www.ourbestbites.com
Recipe from Cooks Illustrated Cookbook, instructions slightly adapted.
These are the best Snickerdoodle cookies I have ever had.
Ingredients
1 3/4 cups sugar
(12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz)
all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking
soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter*
(not margarine) at room temp
8 tablespoons vegetable shortening
2 large
eggs
*if using salted butter, just omit table
salt
Instructions
Preheat oven to 375 degrees. line
2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in
shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt
together in medium bowl.
Beat butter, shortening, and remaining 1 1/2 cups
sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in
eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as
needed.
Reduce speed of mixer to low and slowly add flour mixture until
combined, about 30 seconds. Give dough final stir to ensure that no flour
pockets remain.
Working with 2 tablespoons of dough at a time, roll into
balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat
and set on prepared baking sheet spaced 2 inches apart.
Bake 1 sheet at a
time until edges of cookies are set and just barely beginning to brown, but
centers are still soft and puffy, about 10-12 minutes. The cookies should look
raw between the cracks and seem underdone. Let cookies cool on baking sheet for
10 minutes, then transfer to a wire rack and let cool to room temperature.
Makes
about 2 dozen 3-4 inch cookies.
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