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| These Perfect Snickerdoodles have crisp edges and soft puffy centers. They are flavorful and oh so simple to make! |
Ingredients:
1/2 cup regular or butter flavored shortening
1/2 cup butter, room temperature
1 cup sugar
1/3 cup brown sugar, packed
1/2 cup buttermilk or sour milk
1 egg
2 teaspoons vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon sea salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
parchment paper (optional)
Coating:
1 cup white sugar
3 teaspoons cinnamon
Method:
In a large mixing bowl, beat together the shortening, butter and sugars until smooth. Add the buttermilk, egg and vanilla. Beat until well combined. Sift together the flour, baking soda, cream of tartar, salt, nutmeg and cinnamon. Add to the sugar mixture and beat until well blended and formed into a dough. Cover and refrigerate the dough for 1 hour or overnight.
Preheat oven to 350*. Lightly grease or line cookie sheets with parchment paper. In a small bowl, stir together 1 cup sugar and the cinnamon. Take approximately 1 tablespoon of dough and roll it into a ball about 1 1/2 inches in diameter. Roll the ball in the small bowl of cinnamon sugar. Place the rolled balls about 2 inches apart on the prepared cookie sheets.
Bake for 10 to 12 minutes. Cool briefly on the cookie sheets and then transfer to a rack to finish cooling completely. Store in an airtight container, in the refrigerator. Makes approximately 5 dozen cookies.
Notes:
The trick to getting a Snickerdoodle to keep its puffy shape and not flatten, while baking, is to chill the dough before baking.
Buttermilk adds to the texture and flavor, as do the spices and cream of tartar.
The flavor of these cookies improves on the second day and they travel and ship well.
Save the leftover cinnamon sugar in a jar with a shaker top. Use to sprinkle on foods like oatmeal or toast.
1/2 cup regular or butter flavored shortening
1/2 cup butter, room temperature
1 cup sugar
1/3 cup brown sugar, packed
1/2 cup buttermilk or sour milk
1 egg
2 teaspoons vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon sea salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
parchment paper (optional)
Coating:
1 cup white sugar
3 teaspoons cinnamon
Method:
In a large mixing bowl, beat together the shortening, butter and sugars until smooth. Add the buttermilk, egg and vanilla. Beat until well combined. Sift together the flour, baking soda, cream of tartar, salt, nutmeg and cinnamon. Add to the sugar mixture and beat until well blended and formed into a dough. Cover and refrigerate the dough for 1 hour or overnight.
Preheat oven to 350*. Lightly grease or line cookie sheets with parchment paper. In a small bowl, stir together 1 cup sugar and the cinnamon. Take approximately 1 tablespoon of dough and roll it into a ball about 1 1/2 inches in diameter. Roll the ball in the small bowl of cinnamon sugar. Place the rolled balls about 2 inches apart on the prepared cookie sheets.
Bake for 10 to 12 minutes. Cool briefly on the cookie sheets and then transfer to a rack to finish cooling completely. Store in an airtight container, in the refrigerator. Makes approximately 5 dozen cookies.
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| Soft Snickerdoodle Cookies |
The trick to getting a Snickerdoodle to keep its puffy shape and not flatten, while baking, is to chill the dough before baking.
Buttermilk adds to the texture and flavor, as do the spices and cream of tartar.
The flavor of these cookies improves on the second day and they travel and ship well.
Save the leftover cinnamon sugar in a jar with a shaker top. Use to sprinkle on foods like oatmeal or toast.
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| Leftover Cinnamon Sugar |
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