Tuesday, February 16, 2010

Snickerdoodle, Snickerdoodle, what a funny name!

I love Snickerdoodles. I also love to laugh, and the name Snickerdoodle makes me smile and laugh. It's a silly name for a super duper yummy cookie.

I had an up and down day yesterday and so did Don. So I decided I would make Snickerdoodles when I got home. Even before I started dinner - I wanted to make the cookies. One thing I love about these cookies is that I ALWAYS have the ingredients on hand - flour, sugar, butter, cream of tarter, cinnamon, you know, basic pantry stuff. So anytime we're craving a sweet treat we can always whip up a batch of Snickerdoodles.

Cinnamon is a key ingredient in Snickerdoodles. I buy my cinnamon from Penzeys Spices. They have all kinds of Cinnamon. I used Penzeys Chinese Cassia for the cookies. It....is....good. Really nice cinnamon flavor. The color is a bit darker which is why the cookies look so golden.

I don't have a Penzeys store nearby like I did in Connecticut. So now I order on-line, which isn't a bad thing. They usually throw in a freebie spice with your order, which is nice, and such a great marketing idea.

I have a recipe that I've been using for a while. It's an easy dough to work with - not too sticky, easy for kids to use, too. But you have to watch the cooking time. You do not want to over-bake Snickerdoodles. In fact, it's preferable to under-bake them. We like the cookie to be soft and not hard and crisp.

So if you're craving some cinnamon goodness here's the recipe for you. Click Snickerdoodles and watch people smile when you ask them "Would you like a Snickerdoodle?"


2 3/4 cups all-purpose four
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature

2 large eggs
1 1/2 + 1/4 cup sugar, plus more if needed
2 t. ground cinnamon

1. Preheat the oven to 400ยบ with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together dry ingredients: flour, cream of tarter, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small scoop (1 1/4 oz) to form balls of dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in the center and begin to crack, about 8-10 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container.
4. I move the cookies off the cookie sheet immediately to cool so they don't get too crisp. We like them soft!!! 

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