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.
- 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
- 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. 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.
- 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.