Bake: Snickerdoodles

Cinnamon-y, sugary, cream of tartar-y yumminess.  Recipe after the jump.




Snickerdoodles
Prep Time: 15 minutes
Total Time: 35 minutes
Yield: 15 cookies 


1.5 c flour
1 tsp cream of tartar
0.5 tsp baking soda
0.5 tsp salt
4 tbsp butter, room temperature
0.25 c shortening
0.75 c plus 3 tbsp sugar, divided
1.5 tbsp cinnamon
1 egg

(1) Preheat oven to 375 degrees
(2) Sift together the flour, cream of tartar, baking soda, and salt

(3) Cream butter, shortening, and 0.75 c sugar together until smooth

(4) Add egg and mix until combined

(5) Slowly add dry ingredients to the wet ingredients until fully incorporated

(6) In a small bowl, mix together cinnamon and the remaining sugar

(7) Roll dough into 1-inch balls and coat with the cinnamon and sugar mixture

(8) Place on a parchment-paper-lined baking sheet about 2 inches apart

(9) Bake for 10-12 minutes until puffed up and tops are cracked

(10) Cool on a wire rack (they will deflate a bit)

Notes:  Since this recipe doesn't use brown sugar, you need to add the cream of tartar to activate the baking soda.  It also gives the cookies their distinctive taste.  So, while you can substitute vinegar for cream of tartar when whipping egg whites, I wouldn't do so for this recipe.  As always, store with a slice of bread to keep them soft.