cinnamon snickerdoodles

i have found snickerdoodle recipes to be somewhat, well, persnickety, over the years. the crispy ones tend to be dry or heavy, while the chewier ones are way too dense. after years of combining recipes, i found this one to be a perfect mix of crisp, but still light and airy. even the most diehard snickerdoodle fans seem to love this recipe. be sure to use a good cinnamon, since the flavor is baked into the cookie in both the dough and the topping. i use vietnamese cinnamon from king arthur flour, offering a more robust flavor than most store-bought cinnamons!

cinnamon snickerdoodles
1 cup unsalted butter, softened to room temperature
1 cup vegetable oil (i use wesson for this recipe – it makes a lighter, crisper cookie than the other veggie oils)
1 cup baker’s sugar
1 cup confectioners sugar
2 eggs
1 teaspoon vanilla
4 1/4 all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon cinnamon
1/2 cup granulated sugar

1. preheat oven to 375 degrees. line baking sheets with parchment paper.
2. beat butter, oil, 1 cup bakers sugar and confectioners sugar until smooth and very well blended.
3. beat in eggs and vanilla until well blended.
4. add flour, baking soda, cream of tartar, 1 teaspoon cinnamon and salt to the butter mixture. beat until fully blended.
5. in a small, separate bowl, combine 1 tablespoon cinnamon and 1/2 cup granulated sugar.
6. with your #40 scoop, shape dough into 1″ balls, then roll them in cinnamon/sugar mixture. place on prepared baking sheets approximately 2″ apart (they spread a little bit!)
7. bake for 15 minutes, until edges begin to brown lightly.
8. remove from oven, and let cookies cool on baking sheet for 2-3 minutes. then remove them from the baking sheet, transferring them to a wire rack to cool.
yield: approximately 60 cookies.

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