Snickerdoodles

As a foodie I have a fair number of cookbooks that I browse through to find new recipes to try.  It's become a standing joke that most of my cookbooks look like they have feathers because of the numerous small post-it notes I use to tag a recipe I want to try.  One thing that catches my attention is the name of a recipe.  I simply could not resist a name like snickerdoodles!

Snickerdoodles fall under the category of molded cookies.  They are some of the most fun cookies to make because there is no limit to their shape or appearance.  Other favourite molded cookies I make are peanut butter and shortbread. 

Snickerdoodles are ever so easy to make!  Once the dough is made it is scooped out by the spoonful, rolled between the palms to form balls then rolled in a sugar cinnamon mixture and placed on cookie sheets to bake.  The balls form flattened cookies as they bake.  The end result is a tasty, crunchy delight sure to please.

Snickerdoodles
modified from: Betty Crocker's Cookbook, circa 1970's, Pp. 144.

½ c butter
½ c shortening
1½ c organic sugar
2 eggs
2¼ c unbleached flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp sea salt

Pre-heat oven to 200ºC (400ºF) regular or 190ºC (375ºC) convection.  Place butter, shortening, sugar and eggs in stand mixer bowl.  Mix well on setting 3.  Combine dry ingredients in separate bowl, mix well.  While still mixing on setting 3 slowly add in the dry ingredients until well incorporated.

2 tbsp organic sugar
2 tsp cinnamon

Mix sugar and cinnamon together in small bowl.

Shape dough by the rounded teaspoonful into balls.  Roll in the sugar cinnamon mixture then place 2 inches apart on ungreased baking sheet.  Bake 8 to 10 minutes or until set.  Immediately remove fromb baking sheet.

My Notes:  I found it easier to roll all the dough into balls at one time then coat in the sugar cinnamon mixture just before loading onto the baking sheets.