Snickerdoodle Recipe | Commercially Alternative

Friday, September 23, 2011

Snickerdoodle Recipe

My anime club had a snack day this week and we all brought in some of our favorite tasty treats. I decided to make my snickerdoodles. This is an amazing cookie recipe. My dad, who usually requires chocolate in his desserts, LOVES these cookies. I always have to leave him a couple if I make these for a party. 

The recipe is actually a tweaked version of the Joy of Cooking recipe, but the tweaking really makes all the difference. 

Makes 3 dozen

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup shortening
1 1/2 cups sugar
2 large eggs

Sift together the flour, cream of tartar, baking soda, and salt. Make sure that the cream of tartar and baking soda are fresh. Don't use baking soda that's been sitting around for a year. 

In a separate bowl, beat the butter, shortening, and sugar until light and very fluffy on medium speed.

Add and beat the eggs until well combined.

Stir in the flour mixture until it's smooth and well combined.

Refrigerate the dough. I usually make the dough the night before and then bake them up the morning of the party. 

Preheat the oven to 350 degrees F. Place the oven rack in the upper third of the oven. Line the baking sheets with parchment paper.

Separate the dough into 3. Work with one third of the dough at a time and keep the rest refrigerated. Break the third into 12 pieces and lightly roll into a rough ball. Don't make the balls too perfect as the heat of your hand will start to melt the dough. Roll the balls in a sugar and cinnamon mixture.

Sugar and Cinnamon Mixture
1/4 cup sugar
4 teaspoons ground cinnamon

Place cookies on cookie sheet and bake 8 to 11 minutes until edges are light golden brown. My cookies typically take 10 to 11 minutes, but this varies by oven. Rotate the cookies half way through.

When the cookies are done let them sit on the cookie sheet for about 5 minutes and then transfer them to a rack.

Cook only one cookie sheet at a time and let the cookie sheet cool a bit before the next batch. This will prevent your cookies from melting too soon.

These cookies truly melt in your mouth. The sugar and cinnamon create a light crisp crust and the inside is soft and moist. I really hope everyone tries these cookies and I hope you enjoy them!

1 comment:

  1. I haven't had Snickerdoodles for yearrrrssss! :O Thank you so much for posting this recipe; they look really good. @_@