We had a long discussion at work about cookies and in particular, Snickerdoodles.
I had never baked them, but found a good sounding recipe in King Arthur Flour Cookie Compendium and gave them a shot this morning. They turned out very nice. Crispy on the outside and soft in the middle. I’ll be making these again.
1/2 cup (92g) vegetable shortening
1/2 cup (1 stick, 113g) unsalted butter
1 1/2 cup (298g) sugar
1 teaspoon vanilla
2 teaspoon baking powder
2 large eggs
3/4 teaspoon salt
2 3/4 cups (326g) unbleached all-purpose flour
1/2 cup (99g) sugar
2 teaspoons cinnamon
- Preheat oven to 400F. Lightly grease (or line with parchment) two baking sheets.
- To make dough: in a medium-sized bowl, cream together the shortening, butter, sugar, vanilla, and baking powder, beating until smooth. Add the eggs, again beating until smooth, stopping to scrape the bowl once. Add the flour and salt, mixing slowly until combined.
- To make coating: Mix the sugar and cinnamon together in a shallow bowl (or in a large plastic bag).
- Using a cookie scoop or your fingers, dip out 1 level tablespoon of dough (a teaspoon cookie scoop, generously filled, works well) and roll it into a ball. Place the ball of dough in the bowl or bag of cinnamon sugar. When you’ve got 5 or 6 dough balls in the sugar, gently shake them until completely covered. Place them on the prepared baking sheets, about 1 1/2 inches apart. Using the bottom of a glass, flatten each cookie to about 1/2 inch thickness. Repeat with remaining dough.
- Bake for 8 minutes, or until they are golden brown around the edges. Remove from oven and transfer to a wire rack for cooling.
Recipe says the yield was 7 dozen, but I was only able to get about 4 dozen cookies. I probably was making too large balls of dough. 8 minutes worked out perfectly for my oven.