Snickerdoodles

This recipe comes from the book Great Cookies by Carol Walter. I would highly recommend this cookbook to anyone who loves baking all different kinds of cookies. It includes 200 recipes, accompanied by color photos. It offers a lot of helpful tips and is broken down into 12 chapters ranging from drop cookies to bar cookies to cookies around the world. 

I bought this book last year and used it for all my baking during the holidays. I found some great recipes that I will continue to bake throughout the years to come. I really like this Snickerdoodle recipe because it results in a chewier cookie, which I happen to love and it's simple but delicious. 

I also love the homemade Mallomars recipe in this book, as well as, the lemon bars. I am looking forward to trying many more recipes from this book.  Check out recipe for Homemade Mallomars 



Snickerdoodles
Makes 4 dozen cookies

Ingredients:
2 1/2 cups flour-spooned and leveled
2 tsp cream of tartar
1/2 tsp salt
1 tsp baking soda
1/2 sup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening
1 3/4 cups sugar, divided
2 large eggs
1 tsp vanilla extract
1-11/2 tsp cinnamon

1. Make the dough: by sifting together flour, cream of tartar, baking soda and salt. Set aside.

2. In a large bowl of electric mixer fitted with paddle attachment, mix the butter and vegetable shortening on medium until lightened in color; about 2 minutes. Add in 1 1/2 cups of sugar in a steady stream and mix another 2 minutes. Reduce the mixer to low and add in eggs one at a time, mixing well after each addition. Scrape down bowl as needed. Stir in vanilla extract.

3. Add the dry ingredients in two additions, mixing just until blended after each addition. Scrape dough into a clean bowl and cover with plastic wrap. Chill for 6-8 hours or overnight.

 4. Bake the cookies: Preheat the oven to 350 degrees F and position the oven racks in the upper and lower thirds of the oven. Lightly butter cookie sheet or line with parchment paper.

5. Divide dough into quarters. With lightly floured hands, shape each quarter into a log. Slice each log into 12 equal pieces and roll into walnut sizes balls.

6. Combine remaining 1/4 cup sugar with cinnamon in a small bowl. Working with one piece at a time, place each ball into the sugar/cinnamon mixture and rotate to coat all sides.

7. Place each ball 3" apart on cookie sheet. Bake for 10-12 minutes or until lightly browned. Toward the end of baking time rotate the pans from top to bottom and front to back. ( A shorter baking time with make cookies chewier and a longer baking time with make them crispier.) Remove from oven and let rest 5 minutes. Transfer to wire rack to cool.

Storage: Store in airtight container between layers of wax paper for up to 3 weeks. These cookies may be frozen.

This recipe comes from the book Great Cookies by Carol Walter. I would highly recommend this cookbook to anyone who loves baking all different kinds of cookies. It includes 200 recipes, accompanied by color photos. It offers a lot of helpful tips and is broken down into 12 chapters ranging from drop cookies to bar cookies to cookies around the world. 

I bought this book last year and used it for all my baking during the holidays. I found some great recipes that I will continue to bake throughout the years to come. I really like this Snickerdoodle recipe because it results in a chewier cookie, which I happen to love and it's simple but delicious. 

I also love the homemade Mallomars recipe in this book, as well as, the lemon bars. I am looking forward to trying many more recipes from this book.  Check out recipe for Homemade Mallomars 



Snickerdoodles
Makes 4 dozen cookies

Ingredients:
2 1/2 cups flour-spooned and leveled
2 tsp cream of tartar
1/2 tsp salt
1 tsp baking soda
1/2 sup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening
1 3/4 cups sugar, divided
2 large eggs
1 tsp vanilla extract
1-11/2 tsp cinnamon

1. Make the dough: by sifting together flour, cream of tartar, baking soda and salt. Set aside.

2. In a large bowl of electric mixer fitted with paddle attachment, mix the butter and vegetable shortening on medium until lightened in color; about 2 minutes. Add in 1 1/2 cups of sugar in a steady stream and mix another 2 minutes. Reduce the mixer to low and add in eggs one at a time, mixing well after each addition. Scrape down bowl as needed. Stir in vanilla extract.

3. Add the dry ingredients in two additions, mixing just until blended after each addition. Scrape dough into a clean bowl and cover with plastic wrap. Chill for 6-8 hours or overnight.

 4. Bake the cookies: Preheat the oven to 350 degrees F and position the oven racks in the upper and lower thirds of the oven. Lightly butter cookie sheet or line with parchment paper.

5. Divide dough into quarters. With lightly floured hands, shape each quarter into a log. Slice each log into 12 equal pieces and roll into walnut sizes balls.

6. Combine remaining 1/4 cup sugar with cinnamon in a small bowl. Working with one piece at a time, place each ball into the sugar/cinnamon mixture and rotate to coat all sides.

7. Place each ball 3" apart on cookie sheet. Bake for 10-12 minutes or until lightly browned. Toward the end of baking time rotate the pans from top to bottom and front to back. ( A shorter baking time with make cookies chewier and a longer baking time with make them crispier.) Remove from oven and let rest 5 minutes. Transfer to wire rack to cool.

Storage: Store in airtight container between layers of wax paper for up to 3 weeks. These cookies may be frozen.