parties together. “Erin, bring the Snickerdoodles.”


For the cookie dough:

1 cup unsalted butter, softened

2 tablespoons shortening

1 cup granulated sugar

1 cup light brown sugar

1 tablespoon honey

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

For the topping:

2 tablespoons granulated sugar

2 tablespoons light brown sugar

1 tablespoon cinnamon

Preheat oven to 375 degrees.  In a medium mixing bowl, beat butter and shortening at medium speed with an electric mixer.  Add sugars and honey, continue mixing for another 2 minutes. Add eggs and vanilla, continue beating until blended.  In a smaller mixing bowl, combine flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.  Gradually add flour mixture to the butter mixture while continuing to mix at medium speed.  Set cookie dough in refrigerator for 15 minutes.  In a small bowl, stir together 3 tablespoons sugar and 2 teaspoons cinnamon.  Using a cookie scoop to measure out dough, roll dough in cinnamon sugar mixture, then place on silicone lined cookie sheet.  Bake for 10-12 minutes, until a light golden color.  Remove from oven, leave cookies on stone or sheet for another 10 minutes.  Transfer to a cooling rack lined with paper towels or parchment paper (this keeps the cookies from developing indentions from the cooling rack) to cool using a spatula.  Store in airtight container.

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By | 2022-01-31T21:07:12+00:00 February 16th, 2018|Cookies, Desserts, Holiday|0 Comments

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