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"The belly rules the mind."--Spanish Proverb

Snickerdoodles Recipe

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This recipe for Snickerdoodles is from The Palfy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ c. (12 1/2 oz.) all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, softened
8 tbsp. vegetable shortening
1 ½ c. (10 1/2 oz.) sugar, plus 1/4 c. for rolling
2 large eggs
1 tbsp. ground cinnamon
Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 3 baking sheets with parchment paper. Whisk flour, cream of tartar, baking soda, and salt together in bowl.

2. Using stand mixer fitted with paddle, beat butter, shortening, and 1 1/2 cups sugar together on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

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

4. Combine remaining 1/4 cup sugar and cinnamon in shallow dish. Working with 2 tablespoons dough at a time, roll into balls, then roll in sugar to coat; measure and space 2 inches apart on prepared baking sheets. (Raw cookies can be frozen for up to 1 month; bake frozen cookies in 300-degree oven for 18 to 20 minutes.)

5. Bake cookies, 1 sheet at a time, with 8 cookies per sheet, until edges are just set and beginning to brown but centers are still soft, puffy, and cracked (cookies will look raw between cracks and seem underdone), 8-12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 10 minutes, then transfer to wire rack and let cool completely before serving.
Number Of Servings:
Number Of Servings:
24 Cookies
Preparation Time:
Preparation Time:
1 hr. 15 min.

 

 

 

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