Perfect Snickerdoodle Cookies
This recipe is a perfect classic snickerdoodle . So if you have a hankering for a cinnamon sugar cookie that is chewy and soft you will want to try this recipe. When I saw this recipe on Mel’s Kitchen Café I just knew I had to make it. One because every recipe I try from her site is just delicious (if you have not been to it hurry and get over there you are really missing out), and two because my family just loves snickerdoodles. They disappear about as fast as I can make them.
Nutritional Information: 24 servings
Calories: 183 · Fat: 8.6g · Cholesterol: 26mg · Sodium: 136mg · Carbohydrates: 24.9g · Fiber 0.5g · Sugar: 14.6g · Protein: 1.9g · WW+: 5 points
Ingredients:
For the cookies:
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
For the coating:
1 tablespoon ground cinnamon
1/4 cup granulated sugar
Directions:
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 (11X17-inch) rimmed baking sheets with parchment paper, silpat liners or lightly coat with cooking spray. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. In a large bowl (or the bowl of a stand mixer), beat together the butter, shortening, and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 minutes. Add the eggs and mix until well incorporated. Reduce the speed of your mixer (stand mixer or handheld) and add the flour mixture, mixing until just combined.
- In a small bowl or shallow plate, combine the cinnamon and granulated sugar to coat the cookies. Roll the dough into 1 1/2-inch balls and roll in the cinnamon and sugar to coat. Place the balls of dough about 2 inches apart on the baking sheets. Bake the cookies, one sheet at a time, until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes. The cookies will flatten after they come out of the oven. Remove the cookies to a wire rack to cool completely.
Recipe source from Mel’s Kitchen Café]]>
