Chewy Snickerdoodles

I love Snickerdoodles...I always have.  How can you not  like a cookie with the name Snicker-doodle?  I wanted to make a little something for a friend of mine that just had a cute little baby boy.  The cookies were a  means for us to go visit the little angel and his mommy (for the fourth time).  Mine is a classic Snickerdoodle recipe.  These cookies turn out a little crunchy on the outside, but the inside is moist and chewy.  They are delicious, but it is hard to only eat one.  Consider yourself warned

Beat butter, shortening and sugar until light and fluffy.  Then beat in eggs, one at a time.
You may need to get your hands sticky here.  Make sure you get all of the flour at the bottom of the bowl and mix into the dough.
Roll dough into balls.  Then roll the balls in a cinnamon/sugar mixture until well coated.
Place two inches apart on a parchment covered cookie sheet  (or spray your cookie sheet with Pam).
Bake about 10 minutes until cookies spread and crinkle.  Ohh, they smell divine!  Let cookies cool on wire rack until ready to eat.  I love them dunked in very cold milk. 
These are for a few of my neighbors.  I hope they like them too.

Chewy Snickerdoodles

1 3/4 cups sugar, divided
1 Tbs. ground cinnamon
2 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter (if using salted butter, omit salt)
8 Tbs shortening
2 eggs

Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Combine 1/4 cup sugar and cinnamon in shallow dish and set aside.  Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.

Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes.  Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain. 

Working with 2 tablespoons of dough at a time, roll into balls.  Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart. 

Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10 minutes.  The cookies should look raw between the cracks and seem underdone.  Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.  Makes about 2 dozen cookies. 




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