Cookie Carnival June - Snickerdoodles

I must admit, I had no idea what to expect when we got the recipe for this month’s cookies. I’d never heard of a snickerdoodle before. But I love cinnamon, so I was perfectly willing to try.

They didn’t quite work the way they were supposed to, and I’m not entirely sure why. They turned out almost more cakey than biscuity, and didn’t really crack on the surface at all. But they were still scrumcious.

My dad, mum and gran all pronounced them the perfect cookies to go with coffee. And I agree. Shall definitely be experimenting with them again in the future!



Makes 4 dozen.

* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter
* 1/2 cup pure vegetable shortening
* 1 3/4 cups sugar, plus more if needed
* 2 tablespoons ground cinnamon, plus more if needed
* 2 large eggs


Directions

1. Preheat the oven to 400 degrees, 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 flour, cream of tartar, baking soda, and salt;
set aside. In the bowl of an electric mixer fitted with a 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 (1 1/4-ounce) ice-cream scoop to form balls of
the dough, 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, rotating
the baking sheets after 5 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 up to 1 week.