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| Snickerdoodles are not very photogenic |
We have now reached cookie recipe 5 of 11. This cookie is a more recent addition to my Christmas cookie baking spree. I don't even make it yearly. I sometimes have trouble with the snickerdoodles getting rock hard. Luckily they turned out nicely this time. I'm guessing the trick is to not over-bake!
Snickerdoodles (Printer-friendly PDF Version)
1 1/2 C sugar
1/2 C butter (softened)
1/2 C shortening
2 eggs
2 t cream of tartar
1 t baking soda
2 1/4 C flour
2T sugar
2t cinnamon
Cream together the sugar, butter, and shortening.
Add the eggs and mix them in nicely.
Toss in the cream of tartar and soda. Mix it all up. Let the flour join the party and let it mingle thoroughly.
In a separate bowl, combine the sugar and cinnamon. You can adjust the amount of cinnamon depending on the preference of the sugar (or your tastebuds, which ever).
Take the cookie dough and make balls that are mostly the same size. Roll these balls in the cinnamoned sugar. I wanted larger cookies, so I made boulders of cookie dough.
The dough will melt down into a flat disk, so place the dough balls at least 2 inches apart on the cookie sheet. Further apart if you made boulders.
Bake at 400 for 8 to 10 minutes for tablespoonish sized balls and 16 minutes or so for boulders. The time will vary. After the dough melts into the nice disk shape, they will be fluffy. The cookies are finished baking when the fluff falls out. Don't over cook them or you will make rocks instead of cookies.
Remove immediately from the baking sheet and cool on a cooling rack. The bottom of the cookies will look burnt if you used a lot of cinnamon or made large cookies. This is fine. It gives it a bit of a caramelized flavor.
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