Snickerdoodles

Snickerdoodles are sugar cookies that are coated in cinnamon sugar. They usually have a cracked appearance and I have had ones that are both crisp and chewy. There is an added bonus to the cookies in that they have a fun name to say. Snickerdoodle

Snickerdoodles are probably the single least offensive cookie that there is – which is to say that they will appeal to everyone. There are people who don’t like chocolate, nuts, raisins, etc. and these cookies don’t have any of those things. They are buttery and sugary, though not really overly sweet as the sugar is tempered by the cinnamon and vanilla flavors. I have no doubt that, while they might not be the first cookie offered up by people who are asked about their favorite type, they will always be among the first to go at a party.

My theory on the popularity of this cookie is, I think, validated by the recipe I used. This recipe is Mrs. Snigg’s Snickerdoodles from AllRecipes. It has over 1200 positive ratings and 1000 positive reviews. Almost everyone gave it 5/5 stars. How could I not make them?

As I suspected, this batch of cookies was excellent. They had a perfect balance of flavors and were addictive enough to make you reach for a second. My personal preference is for a slightly crisper cookie, so if you go with the high end of the baking time, you will get a crisper cookie, while the low end will get you a chewier one. Regardless of which way you prefer your cookies, they will be delicious.

Snickerdoodles
(from Allrecipes)
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, soft
1/2 cup shortening (nonhydrogenated), soft
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 tbsp sugar
2 tsp cinnamon

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.
In a large bowl, cream together butter and shortening, gradually adding the sugar until mixture is fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed until a dough is formed.
In a small bowl, combine sugar and cinnamon. Roll 1-inch balls of dough in the mixture and place on baking sheet. Cookies will spread, so leave about 2-inches between cookies.
Bake for 8-10 minutes, until set.
Remove to a wire cooling rack immediately.
Store in an airtight container when cool.
Makes about 4-dozen.