I just had to share this recipe. It was so delicious! I first saw it here on A Tossed Salad Life (thanks for sharing, Emily!). The original recipe can be found here. Based on the comment feedback (I think plus the original poster was in a high altitude setting), I made a change which I think helped it from being too cake like which was the complaint of a lot of people.
This recipe was the first time I ever used my KitchenAid Stand Mixer. I can never go back. I don't think, until this moment, that I have ever truly creamed butter or shortening. I may have found true happiness.
-1 cup butter or shortening (I used the latter)
-1 1/2 cups of sugar
-2 eggs (this is the difference from the original recipe)
-1/4 cup sour cream
-2 cups flour
-1 teaspoon baking soda
-1 teaspoon cream of tartar
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/3 cup sugar
-1 tablespoon cinnamon
1. Cream shortening (or butter) and 1 1/2 cups sugar. Add eggs, one at a time, scraping the bowl between eggs. Mix in sour cream.
2. In a separate bowl, combine flour, baking soda, cream of tartar, baking power, and salt. Mix into shortening mixture.
3. In a third bowl, combine 1/3 cup sugar and cinnamon. Sprinkle half into a 9x13 pan. Spread batter on top. Top with remaining sugar/cinnamon mixture.
4. Bake at 350 degrees Fahrenheit for 25-30 minutes.
Make sure you get those beautiful snickerdoodle cracks.
Thanks again, Emily! I can't wait to make these again!
I'm linking up here!
The following blog was kind enough to feature me: