Snickerdoodles

Snickerdoodle

Snickerdoodle

From my story, “Sweet Charity

Yield: approximately four dozen 2” cookies

The Ingredients

1/2 cup (1 stick) butter, softened

1/2 cup shortening

1 cup granulated sugar

½ cup demerara sugar (Large granule sugar)

2 eggs

1 Tbsp vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons white sugar (I used vanilla sugar)

2 tablespoons demerara sugar

2 teaspoons ground cinnamon

The Process

1. Preheat oven to 400˚F. Prepare a cookie sheet by lining with parchment paper.

2. Sift together the flour, cream of tartar, baking soda, and salt. Set aside. In a small bowl, mix together the 2 tablespoons white sugar, 2 tablespoons demerara sugar, and the 2 teaspoons ground cinnamon. Set aside.

3. Cream together butter, shortening, 1 cup granulated sugar, ½ cup demerara sugar until the butter has lightened in color, approximately three to four minutes.

4. Add the eggs and the vanilla and mix on medium speed until combined.

5. On low speed, blend in the sifted flour, cream of tartar, soda and salt.

6. Shape the dough by level tablespoonfuls into balls. (Ambitious folks can weigh the dough in half ounce balls.)

7. Roll the balls of dough in the cinnamon-sugar mixture making sure the mixture sticks to the dough. Place 2 inches apart on the parchment-lined baking sheets.

8. Bake 7 to 8 minutes, until set. Watch closely in the minute to avoid overbrowning or burning.  Remove immediately from the baking sheets and cool thoroughly on baking racks.

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