The Baking Illustrated Challenge: Snickerdoodles


I have never had a Snickerdoodle cookie before. These cookies are crunchy on the outside, sweet and tangy. The next time I make these I will make sure to only cook them for the minimum time allotted, so they do not become too crunchy. The name comes from the German word that means crinkly noodles, and they are a favorite in New England. The funny thing is for the past two months I kept reading crinkly cookie not crinkly noodle.  I enjoyed making them and sharing the cookies with my cohort from my grad program.  This was one of the easiest cookies I have ever made, and I enjoyed using a glass to press the balls of dough into flat disk like shapes.

Cook Book: Baking Illustrated

Snickerdoodles

2 1/4 C unbleached All-Purpose flour

2 t cream of tartar

1 t baking soda

1/2 t salt

12 T unsalted butter, softened but still cool

1/4 C vegetable shortening

1 1/2 C granulated sugar , plus 3 T for rolling dough

2 large eggs

1 T ground cinnamon for rolling dough

1. Adjust the oven racks to the upper- and lower middle positions and heat the oven to 400 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, cream the butter, shortening, and the 1 1/2 cups sugar at medium speed until combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs. Beat until combined, about 30 seconds.

4. Add the dry ingredients and beat at low speed until just combined, about 20 seconds.

5. Mix the 3 T sugar for rolling and the cinnamon in a shallow bowl. Working with a heaping tablespoon of dough each time, roll the dough into 1 1/2 inch balls. Roll the balls in the cinnamon sugar and place them on the prepared baking sheets, spacing them about 2 inches apart.

6. Bake until the edges of the cookies are beginning to set and the centers are soft and puffy, 9-11 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets 2-3 minutes before transferring them with a wide metal spatula to a wire rack.

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