Friday, June 15, 2012

Classic Snickerdoodles

Here's a classic for you, well at least for me.

I LOVE snickerdoodles and the rest of my family could take it or leave it.  There is just something about them that makes me want to make them all the time and eat the entire batch.

I remember as a teenager going through all my mom's recipe books and trying out the all snickerdoodles.  There were definitely some that were better than others.  I haven't made them for several years now (yep that's what happens when everyone in the family votes on what cookie to make and you are out voted everytime!) but when my sister wanted them for her "One Smart Cookie" party, I was so excited!

We tried this version and they were absolutely tasty.  Everything I remembered and nothing gets much better than rolling a butter/sugar mixture in more sugar and a little cinnamon.  Ahhhmazing!

Classic Snickerdoodles

For the cookies:
2 1/2 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening (I prefere butter flavored Crisco)
1 1/2 cups granulated sugar
2 large eggs, room temperature

For the coating:
1 tbsp ground cinnamon
1/4 cup granulated sugar

1.  Adjust an oven rack to the middle position and preheat the oven to 375°F. Line two (11X17-inch) rimmed baking sheets with parchment paper, silpat liners or lightly coat with cooking spray. Set aside.

2.  In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. In the bowl of a stand mixer, beat together the butter, shortening, and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix until well incorporated. Reduce the speed of your mixer and add the flour mixture, mixing until just combined.

3.  In a small bowl or shallow plate, combine the cinnamon and granulated sugar to coat the cookies. Roll the dough into 1 1/2-inch balls and roll in the cinnamon and sugar to coat. Place the balls of dough about 2 inches apart on the baking sheets. Bake the cookies, one sheet at a time, until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes. The cookies will flatten after they come out of the oven. Remove the cookies to a wire rack to cool completely.  Enjoy!

Source: Mel's Kitchen Cafe

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