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Posted: August 26, 2016
Recipe by: Misty K.
Source: America's Test Kitchen Family Cookbook
This is a new favorite cookie for me. Even the name 'Snickerdoodle' makes me giggle! It's a light, fluffy, chewy and delicious cookie rolled in cinnamon and sugar with a pretty crinkly-topped look.
Active Time
15 minutes
Total Time
40 minutes
Yields
2 dozen cookies

Ingredients:

  • 1-3/4 c. sugar
  • 1 tbsp. cinnamon
  • 2-1/2 c. all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. (1 stick) unsalted butter, softened
  • 1/2 c. vegetable shortening
  • 2 large eggs

Directions:

  1. 1. Preheat your oven to 375° and adjust an oven rack to the middle position.
  2. 2. Combine 1/4 c. of the sugar and the cinnamon in a dish and put it aside for use later.
  3. 3. Whisk the flour, cream of tartar, salt and baking soda in a large bowl and also set aside.
  4. 4. Beat the rest of the sugar, butter and the shortening in the mixing bowl for approximately 3-6 minutes on medium speed. It should be a light and fluffy consistency when done mixing. Beat in the eggs, one at a time, for about 30 seconds, scraping the sides of the bowl and beaters as needed.
  5. 5. Turn the mixer speed to low and slowly mix in the flour mixture until combined. Use a rubber spatula and give the dough a stir to make sure everything is combined.
  6. 6. Using wet hands, roll 2 tbsp. of dough at a time into balls, then gently roll the balls in the cinnamon sugar mixture you set aside earlier. Lay the cinnamon sugar rolled dough balls on two parchment-lined baking sheets, about 2-1/2 inches apart. Bake the cookies, one sheet at a time until you see the edges are set and just beginning to brown and the centers look soft and puffy, about 10-12 minutes. Make sure to rotate the baking sheet about halfway through baking.
  7. 7. Let the cookies cool on a baking sheet for about 10 minutes and then transfer them to a wire cooling rack until you're ready to snack on this delicious little treat!

Author's Notes:

I kept a measuring cup filled with water close by to wet my hands every 4-5 dough balls, otherwise the dough stuck to my hands. To mix the batter I used an Ankarsrum mixer with the roller and scraper tools.

Images:

Delicious snickerdoodle cookie!
Delicious snickerdoodle cookie!
Mixing the dough in the Ankarsrum mixer.
Mixing the dough in the Ankarsrum mixer.
Cookies baking.
Cookies baking.

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Snickerdoodle Cookies

Source: America's Test Kitchen Family Cookbook

  • Prep
    15 minutes
  • Total Time
    40 minutes
  • Yields
    2 dozen cookies

Description

"This is a new favorite cookie for me. Even the name 'Snickerdoodle' makes me giggle! It's a light, fluffy, chewy and delicious cookie rolled in cinnamon and sugar with a pretty crinkly-topped look. "

Ingredients

  • 1-3/4 c. sugar
  • 1 tbsp. cinnamon
  • 2-1/2 c. all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. (1 stick) unsalted butter, softened
  • 1/2 c. vegetable shortening
  • 2 large eggs

Directions

  1. 1. Preheat your oven to 375° and adjust an oven rack to the middle position.
  2. 2. Combine 1/4 c. of the sugar and the cinnamon in a dish and put it aside for use later.
  3. 3. Whisk the flour, cream of tartar, salt and baking soda in a large bowl and also set aside.
  4. 4. Beat the rest of the sugar, butter and the shortening in the mixing bowl for approximately 3-6 minutes on medium speed. It should be a light and fluffy consistency when done mixing. Beat in the eggs, one at a time, for about 30 seconds, scraping the sides of the bowl and beaters as needed.
  5. 5. Turn the mixer speed to low and slowly mix in the flour mixture until combined. Use a rubber spatula and give the dough a stir to make sure everything is combined.
  6. 6. Using wet hands, roll 2 tbsp. of dough at a time into balls, then gently roll the balls in the cinnamon sugar mixture you set aside earlier. Lay the cinnamon sugar rolled dough balls on two parchment-lined baking sheets, about 2-1/2 inches apart. Bake the cookies, one sheet at a time until you see the edges are set and just beginning to brown and the centers look soft and puffy, about 10-12 minutes. Make sure to rotate the baking sheet about halfway through baking.
  7. 7. Let the cookies cool on a baking sheet for about 10 minutes and then transfer them to a wire cooling rack until you're ready to snack on this delicious little treat!

Author's Notes

I kept a measuring cup filled with water close by to wet my hands every 4-5 dough balls, otherwise the dough stuck to my hands. To mix the batter I used an Ankarsrum mixer with the roller and scraper tools.

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