Snicker-doodles

Print Recipe

Course Dessert

Servings 30 Cookies

Ingredients

319 grams unbleached all-purpose flour 2.25 cups
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
12 tbsp unsalted butter, softened but still cool See post about room temperature
50 grams vegetable shortening 1/4 cup
298 grams granulated Sugar 1.5 cups
2 large eggs, room temperature see post about room temperature
3 tbsp granulated sugar for rolling dough
1 tbsp ground cinnamon for rolling dough

Instructions

Adjust oven racks to upper and lower middle positions
Preheat oven to 400°F
Line baking sheets with parchment paper if desired
In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening and 298 grams of sugar on medium speed until well combined, 1 to 1½ minutes.
Scrape down the sides of the bowl, add the eggs, and beat again until combined, about 30 seconds.
Add in the dry ingredients and beat at low speed until just combined, about 20 seconds.
Using spatula or large spoon give dough a final mix to catch any stray flour.
If kitchen is warm and/or dough appears a bit 'loose' put dough in refrigerator for 20 minutes or so to firm it up
In a small, shallow bowl, combine the 3 tablespoons sugar and the cinnamon for rolling the dough. Stir or shake well to combine.
Fill a #50 scoop with dough scraping it flat. Eject dough and roll top portion of ball in cinnamon sugar mixture. Don't coat the flat portion of ball. Place on cookie sheet flat side down approximately 2 inches a part.
Bake until the edges of the cookies are beginning to set and the center are soft and puffy, 9-12 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. (if using a convection oven the switching and rotating of sheets may not be needed)
Let the cookies cool on the baking sheets 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

If not using a scoop roll dough into a ball about 1.5 inches in diameter. When rolling still try to keep the "bottom" free for mixture.

Varying the baking time just 30 seconds either way will change the texture of the cookie significantly. Reduce time to get a little bit chewier texture. Increase if you like more crispness.

Cookies will absorb humidity quickly so best to put into a sealed plastic bag or other air tight container as soon as cooled.

Cookies do last if kept in a sealed plastic bag or other air tight container. Haven't had them last long enough to see just how long they keep though.