This epic snickerdoodle cookie from Jessie Sheehan is slightly puffy, soft in the middle, crispy-edged, and utterly delicious. Coming from her new cookbook Snackable Bakes, this cookie calls for brown sugar, vanilla, and cinnamon added to the dough which is not traditional but adds tons of flavor. This recipe is a parent's dream: fast and fun for attention spans of all ages! GET THE RECIPE ►► https://f52.co/3xcsvQK

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Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats: https://amzn.to/3lBiZBa
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Mosser 3-Piece Colored Glass Mixing Bowl Set: https://f52.co/3x7Hw6d

PREP TIME: 10 minutes
COOK TIME: 6 to 8 minutes
MAKES: 20 cookies

INGREDIENTS

For the Cookies
3 tablespoons vegetable shortening
5 tablespoons (71 g) unsalted butter, almost melted, but with a few soft but solid pieces remaining
¾ cup packed (150 g) light brown sugar
1 teaspoon vanilla extract
1 large egg, cold
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 teaspoon cream of tartar
1 ½ cups (195 g) all-​purpose flour

For the Cinnamon-​Sugar
3 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon

Recipe adapted very slightly from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (Countryman Press, May 2022).

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