snickerdoodles

I remember snickerdoodles from my childhood: soft, puffy cookies rolled in cinnamon & sugar.  I haven't had them in years, so I needed to make them so I could remember what they tasted like again.  This recipe is pretty good - the cookies turned out soft and a bit chewy (the perfect texture for cookies) with a tiny bit of tang in the flavour (from the cream of tartar) so that they're not overwhelmingly sweet.  And how can you go wrong with cinnamon & sugar?   

Okay, so I always promised myself I would share both my kitchen successes and failures: these cookies were both.  I made them while I was at my in-laws house, and their oven is pretty different from mine.   The recipe told me I could put two pans in the oven at the same time (one at the top, one at the bottom) so I gave it a try.  It didn't go well.  The bottoms of the cookies started to burn before the dough even started to melt and spread out.  I think it also didn't help that they were rolled in sugar, because that seemed to burn quickly too - especially the pan on the bottom rack.  So after the first pans came out of the oven I changed my approach and baked only one pan in the middle of the oven - that pan came out perfectly.  I should have just stuck with what I know works for me!  I guess this goes to show that sometimes you have to use recipes as guidelines, not rules.  Anyhow, not too many of the cookies were burnt (the neighbour's dog enjoyed those ones) and the rest disappeared quickly. 

Snickerdoodles

  • 2 1/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1/4 cup vegetable shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tbsp cinnamon
  • 3 tbsp sugar 

Preheat the oven to 400 F with the oven rack in the middle position.  Line baking sheets with parchment paper.  Whisk the dry ingredients together in a medium sized bowl.  Cream the butter and shortening together in the bowl of the standing mixer, add the mixer and beat until fluffy.  Scrape the sides of the bowl down with a spatula then add the eggs and beat until well combined.  Add the dry ingredients and mix on low until just combined.  Mix the cinnamon with the remaining three tablespoons of sugar in a small bowl.  Scoop heaping tablespoons of dough up and roll into a ball (about 1 ½” diameter), then roll the dough in the cinnamon-sugar and place on the baking sheet.  Leave at least 2” of space between cookies.  Bake the cookies for about 9 minutes, until the edges look set, with soft, puffy centers.  Allow to cool on the rack for a few minutes before transferring to a cooling rack.  

Nash, waiting outside the window in hopes of burnt cookies

Recipe adapted from Baking Illustrated