Okay, this is going to come as a great surprise. I have never had or made a snickerdoodle until the first time I made them in 2009. Not sure how I missed this bandwagon, but I did. Completely. My mom never made them and I’d love to be able to ask now if she even knew what they were, but I can’t, and I’m betting she had no earthly idea.
When I made these in 2009 both the Boy and the MotH really liked them. I think it is because they are not too sweet. Neither are huge on sweets, unless you count the Boy’s thing with M&M cookies – can’t say I blame him though.
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/4 cup sugar
2 tsp cinnamon
Preheat oven to 400 degrees F.
In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside.
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.
In a small bowl, mix together sugar and cinnamon.
Shape spoonfuls of cookie dough into 1″ balls, then roll in raw 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 for cinnamon sugar toast. But butter will be involved. Yep.
This is from one of my favorite blogs Pinch My Salt. I really like finding out what Nicole is up to – you never know and to me that’s the best kind of cooking blog. I think I may have to get out of my cookie rut, but somehow I don’t think that’s going to happen any time soon. There is nothing wrong with a rut as long as you are enjoying yourself. In my opinion, anyway.