Snickerdoodles

Yesterday I spent most of the day in my kitchen doing lots of holiday baking. One of the things I baked were classic Snickerdoodles. Who doesn’t love a snickerdoodle? So I thought it would be a good idea to post the recipe today.

Snickerdoodles from The Foodie Army Wife

I originally took these photos over the summer – so while you drool over the cookies, I am drooling over the grass that I haven’t seen in 2 months, nor will I see for probably another 5! Snow sticks around a LONG time here in Alaska!

To begin your snickerdoodles, preheat your oven to 400 degrees.

In a mixing bowl, you are going to beat together a half cup of shortening and a half cup of room temperature butter.

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Mix in one and a half cups of Sugar, mixing until it is smooth, be sure to scrape the bowl with a spatula, combining everything.

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Next you will beat in two eggs, until fully incorporated.

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Now in another bowl you will combine 2 3/4 cups of flour

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Along with 2 teaspoons baking powder, 1 teaspoon cream of tartar and a quarter teaspoon of salt.

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Stir those all together.

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Mix the flour mixture into the sugar mixture until just combined.

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Again, be sure to scrape the bowl.

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Now in a small dish, combine a half cup of sugar, and a Tablespoon of cinnamon.

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Preferably using a cookie scoop, Measure out a rounded Tablespoon of cookie dough. Roll it between the palms of your hand to make it a smooth little dough ball. The dough balls should be about the size of a “Doughnut Hole.”

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Roll the ball in the cinnamon-sugar to coat it.

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Place it on a cookie sheet, or parchment paper for a cookie stone.

Repeat with more dough, placing them 3 inches apart. My sugar is a bit coarse, so every once in a while I have to give the mixture a stir, because the cinnamon will settle down towards the bottom.

Bake the cookies for 8-10 minutes or until the are cracking on top and look rather dry on the surface.

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Gently remove them to a cooling rack with a thin spatula. Cool completely.

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Enjoy!

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Snickerdoodles

Ingredients

  • 1/2 c Shortening
  • 1/2 c Butter
  • 2 c Sugar, divided
  • 2 eggs
  • 2 3/4 c Flour
  • 2 tsp Baking Powder
  • 1 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 1 Tb Cinnamon

To begin, preheat your oven to 400 degrees.

In a mixing bowl, you are going to beat together a half cup of shortening and a half cup of room temperature butter. Mix in one and a half cups of sugar, mixing until it is smooth, and give your bowl sides a scrape. Next you will beat in two eggs, until fully incorporated.

In another bowl, stir together the flour, baking soda, cream of tartar and salt. Mix the flour mixture into the sugar mixture, half at a time, until just combined. Give the bowl another scraping to make sure everything is mixed in.

Now in a small dish, combine a the remaining half cup of sugar, and the cinnamon.

Preferably using a cookie scoop, measure out a rounded tablespoon of cookie dough. Roll it between the palms of your hand to make it a smooth little dough ball. The dough balls should be about the size of a “Doughnut Hole.” Roll it in the cinnamon-sugar and place it on an ungreased cookie sheet. Repeat with more dough, placing them 3 inches apart. If your sugar is a bit coarse, every once in a while give the mixture a stir, because the cinnamon will settle down towards the bottom.

Bake the cookies for 8-10 minutes or until the are cracking on top and look rather dry on the surface. Gently remove them to a cooling rack with a thin spatula, to cool. Repeat with all of the dough. This makes about 3 1/2 dozen cookies.

Enjoy!

http://thefoodiearmywife.com/snickerdoodles/

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