I chanced across this cute sounding cookie – snickerdoodles. It brings to my mind, of all things, alphabet noodles soup! Haha.
In reality, it is light years away from that. It is a light soft cookie coated with cinnamon sugar. As with all my baking projects, it is really easy to make and what I really love about it is the smell and texture of the cookie. Once done, when the cookie is completely cooled, it is so light in weight and yet, one bite and the explosion of rich buttery taste with cinnamon sugar. Quite indescribable, really…
For this cookie, I found 2 recipes that are almost similar. 1 uses shortening and the other uses butter. The rest of the ingredients are the same. I decided to use a mixture of butter and shortening in my recipe. The result is a buttery soft light cookie that has a slight cake-like consistency on the inside. I also reduced the sugar for this recipe but still found it a bit too sweet for my taste.
Source: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496 (Slightly adapted below)
- 135 grams vegetable shortening, room temperature
- 70 grams unsalted butter, room temperature
- 285 grams granulated sugar (Original recipe called for 301 grams. I used 290 grams and found it still too sweet. Suggest 280-285 grams.)
- 2 large eggs
- 352 grams all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- In a large bowl, using a sturdy fork, mix together the shortening, butter and sugar until all the sugar has been incorporated.
- Add in the eggs.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
- Stir the dry ingredients into the shortening mixture to form a dough.
- Chill the dough for about 30 minutes.
- Whilst the dough is being chilled in the refridgerator, preheat oven to 400 degrees Farenheit.
- In a small bowl, mix well the sugar and cinnamon used for coating.
- Once the dough is chilled, roll into balls the size of small marbles and roll each ball into the cinnamon sugar mixture.
- Place the balls about 2 inches apart on a baking sheet that has been lined with a Silpat or baking paper.
- Bake until lightly brown but still soft, about 8-10 minutes. Cookies puff up at first, then flatten with a crinkled top.
- Once done, remove from oven and let them cool on the baking sheet for a few minutes to harden. Transfer to wire rack and let cool completely.
My final product: