There’s only one good thing about one of my coworkers leaving to go to graduate school and that’s getting the chance to bake for him before he goes.
Thanks to a department spy, I found out his favorite cookie is snickerdoodle, which works out well for my blog as I’ve never eaten or baked snickerdoodle cookies. I did a lot of research on these cookies before settling on a recipe. Most cookie images show flat cookies, which I hate. I settled on a recipe that boasted fat and fluffy snickerdoodle cookies. A fat and fluffy cookie is right up my alley. Below is my adaptation.
- 1/2 c. butter, at room temperature
- 1/4 c. butter, melted
- 1/4 c. vegetable shortening
- 2 c. sugar
- 2 eggs
- 2 tsp. vanilla extract
- 4 c. cake flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 3 tsp. cinnamon
- 1/4 c. sugar + 1 T. cinnamon for dipping
- Preheat oven to 375.
- Cream butter, vegetable shortening and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes.
- Stir in flour, baking powder, salt, and 3 teaspoons cinnamon. Mix until dough comes together.
- In a bowl combine remaining sugar and cinnamon. Roll dough into big 1 1/2 or 2-inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Bake in preheated oven for 14 to 16 minutes.
This is a pretty decent snickerdoodle cookie for my first time making these cookies, if I do say so myself. My cookies did not turn out fat or fluffy, however; but that may have been in part because I screwed up while making the cookies.
I set butter sticks on the preheating oven to allow them to come to room temperature. Instead they melted halfway. I have no idea how much butter actually melted onto the stove top, I just went by the visual of the remaining sticks that I dumped into the mixer (which looked to be about half the size). I was able to salvage some of the melted butter (which I added to the mixing bowl) and I decided to compensate for the missing butter by adding vegetable shortening. Thick and fluffy? No, these cookies aren’t. But they have a crusty exterior, a chewy interior and they’re just pretty darn good.