No puffy, dry snickerdoodles allowed! Snickerdoodles are the perfect little cookie (my favourite, if I'm being honest!). I like the tender interior and the crisp cinnamon sugar on the exterior. I add a little extra cinnamon, and use butter and shortening to get the perfect texture and flavour. Watch the baking time; you want a soft cookie (unless you prefer a crunchy snickerdoodle).
Ingredients
1/2 cup shortening
1/2 cup butter, unsalted, soft (at room temperature)
1 1/2 cups white sugar
2 eggs
1 tsp cinnamon extract
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
See notes:
sugar for rolling
cinnamon for rolling
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven to 400F (This a higher temperature than usual for cookies; if the temp is too low the cookies will spread thinly).
2. Cream butter and shortening together in mixing bowl with the paddle (make sure that butter is soft; you want it to blend easily with the shortening). Now add sugar and blend together 1 to 2 minutes with the mixer (do not over-cream). Add eggs and cinnamon extract. Blend until incorporated and becomes one product.
3. Now mix together dry ingredients: flour, cream of tartar, baking soda, and salt. Then add to the wet batter. Blend together so that no flour steaks remain.
4. Grease cookie sheets. Roll balls 1 1/2" or so, in a mixture of sugar and cinnamon; ratio of 2 tbsp sugar to 2 tsp cinnamon powder. Place on sheets a few inches apart and bake 7 to 9 minutes on the middle rack (keep an eye on the colour and look on the bottom).
Susie's Tips and Tricks
If your cookies spread, the oven temperature is too low.
Cookies made with cream of tartar will rise and fall to give you that crinkly top we love so much. It also gives that traditional tang. Don't substitute!
Shortening is important in this recipe; it helps the cookie hold shape with less spread (I buy an organic shortening).
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