Snickerdoodles are always a classic Christmas throwback. Something about it reminds me of my childhood. I’m not sure if its the simple and uncomplicated flavors of vanilla and the edginess of cinnamon as a child. Or if its the name that always makes me crack a smile. But Either way its one of the most identifiable cookies for kids of all ages. To make these a little more festive, I chose to add on a reindeer face. The eyes you can buy premade online or any baking goods section of a craft store ( try Michael or AC Moore). Or you can make them with white chocolate if you are super ambitious and have that kind of time! Then for the antlers I tempered some semi sweet chocolate, and mixed in 1/2 tsp melted Crisco for shine and smoothness. Lastly, pour the chocolate mixture into a in a ziplock bag and snip the end to act as a piping bag. Work quickly! Then use an M&M for a nose. Voila !
Snickerdoodle Cookies (Reindeer)
Ingredients
- ½ cup salted butter
- ½ cup Vegetable Shortening
- 1 ½ cup sugar
- 2 eggs
- 2 ¾ cup flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 2 TBSP Sugar
- 1 TBSP Cinnamon
Instructions
- Preheat oven to 375, cover baking sheet in parchment paper or a silicone baking mat
- In a small bowl combine the cinnamon and sugar (2 TBSP) in a small bowl. Set aside.
- In a large bowl combine the flour, cream of tartar, baking soda, salt. Set aside.
- In a large mixer combine the butter, shortening and sugar. Gradually add in the eggs.
- Then gradually add in the flour mixture. Until the dough is formed.
- Shape the dough into 1 inch balls and roll in the cinnamon sugar mixture. Then place it on the baking sheet approximate 2 inches apart.
- Bake 8-10 Mins. Cool, Decorate and Enjoy
