Monday, February 22, 2010

Snickerdoodles

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Source: Pinch My Salt



Snickerdoodles

2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla extract

1/4 cup granulated sugar
2 tsp cinnamon or pumpkin pie spice (or more)


1. Preheat oven to 400 degrees F.

2. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside.

3. In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. On low speed, gradually beat in flour mixture (or stir in by hand) until well combined.

4. In a small bowl, mix together sugar and cinnamon (or pumpkin/apple pie spice).

5. Shape spoonfuls of cookie dough into 1″ balls, then roll in sugar/cinnamon mixture. Place 2″ apart on ungreased (parchment-lined, if you prefer) cookie sheet and bake for 8-10 minutes. Remove to a wire cooling rack. They will be slightly puffed when removed from oven but will flatten completely as they cool. Store in an airtight container.

Yield: 5 dozen cookies

Recipe Notes: For softer, chewy cookies, take the cookies out of the oven at 8 minutes (or maybe earlier depending on your oven). For crisp cookies, allow them to bake longer. If you like an extra spicy cookie, add extra cinnamon to the sugar mixture (some recipes call for a ratio of 2 tablespoons sugar to 2 teaspoons cinnamon). Save the leftover cinnamon/sugar and try adding it to your coffee or hot chocolate!