This year I participated in the 3rd annual Great Food Blogger Cookie Swap hosted by love & olive oil. I missed last years and was so happy I got to participate this year! There seriously is nothing better than coming home to a box of cookies at the door I went with a classic this year and sent out my favorite snickerdoodle recipe- Mrs. Sigg’s. I’ve made them before and kept the cookies sealed for days and they still taste soft and chewy!
Mrs. Sigg's Snickerdoodles
For the dough:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the topping:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F.
- Mix together the wet ingredients first- butter, shortening,1 1/2 cups sugar, eggs and vanilla.
- In a separate bowl, blend the flour, cream of tartar, baking soda and salt.
- Gradually add the flour mixture into the wet ingredients until blended together.
- Chill the dough for at least 15 minutes.
- Mix together 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon in a small bowl.
- Spoon out the chilled dough using a tablespoon and roll ball in the cinnamon sugar mixture.
- Drop on a cookies sheet with parchment paper and place 2 inches apart.
- Bake for 8 minutes.
- Cool and serve!
Christine Broyhill | If you give a gal a mixing bowl...
For the cookie swap, we had to make three dozen cookies and send a dozen to three different food bloggers that we got the names of. This was my attempt (emphasis on attempt) at pretty packaging.
In return, you receive three different dozens of cookies from three different bloggers! I received some yummy traditional peanut butter ones, snickers cookies and salted chocolate chunk cookies. Our pantry wasn’t lacking in sweets 😉 I’ll definitely do it again next year!