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.
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.
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.
Next you will beat in two eggs, until fully incorporated.
Now in another bowl you will combine 2 3/4 cups of flour
Along with 2 teaspoons baking powder, 1 teaspoon cream of tartar and a quarter teaspoon of salt.
Stir those all together.
Mix the flour mixture into the sugar mixture until just combined.
Again, be sure to scrape the bowl.
Now in a small dish, combine a half cup of sugar, and a Tablespoon of 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 the ball in the cinnamon-sugar to coat it.
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.
Gently remove them to a cooling rack with a thin spatula. Cool completely.