Snickerdoodles IV
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).
Total Time
60 minutes
Servings
36
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) superfine 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
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.
30 minutes
Bake for 10 minutes or until crisp and light brown.
10 minutes
Let cool completely before eating.