Snickerdoodles, a light, pillowy-soft and chewy sugar cookie, finished with a roll in cinnamon before baking, are a long held favorite.
Classic Snickerdoodles
Most of y'all who have followed this blog for awhile, know that I am not super huge on sweets and I am certainly not much of a baker. I do love to make all kinds of bread (because I am a bread addict), and I especially enjoy the quick and easy, sweet batter breads, because they aren't overly sweet like layer cakes tend to be. I do love a simple old school coffee cake, but overall, I'm one of those people who scrapes off the icing from most layer cakes. Yep. Blasphemous, I know.When I do have a taste for sweet, I'm more likely to reach for my family brownie recipe, simple bar cookies, or just good ole basic cookies - classic oatmeal being my top favorite. Ah, but Snickerdoodles are another you'll find at the top of my list too. They're a bit old fashioned and comforting, and they're super easy to make.
I adore cinnamon and sugar and keep a little bear shaker filled with it right on the counter so I can sprinkle a bit of it over hot, buttered toast anytime. You truly can't match the aroma of cinnamon and sugar baking together, though and that is a kitchen fragrance that brings me back to more simple times. In the craziness of this world we live in today, we all need a little bit of that kind of comfort, don't you think?
As far as fat, I often use a combination of butter and vegetable shortening in many of my cookie recipes. While butter is delicious and creamy and a heavenly form of fat, it causes some browning to occur and also tends to produce a flatter cookie due to the spread of the fat. Using a combination of shortening and butter gives a different texture and less spread, resulting in a higher cookie. You may certainly substitute all butter, but make sure that the butter is not allowed to get too warm, bringing it just to room temperature, so that there is still just a touch of cold still to it.
This recipe is fairly classic and has been around longer than me. You'll get somewhere around 4 dozen cookies, depending on how large you roll the balls. Here's how to make them.
Preheat oven to 400 degrees F. In a small bowl, stir together the 2 tablespoons of sugar with the cinnamon; set aside. In a mixing bowl, cream the butter and shortening together; add the eggs and the 1-1/2 cups of sugar. Whisk together flour, cream of tartar, baking soda and salt and blend into the sugar butter mixture.
Cream of tartar is the secret ingredient in snickerdoodles and including it is what gives them their light, pillowy chewiness and sets them apart from the crunch of a typical sugar cookie. Scoop dough and roll into small balls, about an inch in size.
Roll balls in the cinnamon sugar mixture and place on an ungreased cookie sheet, leaving space in between.
Flatten slightly with your palm. Bake at 400 degrees F for about 8 to 10 minutes, depending on size.
Let rest for a minute then transfer from the baking sheet to a rack to fully cool.
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