Snickerdoodle Cookies


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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.

ingredients.

  • 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

directions.

  1. Preheat oven to 375.
  2. Cream butter, vegetable shortening and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes.
  3. Stir in flour, baking powder, salt, and 3 teaspoons cinnamon. Mix until dough comes together.
  4. 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.

Recipe rating:

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