There aren't too many cookies with names as adorable as "Snickerdoodle." This alone would be enough for me to try a cookie ("How cute! It must be as yummy as it sounds"), or a cake, or bakery. For example, I knew I would love the Sugar Sweet Sunshine Bakery before I stepped foot into the small space continually permeated with the smell of buttercream. I also figured that the grocery store Peas N' Pickles in Dumbo must be simply amazing. I was proven correct on both these counts, and so I trusted that if I made Snickerdoodles, they would likewise turn out delicious.Although I had eaten Snickerdoodles before, they never quite stood out in my mind as a cookie to be coveted; this is most likely due to their simplicity and lack of chocolate. However basic the cookie may be, though, the Snickerdoodle should not be cast off in favor for the more glamorous varieties. Snickerdoodles are made from a basic sugar cookie base, and what gives them their distinctive taste is the cinnamon that the unbaked dough is rolled in. This particular recipe yields crisp, dense cookies with a spicy flavor that nicely offsets the sweetness of the sugar. And since there is nothing particularly offensive about these delightful baked goods, it seems to me that they would be perfect for almost any occasion, from birthday parties to picnics to tasty gifts: a perfect multi-purpose cookie with a terrifically fun name to speak.
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
1. Preheat the oven to 400 degrees and grease baking sheets.
2. Sift together flour, cream of tartar, baking soda, and salt. In a large bowl 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. Form the dough into small balls and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack.