For my final cookie of this 12 day baking extravaganza, I made one of Eric’s favorites. Eric loves snickerdoodles, and I was a total snickerdoodle hater before we got married. Then I found this recipe, added some toffee chips, and fell in love with the cookie. For snickerdoodle purists, these are also really good without my toffee chip addition.
This made around 30 cookies. This dough also freezes beautifully, and since I like to be able to have freshly baked cookies at a moment’s notice, I usually prepare the dough (rolled in the cinnamon sugar), and put the raw cookie dough balls on a tray in the freezer. Once the dough balls are frozen, I just stick them in a freezer bag and label them with the temperature and bake time. Then I can pull out a few cookies whenever I please. Just add a couple extra minutes of bake time when they come from the freezer.
- 2¾ cups flour (I used 1½ cups whole wheat, 1¼ cups all-purpose)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 stick unsalted butter, room temperature
- ½ cup Crisco vegetable shortening
- 1½ cups sugar
- 2 eggs
- 2½ tablespoons cinnamon
- ½ cup turbinado sugar
- ⅔ cup toffee chips
- Preheat oven to 400 degrees.
- Sift together the flour, cream of tartar, baking soda, and salt.
- In your stand mixer, cream the butter, shortening, and sugar. Add the eggs, one at a time.
- Add the flour mixture until combined. Stir in the toffee chips.
- In a small bowl, combine the cinnamon and turbinado sugar. Form the dough into balls and roll in the cinnamon sugar. Place on the baking sheet about 2 inches apart.
- Bake for about 10 minutes or until the cookies start to crack.