Snickerdoodles
Snickerdoodles are crisp, light brown cookies finished with a generous dusting of cinnamon. The cream of tartar paired with baking soda gives them their characteristic slight tang and tender crumb, and shortening keeps the dough soft and easy to shape. The method is short: mix, roll into balls, bake for ten minutes, then sprinkle with cinnamon while hot. One batch makes about three dozen cookies.
Instructions
Heat the oven to 205°C (400°F or Gas Mark 6). Grease a baking sheet or line it with parchment paper.
Stir the flour, salt, baking soda and cream of tartar together in a bowl so the leavening is evenly spread through the flour.
Beat the sugar and soft shortening together until combined. Add the beaten eggs and beat them in.
Add the flour mixture to the creamed mixture and mix until it comes together as a dough.
Roll the dough into small balls and place them on the prepared baking sheet.
Bake for 10 minutes, or until the cookies are crisp and light brown.
Sprinkle generously with cinnamon while the cookies are still hot.
Make it personal.
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