Snickerdoodles are “fancy” sugar cookies, but they’re quick and easy to make. I whipped these up on a weeknight and still had time to catch up on several episodes Impractical Jokers. These cinnamon-sugar light and chewy cookies are the perfect TV-viewing snack.
(Adapted from King Arthur Flour Cookie Companion: The Essential Cookie Cookbook)
Makes 7 dozen cookies
1/2 cup (3.25 ounces) vegetable shortening (shortening helps keep the cookies from spreading too much and getting too thin while baking; if you substitute butter for shortening, the texture won’t be quite as chewy, and part of what makes these cookies so good is the texture)
1/2 cup (1 stick or 4 ounces) unsalted butter
1 1/2 cups (10.5 ounces) sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 large eggs
3/4 teaspoon salt
2 3/4 cups (11.5 ounces) unbleached all-purpose flour
1/2 cup (3.5 ounces) sugar
2 teaspoons cinnamon
- Preheat the oven to 400°F. Line (or lightly grease) two baking sheets with parchment paper.
- In a medium bowl, cream together the shortening and butter.
- Add the sugar and vanilla, beating until smooth.
- Add the eggs one at a time, beating until smooth, and stopping to scrape the bowl as needed.
- In a medium bowl, combine the flour, baking powder, and salt. Slowly add the flour mixture to the wet ingredients and mix well, scraping down the bowl as needed.
- To make the coating, mix the sugar and cinnamon together in a shallow bowl.
- Using a cookie scoop (a teaspoon cookie scoop) or spoon, scoop out 1 tablespoon of dough, and roll it into a ball.
- Place the dough ball into the bowl of cinnamon sugar. Gently coat the dough with the cinnamon sugar mixture.
- Put dough balls on the prepared cookie sheets, spacing them about and 1 1/2 inches apart. Using the bottom of a glass, flatten each cookie to about 1/2 inch thick.
- Bake the cookies for 8 minutes, or until they’re golden brown around the edges (Be careful not to overbake the cookies as the bottoms will darken a bit due to the cinnamon sugar coating.). Remove the cookies from the oven and transfer to a rack to cool.