We have tried snickerdoodles with butter and snickerdoodles with shortening. Snickerdoodles with cream of tartar, snickerdoodles with baking powder, and snickerdoodles with both. Lots of snickerdoodle baking and tasting has led us to this recipe. It produces cookies that are little chewy while still warm, and crispy (yet soft and fluffy) once they're cool.
Our Favorite Snickerdoodles
1 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla extract
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
extra cinnamon and sugar for coating dough balls (we often add colored sugar)
Cream shortening with electric mixer.
Gradually add sugar, beating well.
Add eggs. Beat well.
Stir in vanilla.
Sift together flour, baking soda, salt and cream of tartar in a medium mixing bowl.
Add to creamed mixture and mix well.
SHAPING THE COOKIES:
Refrigerate dough, covered in plastic wrap, for about an hour.
Shape dough into 1" balls. (If dough is still too soft and sticky to work with, chill a bit longer.)
Roll balls in cinnamon and sugar and place 2" apart on a lightly greased or parchment paper lined cookie sheets.
Bake at 400 degrees for about 10 minutes, until tops are cracked and lightly browned. Although they may look slightly under-baked when you remove them from the oven, they'll be just right once they cool.
When cookies are set and cool enough to remove from the baking sheets, place on wire racks (if you have them) to cool completely.
Try the shortening that comes in little blocks- much easier to measure, work with, and keep fresh, than the kind in a can.
If you haven't tried parchment paper, please do. It keeps cookies from browning too much on the bottom and prevents sticking.
If you don't have wire racks, get some. They keep cookie bottoms from being soggy.
We also made a batch of our Banana Pepper-Sharp Cheddar Cheese Spread. I'll write about that later!
What do you taking to potluck parties this season?