I have tried a fair amount of snickerdoodle recipes before, and this is the one I keep coming back to. The key to these cookies is to be generous with their size. I have made them before in the past as smaller versions, and while they were good, making big, bakery-style versions of them is even better. I use a muffin scoop and the result is a cookie that is perfectly crisp on the outside with a nice big area of soft and chewy goodness on the inside.
Snickerdoodles
Serves: 1.5 dozen
Ingredients
- ½ cup butter, softened
- ½ cup shortening
- 1½ cups white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- ½ teaspoon salt
- 3 tablespoons white sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat oven to 400 degrees F.
- Cream together butter, shortening, 1½ cups sugar, eggs, and vanilla. Add in flour, cream of tartar, baking soda, and salt and mix until just combined. Using a large cookie scoop (about ¼ cup), scoop out dough and form into rounded balls.
- Mix the 3 tablespoons sugar and cinnamon together. Roll dough balls in mixture to coat. Place cookies on a baking sheet covered in parchment or a silicon baking mat, 6 per sheet. Press down on the balls gently to flatten them slightly.
- Bake 7-10 minutes, until just set up on the edges but still a little doughy looking in the middle. Remove from baking sheet and let cool on a cooling rack.
Notes
Source: Adapted from http://allrecipes.com/recipe/mrs-siggs-snickerdoodles/
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