Snickerdoodles

November 23, 2015

Snickerdoodles are a simple sugar cookie that’s been rolled in cinnamon and sugar. Made with everyday pantry ingredients, roll them fast and easy for the kids after school. Pack them in multiples for the lunchbox, the sandy beach, or for traveling. I’ve never met a kid who didn’t love them, and beg for two or three. Snickerdoodles are charming for the crispy on the outside and chewy, soft on the inside texture. Comforting and addicting all the way. Bake them for your family and leave me you comments below.

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Ingredients

Makes 25-30 cookies

Volume Grams Ounces

1 3⁄4 cups 347 grams 12.25 ounces sugar
1 tablespoon 1 tablespoon 1 tablespoon ground cinnamon
2 1⁄2 cups 354 grams 12.5 ounces bleached all purpose flour
2 teaspoons 2 teaspoons 2 teaspoons cream of tartar
1 teaspoon 1 teaspoon 1 teaspoon baking soda
1⁄2 teaspoon 1⁄2 teaspoon 1⁄2 teaspoon salt
8 tablespoons 113 grams 4 ounces unsalted butter, softened
8 tablespoons or 1⁄2 cup 102.5 grams 3.6 ounces vegetable shortening
2 large 100 grams 3.5 ounces eggs

Instructions

MISE EN PLACE

Preheat the oven to 375F degrees and line 2 baking trays with parchment paper .
Measure all the sugar into a bowl and remove 1/4 cup. Add this 1/4 cup to the cinnamon and set aside.

In another bowl, measure the flour, cream of tartar, baking soda and salt into a medium bowl.
In the bowl of a mixer, measure butter, shortening, and remaining 1.5 cups of sugar.
Ready the eggs.

ASSEMBLING THE COOKIE DOUGH

Beat the butter, shortening, and sugar on medium speed until light and fluffy, 3 to 6 minutes.

The butter, shortening and sugar beaten until fluffy

Beat in the eggs, one at a time, just until incorporated, about 30 seconds.

Eggs added to the beaten butter, shortening and sugar.

With the mixer running on low, slowly add the flour mixture and beat until the flour mixture is combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is well combined.

MAKE AHEAD FOR A LITTLE LATER

If you want to bake these cookies later, tightly wrap the dough in a small bowl, and refrigerate it for up to 3 days

FORM THE COOKIES

Scoop about 2 tablespoons of dough with a #40 scoop Roll each cookie as tightly and evenly as possible. Then roll again in the cinnamon sugar and coat evenly.

Lay the rolled cookies on the prepared baking trays spaced about 2 1/2 inches apart. The snickerdoodles will spread quite a bit in the oven.

Snickerdoodles rolled in cinnamon and sugar.

MAKE AHEAD–FREEZE

If you would like to freeze the cookies here, place them on a plate or tray without letting them touch, and set them in the freezer for 2-3 hours. When you’re ready, lower the bake in a 300F oven for 17-22 minutes.

BAKE THE COOKIES

It’s important not to over bake the cookies, so it is best to bake them one sheet at a time.

Bake at 375F for 10-12 minutes, until the edges are set and just beginning to brown, but the centers are still soft and puffy. Rotate the baking sheet halfway through baking. The cookies will look raw in the center and seem under done, but as they cool, the texture will change.

COOLING THE COOKIES

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

NOTE ON TEXTURE

The charm of Snickerdoodles is that they have a crispy shell and soft chewy center. The crumb will be quite large and this is okay. The longer you bake them, the crispier and crunchier they will be when cooled. If this is how you like your Snickerdoodles, then by all means, bake them a little longer; however, the original texture will have a soft center.