I’ve been sitting on these cookies. I mean, I’ve been sitting on the recipe for these cookies.
I first made these delightful treats nearly two years ago for a bake sale. My singer/actor friends (Mickey and Judy) and I needed to raise money to produce a musical. The show was in August, and it didn’t seem right to post about cinnamon-kissed cookies perfect for Christmastime in the sweltering summer heat.
So I tucked the recipe away, and made a mental to note to share the recipe closer to the holidays. Then I forgot about them entirely until somewhere around St. Patrick’s Day 2012. Well, shoot, I thought (except I probably thought a stronger word than ‘shoot’). Now I’ll have to wait another eight months before I can post this recipe! How will I sleep at night, knowing all my imaginary internet friends will be again deprived of my snickerdoodles with cinnamon chips?
As it turns out, I slept just fine. Christmas 2012 came and went, and I forgot, once more, to share the recipe. I’m pretty sure that if I file this recipe away again, by the time you get it, you’ll be able to bake the cookies in the glove compartment of your flying car.
I suppose you could serve them for Valentine’s Day, with some line about your sweet-hot cinnamon love. But that’s your business.
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup shortening
- 1½ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 10 ounces cinnamon chips
- ¼ cup sugar
- 2 teaspoons cinnamon
- In a medium bowl, whisk together flour, cream of tartar, baking soda and salt.
- In a large bowl, cream together butter and shortening with the sugar until light and fluffy. Beat in eggs, one at a time, then beat in the vanilla.
- Gradually beat in the dry ingredients on low speed until well combined. Stir in cinnamon chips.
- Combine the sugar and cinnamon in a small bowl.
- Shape spoonfuls of cookie dough into 48 1-inch balls, then roll in sugar/cinnamon mixture. Place on a parchment-lined cookie sheet, leaving just enough space between the cookie dough balls that they don’t get stuck together.
- Place the filled pan in the freezer. You don’t need to cover it, but make sure to keep it flat so the balls don’t shift and get stuck together.
- Freeze until the cookie dough balls are hard.
- Meanwhile, take a gallon sized zip top freezer bag and label it with the recipe name, date, cooking temperature and time details.
- Transfer the frozen cookie dough balls from the pan to the labeled bag. Remove as much air as possible from the bag, seal, and freeze.
- When you’re ready to bake your cookies, preheat oven to 400 degrees.
- Place the cookies dough balls on a parchment-lined cookie sheet 2 inches apart and allow them to thaw for as long as it takes your oven to preheat.
- Bake for 10 minutes for a chewy cookie and 12 minutes for a crispy cookie. Remove to a wire cooling rack. They will look wet and they’ll be slightly puffed when removed from oven but will flatten and dry as they cool. Store in an airtight container.