Snickerdoodle Cookies
I saw on my google reader last month a post from a nestie with a blueberry cookie recipe, it wasn’t the cookie recipe that pulled me but the cookie carnival. I think cookies are my favorite thing to bake, they are simple, rather quick, and can be made for 2 or 20 people. I looked into this event further and knew this was an event I need to join.
Cookie Carnival is hosted from Clean Plate Club. It’s a group of cookie bakers who make the same recipe and blog about it. I think it’s a GREAT way to try new cookie recipes, this month was no execption. I have never made snickerdoodles and only had them a handful of times, they are SUPER yummy.
Snickerdoodles (From: Martha Stewart)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup pure vegetable shortening
- 1 3/4 cup sugar, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
Preheat the oven to 400 degrees, with on rack in top third and one rack in bottom third of oven. Line baking sheets with silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tarter, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluuy, about 2 minutes. Scrap down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown) about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
