Snickerdoodle recipes are everywhere. I know, I’ve been through pages and pages and pages of them. This recipe I found isn’t uncommon. It just made the best snickerdoodles I’ve tasted. And since I’m writing this and can’t get the common consenses of everyone else, I guess I’ll have to take my own word for it. (But you are welcome to send me your recipe if you think yours might be better. I’ll try it!)
There are three criteria that I look for in a snickerdoodle cookie:
1. Poofiness: This is often the hardest to find when looking at a snickerdoodle recipe. When I sink my teeth into the cookie, I want it to have an airy, light texture on the inside. Poofiness is important.
2. Soft: A snickerdoodle has to be very soft on the inside. Airy, light with a perfectly melt in your mouth soft texture on the inside.
3. Crunchy: The most important aspect of a snickerdoodle cookie is it’s crunchy exterior. Not too crunchy or burnt, but that perfect amount of softly browned crispy exterior.
1. Preheat oven to 375 degrees.
2. In a mixing bowl, cream together the butter, sugar and shortening until fluffy on medium speed. (Approximately 2 minutes). Add in the eggs and vanilla and continue mixing until well incorporated. Scrape the sides of the bowl if necessary. Turn mixer to low and add in the baking soda, salt, cream of tartar and flour and mix just until all ingredients are mixed in well.
3. In a small bowl, mix together the 4 tablespoons of sugar and 4 teaspoons of cinnamon. Roll tablespoon sized amount of dough into a ball, than roll the dough ball in the sugar and cinnamon mixture until dough ball is fully coated in the mixture. Place on cookie sheet.
4. Place the cookies at least two inches apart on an ungreased cookie sheet. Bake for 8-10 minutes until edges brown lightly. Remove immediately from baking sheets and allow to cool on cooling rack.
FREEZER VERSION: I enjoy making only the amount of cookies I need. So I roll the dough in the cinnamon sugar mixture and place it in a freezer bag. I place the bag in the freezer when I am done. When I’m ready to use them again, I pull out the amount I need and let them thaw at room temperature for 15 minutes.
Makes approximately 48 cookies with 92 calories, 4.3g fat, 12.4g carb and 1 gm of protein.