Thursday, August 8, 2013

Buttery CinnaDoodles


I love Snickerdoodles as much as the next guy, but today I decided an experiment was necessary. What if I left out that weird tasting cream of tartar? added cinnamon? added vanilla? added butter? What would THAT cookie taste like?

Answer?? Buttery-Cinnamon-Deliciousness. Friends, these aren't your average Snickerdoodles (because they're not Snickerdoodles at all), but they are glorious. You simply MUST try them.

Buttery CinnaDoodles
recipe by
Makes 2-1/2 dozen cookies

1 stick (1/2 cup) butter, unsalted
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
1 egg
2 tsp vanilla
2-1/2 cup flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
for topping
2 tsp cinnamon
2 Tbsp sugar

Preheat oven to 350 degrees.

In a large bowl, beat together butter, shortening, brown and white sugar until creamed. Beat in egg and vanilla. Add in flour, baking soda, salt and cinnamon and stir until combined.

In a separate, small bowl, stir together cinnamon and sugar topping.

Use a cookie scoop to create dough balls that are evenly shaped. Roll each ball in the cinnamon sugar mixture and arrange 2 inches apart on a cookie sheet lined with silicone baking mat or parchment paper.

Bake for 9-10 minutes, until tops are crackled and edges are just golden brown. Let cool on a baking sheet 2-5 minutes and transfer to a wire rack to cool completely before storing.

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  1. They look amazing!! Thank you for sharing the recipe! :)

    Feel free to visit my blog as well if you wish! <3

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  2. Is it important to use both butter and shortening? Why not all butter?