Snickerdoodles
Ingredients
1 3⁄4 cups sugar
2 teaspoons ground cinnamon, divided
2 1⁄2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄2 teaspoon salt
8 tablespoons unsalted butter, softened
1⁄2 cup vegetable shortening
2 large eggs
Instructions
1. Preheat oven to 375*F. Line baking sheets with parchment paper. Combine 1⁄4 cup of the sugar and 1 teaspoon cinnamon in a shallow dish for rolling. In a medium bowl, whisk the flour, cream of tartar, baking soda, salt, and remaining teaspoon cinnamon together.
2. In a mixing bowl, beat the butter, shortening, and remaining 1 1⁄2 cups sugar together on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, 1 at a time, until incorporated, scraping down the bowl and paddle as needed.
3. Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined, about 30 seconds. Give the dough a few final stirs with a rubber spatula to make sure it is combined.
4. Working with 2 tablespoons of dough at a time, roll the dough into balls, and then roll in the cinnamon sugar to coat. Place the balls on the prepared baking sheets, spaced about 2 inches apart.
5. Bake the cookies until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheets halfway through baking. (The cookies will look raw between the cracks and seem underdone.)
6. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Comments
This recipe makes about 24 cookies, is from The Cook’s Country Cookbook and finally ends my search for the Snickerdoodles of my youth. These are just about perfect. The cream of tartar and shortening help to make the cookie live up to my childhood memories. I did add extra cinnamon as the original recipe only had cinnamon in the coating and not in the batter. That, of course, would not do so I upped the cinnamon content and was very pleased with the results!
The Cook’s Country Cookbook