Cookbook:Snickerdoodles IV
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Cookbook | Ingredients | Recipes | Cookies
| Snickerdoodles IV | |
|---|---|
| Servings | 36 |
| Time | 60 |
| Difficulty |  |
Snickerdoodles are sugar cookies lightly dusted with cinnamon. They have a characteristically crackly surface, and can be crisp or soft, depending on preference. Some variants include nutmeg, raisins, or nuts. They are a traditional Christmas cookie in North America.
The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word for "snail noodles" (schneckennudeln).
Ingredients[edit | edit source]
- 344 g (2 ¾ cups or 24 oz) all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 2 tsp cream of tartar
- 300 g (1½ cups or 9 oz) white sugar
- 110 g (½ cup or 4 oz) butter
- 100 g (½ cup or 4 oz) shortening
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp sugar
- 1½ tsp cinnamon
Procedure[edit | edit source]
- Preheat oven to 350°F.
- Mix flour, salt, baking soda, cream of tartar. Set aside.
- Beat butter, shortening and sugar.
- Beat in eggs and vanilla.
- Gradually add dry ingredients, mixing fully.
- Roll into 1 tbsp balls.
- Mix sugar and cinnamon.
- Roll balls in sugar-cinnamon mixture.
- Refrigerate for 30 minutes.
- Bake for 10 minutes or until crisp and light brown.
- Let cool completely before eating.