Snickerdoodles
My favorite Snickerdoodle recipe! It has a great flavor, slightly tangy flavor and a crinkly cinnamon-coated surface.
Servings: 24 Cookies
Ingredients
- 1 1/2 cups sugar, plus 1/4 cup for rolling
- 1 tablespoon ground cinnamon
- 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
- 8 tablespoons vegetable shortening
- 2 large eggs
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish. Whisk the flour, cream of tartar, baking soda and salt together in a medium bowl.
- Using a stand mixer, 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 eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
- Reduce speed to low and slowly add the flour mixture until combined, about 30 seconds. Give dough a final stir to ensure that no flour pockets remain.
- Working with 2 tablespoons of dough at a time, roll into balls, or use cookie scoop. Working in batches, roll half the dough balls in cinnamon-sugar to coat and set on prepared sheet spaced 2 inches apart; repeat with the remaining dough balls. For extra cinnamon and sugar flavor, roll the dough balls in the cinnamon-sugar mixture a second time. You could also roll the dough balls in decorating sugar and sprinkles, this makes it taste more like a sugar cookie.
- Bake 1 sheet at a time until the edges are set and just beginning to brown, but centers are still soft and puffy, 10-12 minutes, rotating sheet halfway through baking. (Cookies will look raw between cracks and seem underdone.)
- Let cookies cool on baking sheet for 10 minutes; transfer cookies to a wire rack and let cool to room temperature before serving.
Notes
The Cook's Illustrated magazines and cookbooks are excellent resources. They test all the recipes and research the ingredients, techniques and tools for each. Then for each recipe, they explain why that recipe works and provide detailed instructions to follow. This recipe is from their Baking Book.