Now I know what you’re thinking… you’re thinking that Cinnamon Sugar Cookies = Snickerdoodles. Well, kind of. I actually set out to make Snickerdoodles but ended up with Cinnamon Sugar Cookies instead. I had all of my ingredients out and ready to go, but when it came time to add the cinnamon and sugar, I accidentally added it to the mixture instead of setting it aside to roll the dough in before baking. I stared at my mixer for a few minutes trying to decide if I should try to scrape out the cinnamon and salvage the Snickerdoodles, or just go with it and see how it turned out. I was afraid adding that much cinnamon to the mix would make the cookies have a dry, overpowering cinnamon flavor.
I am so glad I decided to just go with it and make them as is. I’ve shared before how my husband is not a big “sweets” person, and he LOVED these cookies. I even caught him sneaking them before I was able to photograph them. I packaged up a small sandwich bag of them for him to take to work and put the rest in a storage size bag… the next morning he took the big bag and left the smaller one haha! They have the cinnamon nostalgia of a Snickerdoodle, but the soft vanilla flavor of a sugar cookie. If you love cinnamon, then you will love my Cinnamon Sugar Pecans and Cinnamon Sugar Mini Muffins.
- 1 cup shortening
- 1 1/2 cup sugar
- 3 eggs
- 2 3/4 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Cream shortening, sugar, and eggs.
- Sift together flour, baking powder, cinnamon, and salt.
- Combine dry ingredients with egg mixture and stir in vanilla.
- Bake for 8-10 minutes on an ungreased baking sheet until lightly browned but still soft.