Le Food Snob

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If you follow my posts even somewhat religiously you’ve noticed a lot of snickerdoodle action going on recently. This is not because snickerdoodle is my favorite kind of cookie. It’s not even in the top 10. This is because when I do something wrong I want to do it over. And over. Until done correctly. However long that should take!

The last time I tried to make fat and fluffy snickerdoodle cookies, I massively diverged from the directions and ended up with a pretty darn good cookie but not what I was intending. And so I tried the recipe again and discovered that when followed correctly the recipe actually does yield fat and fluffy snickerdoodle cookies. See my pictures above for conclusive proof.

ingredients.

  • 3/4 c. butter, at room temperature
  • 1/4 c. margarine, room temperature
  • 2 c. sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 4 c. flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 3 tsp. cinnamon
  • 1 T. half and half
  • 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. Add half and half. Mix until dough comes together. Add additional half and half by the tablespoon full if dough appears to be too dry.
  4. In a bowl combine remaining sugar and cinnamon. Roll the 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 12 to 14 minutes.

After taste-testing both snickerdoodle cookies I’ve concluded their both pretty darn good.

Recipe rating: 

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