Sometimes a little something extra can make a huge difference. We all love snickerdoodles, and this HEATH Toffee-Studded Snickerdoodles recipe turns up the "happy" by adding HEATH Toffee Bits to the joys of a sugar cookie rolled in cinnamon. Pair with tea or stick one on top of a scoop of vanilla ice cream.
Heat convection oven to 350°F (standard oven: 400°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Mix butter, shortening and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, mixing until fully incorporated. Blend together flour, cream of tartar, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in HEATH Toffee Bits.
Stir together cinnamon and additional sugar in large bowl. Set aside. Using #20 scoop; roll each scoop in cinnamon sugar mixture. Place 2 inches apart on prepared sheet pans. Flatten cookies slightly.
Bake 9 to 11 minutes* or until lightly browned. Remove from oven; cool on sheet pans 5 minutes. Remove from sheet pans to wire rack. Cool completely.
Step 4: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.