Friday, September 6, 2013

BIY: Snickerdoodles!

I made snickerdoodles last week and I've had tons of requests for the recipe.  My coworkers and BF loved them!!  Below is the recipe I used but also tweeked.  Enjoy!

What you will need: stand mixer, spatula, 2-3 cookie sheets, non-stick baking spray or non-stick pans, air tight container

1 1/2 C. sugar

1 C. shortening
2 eggs
2 3/4 C. unbleached flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 C. sugar

1/2 C. Cinnamon Sugar (see below)
  • 3 Tbsp. Cinnamon (I used a mix of Indonesian Cinnamon from Penzy's Spice Shop and Premiere Select Cinnamon from Kroger)
  • Sugar
  • In a 1 cup dry measuring cup - add cinnamon and enough sugar to fill the cup 3/4 full.  Stir until combined.  Add more cinnamon if desired.
  1. Preheat oven to 400*F
  2. Combine in mixer sugar and shortening just until mixed. Add eggs one at a time until incorporated.
  3. Add flour, cream of tartar, baking soda and salt; Mix until incorporated; Scrape down bowl and mix for about 30 seconds.
  4. Roll dough into walnut-sized balls.  Roll in cinnamon sugar then place on lightly greased cookie sheet.
  5. Bake for 8-9 minutes on 400*F
  6. Remove and let cool on cookie sheet.
  7. Store in an airtight container for up to one week.
As always, don't forget to share pictures with me on Facebook or Twitter!  Happy Baking!

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