It seems a lot of cookies have been getting baked here this past week. The freezer is starting to get very full…
Snickerdoodles are one of those cookies that everyone seems to remember from their childhood. I myself remember baking them in 4-H when I was in grade school. Recipes for snickerdoodles can be found in cookbooks dating as far back as 1902. Since cinnamon is a spice that goes back thousands of years it makes sense that this cookie has been around for so long as,too. In the days before baking powder was invented, cream of tartar and baking soda were the leavening agents of the day. That is what this recipe uses. It also has cinnamon chips in it, to heighten the cinnamon sensation. Hersheys make these as well as King Arthur flour. Here in Canada, you can get them at Bulk Barn. It has been years since I have made snickerdoodles,but now that my daughter has discovered them I have a feeling we will be baking these a lot more often…. Bake On!
1/2 cup (3 1/4 ounces) vegetable shortening
1/2 cup (3 ounces) unsalted butter, room temperature
1 1/2 cups (10 1/2 ounces) sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups (11 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (9 ounces) cinnamon chips
*cinnamon-sugar: 1/2 cup granulated sugar and 2 tablespoons cinnamon
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Beat together the shortening, butter and sugar till smooth, then add the eggs, again beating till smooth. Beat in the vanilla, cream of tartar, baking soda, and salt, then add the flour, mixing slowly till combined. (If you beat the dough too much at this point, your cookies run the risk of being tough.) Add the chips once the flour is mixed in. Place about 1/2 cup cinnamon-sugar in a small bowl.
Using a small spoon, scoop up walnut sized amounts of cookie dough and gently roll them in your hands to form a ball. Drop into the bowl with the sugar, about 6 to 8 balls at a time. Gently shake the bowl to coat the dough balls with sugar. Place them on the parchment-lined cookie sheet, leaving about 1 ½” between them. Using the bottom of a glass, flatten each cookie till it’s about ¼” thick and 1 ½” in diameter. Repeat till you’ve used up all the dough.
Bake the cookies for 10 to 11 minutes, reversing the position of the pans (top to bottom, and back to front) midway through. They’ll be set and just starting to turn golden. Remove the cookies from the oven, and cool them on a rack. When they’re cool, top them with the merest dusting of ground cinnamon; a tea strainer or other very fine sieve works well here.
Recipe adapted from: http://www.kingarthurflour.com/recipes/superdoodles-recipe