Sunday, June 10, 2012


Snickerdoodles are a really good feel good cookie. Eating one is like getting a big warm cinnamony hug. This recipe is a good one because the cookies stay really soft and have lots of flavor. They call for cream of tartar make sure you don't leave that out, other wise the cookies could turn out flat or just plain dull. (FYI: I just googled what cream of tartar is and was thoroughly surprised, byproduct of the wine making process...what??) Anyway these cookies are great give them a shot, you wont regret it.


For the cookies:
2 1/2 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
8 tbsp (1 stick) butter, softened
1/2 c. vegetable shortening
1 1/2 c. granulated sugar
2 large eggs

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

Preheat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. In a large bowl (or 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.

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 on greased cookie sheets, one sheet at a time, until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes. Remove the cookies to a wire rack to cool completely.

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