Soft and Chewy Snickerdoodles
I got this recipe from Our Best Bites. Sara said, "a true snickerdoodle isn’t fluffy, it’s chewy. It should sink down after baking so it gets a crinkly top." These cookies taste buttery and have the perfect chew. The original recipe came from Cooks Illustrated Cookbook.
- 1 3/4 cups sugar divided
- 1 tbsp ground cinnamon
- 2 1/2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt *If using salted butter, omit salt
- 8 tbsp (1 stick) unsalted butter (not margarine) at room temperature
- 8 tbsp vegetable shortening
- 2 large eggs
- 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 a 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 edge 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 2 dozen 3-4 inch cookies.
Do NOT leave out the cream of tartar!