Snickerdoodles

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.


Snickerdoodles

(Adapted from King Arthur Flour Cookie Companion: The Essential Cookie Cookbook)
Makes 7 dozen cookies

Ingredients

Dough
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

Coating
1/2 cup (3.5 ounces) sugar
2 teaspoons cinnamon

Directions

  1. Preheat the oven to 400°F.  Line (or lightly grease) two baking sheets with parchment paper.
  2. In a medium bowl, cream together the shortening and butter.
  3. Add the sugar and vanilla, beating until smooth.
  4. Add the eggs one at a time, beating until smooth, and stopping to scrape the bowl as needed.
  5. 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.
  6. To make the coating, mix the sugar and cinnamon together in a shallow bowl.
  7. Using a cookie scoop (a teaspoon cookie scoop) or spoon, scoop out 1 tablespoon of dough, and roll it into a ball.
  8. Place the dough ball into the bowl of cinnamon sugar.  Gently coat the dough with the cinnamon sugar mixture.
  9. 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.
  10. 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.

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