Snickerdoodles are a classic recipe for those learning how to bake cookies. Whereas many contemporary cookies are overloaded with a hodgepodge of ingredients or caked over with frosting, snickerdoodles are a cookie that’s been around for more than a century due to its basic recipe. Legends of the origin of this cookie vary, with some claiming the odd moniker comes from a German word for “snail dumpling.” Other stories point at the snickerdoodle being invented in New England. Either way, this quintessential treat is a great project for any burgeoning baker or home cook.
What’s more, snickerdoodles can easily be made to a person’s texture and crunch preferences. By modifying the ingredient portions and changing the size and shape of the cookie dough ball, snickerdoodles can be made round, soft and chewy or flat and crunchy.
A simple recipe
These cookies are extremely easy to make and also take little time to bake. Here’s a simple snickerdoodle recipe courtesy of Food Network’s Trisha Yearwood:
- 1/2 cup softened salted butter
- 1/2 cup vegetable shortening
- 1 1/2 cups plus 2 tablespoons sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
Start by preheating the oven to 400 degrees Fahrenheit.
In a large mixing bowl, combine the butter, shortening, 1 1/2 cups of sugar and eggs. Mix the ingredients together with a spoon or whisk. You can also use an electric mixer, but mixing by hand may benefit the consistency. It’s important that the butter be softened because it will be easier to blend with the other ingredients. Combine the flour, cream of tartar, baking soda and salt in a separate bowl, and then stir into the shortening mixture.
In a small bowl, stir together the remaining 2 tablespoons of sugar with the cinnamon.
Use a spoon to scoop out cookie portions. Roll each portion in your hands to make 1 1/2 inch-balls. Then roll the balls thoroughly in the cinnamon-sugar mixture, making sure to cover each one in its entirety. On an ungreased cookie sheet, arrange the dough balls in rows about 2 inches apart from one another. You’ll need multiple cookie sheets to bake all of your dough balls. Bake the cookies two sheets at a time for 8 to 10 minutes, allowing the edges to crisp. Rotate the sheets halfway through. Allow your snickerdoodles to cool on a rack or stovetop. Store in an airtight container.
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