Updated: Kieran was nice enough to share some snickerdoodle photos with me for this post since I didn’t have any. You will note that his pictures rock!! Someday I’ll have to ask him to share his secrets with me 🙂
I love snickerdoodles. There’s something about their cinnamon-sugar goodness that I find irresistible. So, I knew that if I made these and left them sitting on our counter there was a good chance I’d eat way more of them than I needed to. Instead, I brought them into work today and let my co-workers enjoy them 🙂 Unfortunately, I forgot to take pictures before they were devoured. I still wanted to share the recipe, though, because these are fantastic! A number of my co-workers asked me to bring them the recipe, which I consider the ultimate compliment when it comes to baking. I definitely recommend giving these a shot!! They’re quick and easy and well worth the minimal effort required.
from Baking Illustrated, by Editors of Cook’s Illustrated Magazine
2 1/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool
1/4 cup vegetable shortening
1 1/2 cups granulated sugar, plus 3 tablespoons for rolling dough
2 large eggs
1 tablespoon ground cinnamon for rolling dough
Preheat the oven to 400 F. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, cream the butter, shortening and the 1 1/2 cups sugar at medium speed until combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs. Beat until well combined, about 30 seconds.
Add the dry ingredients and beat at low speed until just combined, about 20 seconds.
Mix the 3 tablespoons sugar for rolling and the cinnamon in a shallow bowl. Working with a heaping tablespoon of dough each time, roll the dough into 1 1/2 inch balls. Roll the balls in the cinnamon sugar and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake until the edges of the cookies are beginning to set and the centers are soft and puffy, 9 to 11 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets 2 to 3 minutes before transferring them with a wide metal spatula to a wire rack.