Wednesday, June 25, 2008

Snickerdoodles for the Cookie Carnival



If you like snickerdoodles, this is the one to try! This cookie is my husbands number 1 favorite cookie, so he was excited when this one was chosen. This recipe was simple and quick to put together, roll into balls and then coat with sugar and cinnamon and bake for 10 minutes, with a quick spin after 5 minutes. Let them cool for a few minutes and move them to a cooling rack. But, if you are like my family, eat them warm, with a glass of milk!

Snickerdoodle Cookies

Ingredients
Makes 4 dozen.
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter
* 1/2 cup pure vegetable shortening
* 1 3/4 cups sugar, plus more if needed
* 2 tablespoons ground cinnamon, plus more if needed
* 2 large eggs

Directions
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.

Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

6 comments:

Deborah said...

Snickerdoodles are one of my husband's favorites as well! I'll have to give these ones a try!

Megan said...

Yours look so much more "fluffy" than mine - but I didn't use shortening. My husband loved these, but I added coffee powder to mine and froze them, and now he eats them straight from the freezer!!

kate said...

they look so great! glad you participated.

Ma Baker said...

i loved this recipe as well.
Your cookies cracked uch more than mine, perhaps because I couldn't use the shortening.
They were still so yummy though!

Cat said...

I didn't spin my pan and left it to luck to do the job. It worked! Nice cookies.

SiHaN said...

oh gosh..i do love the earthquake cracks on yours. and i do agree that these cookies are lovely!

Wednesday, June 25, 2008

Snickerdoodles for the Cookie Carnival



If you like snickerdoodles, this is the one to try! This cookie is my husbands number 1 favorite cookie, so he was excited when this one was chosen. This recipe was simple and quick to put together, roll into balls and then coat with sugar and cinnamon and bake for 10 minutes, with a quick spin after 5 minutes. Let them cool for a few minutes and move them to a cooling rack. But, if you are like my family, eat them warm, with a glass of milk!

Snickerdoodle Cookies

Ingredients
Makes 4 dozen.
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter
* 1/2 cup pure vegetable shortening
* 1 3/4 cups sugar, plus more if needed
* 2 tablespoons ground cinnamon, plus more if needed
* 2 large eggs

Directions
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.

Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

6 comments:

Deborah said...

Snickerdoodles are one of my husband's favorites as well! I'll have to give these ones a try!

Megan said...

Yours look so much more "fluffy" than mine - but I didn't use shortening. My husband loved these, but I added coffee powder to mine and froze them, and now he eats them straight from the freezer!!

kate said...

they look so great! glad you participated.

Ma Baker said...

i loved this recipe as well.
Your cookies cracked uch more than mine, perhaps because I couldn't use the shortening.
They were still so yummy though!

Cat said...

I didn't spin my pan and left it to luck to do the job. It worked! Nice cookies.

SiHaN said...

oh gosh..i do love the earthquake cracks on yours. and i do agree that these cookies are lovely!