Snickerdoodles are a classic cookie that everyone loves. It’s easy to make and fun to eat or should I say fun to make and easy to eat? Either way they are the perfect cookie to make around the holiday’s; especially if you have kids. My kids love to roll the dough into a ball and roll it into the cinnamon sugar. We had a really good time in the kitchen baking these and I know you will too.
Snickerdoodles:
- 2 1/2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 8 tbs (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 1 tbs ground cinnamon
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in a bowl. With electric mixer on medium-high speed, beat the butter, shortening, and 1 1/2 cups sugar until light and fluffy, 2 minutes. Add eggs, 1 at a time, mixing after each until well incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
- Combine cinnamon and remaining sugar in a bowl. Roll dough into 1 1/2 inch balls with moistened hands (we found that we did not need to have wet hands) toss in cinnamon sugar to coat, then place 2 inches apart on prepared baking sheets. Bake each sheet separately until edges are light golden brown and centers are soft and puffy, 10 to 12 minutes, rotating each sheet halfway through baking. Cool 10 minutes, then transfer to wire rack to cool completely.
Source: Americas Test Kitchen Holiday Cookies 2010
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