I think I have been making Snickerdoodles for more than 50 years. This tried and true family favorite is often requested and always a hit at any gathering. The soft, smooth inside and the cinnamon/sugar outside is the perfect combination for eating by itself or with a cup of tea. My husband is a "dunker" so these always end up in his coffee cup. Ingredients: 1/2 cup butter (softened to room temperature) 1/2 cup Crisco (I use butter flavored but either one is fine) 1 1/2 cup granulated (white) sugar 2 eggs 2 3/4 cup flour 2 teaspoons Cream of Tarter (this is important so don't leave it out!) 1 teaspoon Baking Soda 1/4 teaspoon salt 1/2 cup granulated sugar 1 Tablespoons (or more) of ground cinnamon (I like lots of cinnamon!) Directions:
Put your butter, Crisco, sugar and eggs into a stand mixer or beat with a hand held mixer until the batter is very pale and fluffy (usually 3 to 5 minutes or more) Mix all the dry ingredients into a bowl and stir so everything is incorporated. Then slowly add to the butter/sugar mixture about a third of the mixture at a time. Mix until completely blended and refrigerate for 30 minutes or until the batter is cool. While the batter is cooling, take the 1/2 cup sugar and cinnamon and mix in a bowl. Once the batter is ready, drop by rounded teaspoons into the cinnamon mixture and coat evenly. Place coated dough onto cookie sheets lined with parchment or silicone mats (for even baking). Bake at 400 degrees for 9 to 11 minutes (I bake mine for 7 minutes than rotate the pans and bake another 3 minutes so they cook evenly.) Cook cookies for 1 minute on the pan before you move them to a wire rack to cool completely. I usually get about 5 dozen cookies, but I make mine small for the salon clientele. If I was making them for friends and family I'd make them bigger and get about 3 dozen out of this recipe. Enjoy!
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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