Thursday, April 14, 2011

Super-Soft Snickerdoodles

1 c shortening (or butter)
1 1/2 c sugar
2 eggs
1 tsp vanilla
2 3/4 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
cinnamon-sugar mixture (1 TBSP sugar + 1 TBSP cinnamon)

Preheat oven to 400°.

Cream shortening, then gradually add sugar, beating well. Add eggs; beat well. Stir in vanilla.

In a separate bowl, sift together flour, soda, salt, and cream of tartar. Add to creamed mixture and stir until well blended.

Shape dough into 1-inch balls and roll through cinnamon sugar mixture**. Place 2 inches apart on cookie sheet.

Bake for 6 minutes at 400° or until lightly browned.

Comments from the cook: I'm a huge fan of soft cookies. And, to me, Snickerdoodles HAVE to be soft.

I searched for a Snickerdoodles recipe for a while, finally found this one, and loved it. Why? Because of the oven temperature and cook time. Cooking them at 400° for only 6 minutes (MAYBE 7 min) cooks them just enough to be done...and leaves them extra soft inside.

**My least favorite part of making these has always been rolling them through the cinnamon-sugar mixture. We keep a small shaker with cinnamon-sugar in it, and I just sprinkle that over the cookies after they've been rolled into balls (instead of rolling them through it), and then one more time after they've cooked. Almost the same result, but much easier!

Originally found here. Some text taken from the same site.

1 comment:

  1. Brandon's all time favorite cookies are Snickerdoodles, but we hadn't found the perfect recipe. We tried these tonight, and they really are perfect.

    My oven and I have an ongoing battle, so I played around with the cooking time a bit, but oh so good when you get it just right.


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