Snickerdoodles are simple cookies with a funny sounding name. There is really nothing fancy or exotic about this dessert but whether I make them for bake sales, cookie swaps, or dessert tables, they are snapped up in just a few minutes. Snickerdoodles are a New England staple and I can always spot the New Englader in the crowd since they are the first ones to pounce on the cookie tray. This recipe is courtesy of America’s Test Kitchen (another New England tradition) and comes together almost as fast as the cookies get eaten.
1 3/4 cups white sugar
1 tablespoon ground cinnamon
2 1/2 cups flour
2 teaspoons cream of tarter
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/2 cup vegetable shortening
- Pre-heat the oven to 375.
- Place 1/4 cup of the sugar and all of the cinnamon in a small shallow dish. (A pie plate works well). Combine with a whisk and set aside.
- In a large bowl combine the flour, cream of tarter, baking soda, and salt. Whisk together and set aside.
- Place the remaining sugar in a separate large bowl. Add the butter and vegetable shortening.
- Using an electric mixer set on medium speed, beat the ingredients together until they are combined and the entire mixture is light and fluffy, 3 to 6 minutes.
- Beat in the eggs one at a time and beat until combined.
- Reduce the speed to low and add the flour. Beat until just combined and no flour streaks remain.
- Place two tablespoons (use 1 for smaller, bite sized cookies) dough in your hands and roll into a small ball.
- Roll each ball in the sugar and cinnamon mixture then place on a cookie sheet.
- Bake for 10-12 minutes (8-10 for smaller cookies). The cookies will be soft and puffy when done.
- Remove the cookies from the oven and allow the cookie sheet to cool on a wire rack for 10 minutes before removing the cookies and allowing to cool completely.