Snickerdoodles
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This is the most basic sugar cookie in the world, but when the humble cookie is rolled is cinnamon sugar and baked it is transformed into an icon. I have several friends for whom snickerdoodles are “it” as far as cookies go. And let me just say, I have days where I fully agree with them. I love the crispy, chewy texture with the crackled top, full of cinnamon-sugar flavor. They also seem to be a true comfort food- which is probably why I made them in the midst of the darkest, grayest day here so far.

This was my mom’s recipe, although I am not sure where she got it? For me it just is one of the stained note cards in the family recipe file that has been there since the late 70’s! I suspect that this is a pretty standard recipe, but I adapted it by switching out ½ of the shortening for butter. So you get the chewiness from the shortening with the butter flavor. But if you wanted to go all butter or all Shortening- you would be fine. (In fact with all Shortening- this makes for a great lactose free recipe)

I also have to quickly comment on how easy and incredibly fast this recipe was. I made the dough and baked them and cleaned up in under 30 minutes. My husband and Coco left for a quick trip to the store while Pia and I decided to make these cookies. They came home to a clean kitchen and a fresh batch of snickerdoodles- Pete was shocked, and then quickly gobbled them down. Shock a loved one today!

Snickerdoodles, makes 30
½ cup Shortening
½ cup butter, soft
1 ½ cups white sugar
2 eggs
2 2/3 cup of flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

¼ cup white sugar
1 Tbs of cinnamon

Preheat the oven to 350 degrees. Prepare two sheet pans with silpats or parchment.

In the bowl of a standing mixer, cream the butter and shortening together.

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(my helper monitoring the progress)

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Add the white sugar and mix until fluffy.

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Add the eggs, mixing well and scraping the sides down.

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In a separate bowl, mix all of the dry ingredients together.

Add the dry ingredients to the mixing bowl.

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Mix to combine.

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In a separate small bowl, combine the sugar and cinnamon.

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Scoop Tbs size balls of the dough with a spoon or ice cream scoop, and plop them in the sugar bowl.

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Gently roll the balls in the sugar and place them on the silpat. (Leave plenty of room, as the cookies will spread double their size).

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Bake the cookies about 10 minutes or until barely golden and just cooked through.

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Let them cool.

Enjoy!

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Print Recipe  

Snickerdoodles
IMG_6800

This is the most basic sugar cookie in the world, but when the humble cookie is rolled is cinnamon sugar and baked it is transformed into an icon. I have several friends for whom snickerdoodles are “it” as far as cookies go. And let me just say, I have days where I fully agree with them. I love the crispy, chewy texture with the crackled top, full of cinnamon-sugar flavor. They also seem to be a true comfort food- which is probably why I made them in the midst of the darkest, grayest day here so far.

This was my mom’s recipe, although I am not sure where she got it? For me it just is one of the stained note cards in the family recipe file that has been there since the late 70’s! I suspect that this is a pretty standard recipe, but I adapted it by switching out ½ of the shortening for butter. So you get the chewiness from the shortening with the butter flavor. But if you wanted to go all butter or all Shortening- you would be fine. (In fact with all Shortening- this makes for a great lactose free recipe)

I also have to quickly comment on how easy and incredibly fast this recipe was. I made the dough and baked them and cleaned up in under 30 minutes. My husband and Coco left for a quick trip to the store while Pia and I decided to make these cookies. They came home to a clean kitchen and a fresh batch of snickerdoodles- Pete was shocked, and then quickly gobbled them down. Shock a loved one today!

Snickerdoodles, makes 30
½ cup Shortening
½ cup butter, soft
1 ½ cups white sugar
2 eggs
2 2/3 cup of flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

¼ cup white sugar
1 Tbs of cinnamon

Preheat the oven to 350 degrees. Prepare two sheet pans with silpats or parchment.

In the bowl of a standing mixer, cream the butter and shortening together.

IMG_6759
(my helper monitoring the progress)

IMG_6753

Add the white sugar and mix until fluffy.

IMG_6762

IMG_6764

Add the eggs, mixing well and scraping the sides down.

IMG_6765

IMG_6766

In a separate bowl, mix all of the dry ingredients together.

Add the dry ingredients to the mixing bowl.

IMG_6767

Mix to combine.

IMG_6768

In a separate small bowl, combine the sugar and cinnamon.

IMG_6770

Scoop Tbs size balls of the dough with a spoon or ice cream scoop, and plop them in the sugar bowl.

IMG_6773

IMG_6775

Gently roll the balls in the sugar and place them on the silpat. (Leave plenty of room, as the cookies will spread double their size).

IMG_6776

IMG_6777

IMG_6778

IMG_6785

Bake the cookies about 10 minutes or until barely golden and just cooked through.

IMG_6787

Let them cool.

Enjoy!

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