I always use half butter, half shortening in my snickerdoodles. Would think this recipe would results in a very flat cookie.
Jan 21, 2010
Snickerdoodles
The ample amount of butter in these soft, chewy cookies draws out and enhances the flavor of the cinnamon.
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Credit: André Baranowski
INGREDIENTS
3 cups flour2 tsp. cream of tartar
1 tsp. baking soda
1⁄4 tsp. kosher salt
1 3⁄4 cups sugar
16 tbsp. unsalted butter, at room temperature
5 tsp. ground cinnamon
1 1⁄2 tsp. vanilla extract
2 eggs
INSTRUCTIONS
1. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. Using a handheld mixer on medium speed, beat 1 1⁄2 cups sugar and the butter together in a medium bowl until pale and fluffy, 2 minutes. Add 2 tsp. cinnamon and the vanilla; beat for 1 minute more. Add eggs one at a time, beating well after each addition. Add reserved dry ingredients; mix on low speed until just combined. Refrigerate dough for 30 minutes.2. Heat oven to 375°. Combine remaining sugar and cinnamon in a small bowl. Remove dough from refrigerator and, using a 1-tbsp. measure, spoon out 48 portions, rolling each portion into a 1" ball as you go. Roll each ball in cinnamon–sugar mixture to coat. Arrange dough balls 2" apart on 2 parchment paper–lined baking sheets. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool.
Ratings & Reviews (9)
99% of time I always use unsalted butter for my cookies. I ship a lot of cookies to my brother who is on other side of the US and butter keeps cookies fresh longer, been baking for over 45 years and never had "flat" cookies from using butter. Thanks, this is a good and simple cookie recipe.
These are the best Snickerdoodles ever. The cinnamon in the cookie is brilliant, and the butter...mmmmbutter! Shortening? I scoff at shortening.
I love snickerdoodles because of the crisp outer edge and chewy interior all with the slight crunch of cinnamon sugar. THis recipe did not disappoint. Butter is the best - wouldn't touch shortening ever again after the industry squelched reports on how bad hydorgenated oils are for years before they were exposed (a professor from Cornell Univ wrote an article in the late 70's/early 80's explaining why hydrogenated oils were so bad but her words went unheeded for too many years).
REALLY GOOD. I am not a baker, plus I don't have an electric mixer, yet these cookies were very easy to make and turned out so yummy! All of my roommates loved them. Very addictive.
These are the cookies of my childhood. Looking at the photo, I can smell the cinnamon and sugar and butter of snickerdoodles fresh out of the oven.
Does anyone know where the name "snickerdoodles" comes from?
Our adult son turns 6 again when he smells these cooking. Really must double recipe and freeze some if any left. Excellent recipe - thanks for memories. 6 J's in AZ
This is a great recipe. I always use unsalted butter, and chill my dough overnight before baking. This is my Daughter-on-law's favorite cookie. I think I'll surprise her this weekend and make these for her.
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