Snickerdoodles

2014-09-27
  • Yield : 4 dozen
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

I pretty much followed this one to the T: Snickerdoodles Recipe : Gale Gand : Food Network

I think if I were to do it again I’d probably use a bit more cinnamon than they recommend in both the cookies themselves and the topping. They’re a little on the pale side for what I think of as Snickerdoodles, but they get the cracked top and crusty feel and friends say they’re tasty. – Wodin

Ingredients

  • 1/2 cup salted butter, softened
  • 1/2 cup vegetable shortening
  • 1 1/2 cups plus 2 tablespoons sugar
  • 2 medium eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt

Method

Step 1

Preheat the oven to 400 degrees F.

Step 2

In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.

Step 3

In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.

Step 4

Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

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