Snickerdoodles
Photo: EvanProdromou, CC0
Snickerdoodles are cinnamon-sugar cookies with a crackled top, and this version makes 36 of them from one bowl of dough. Cream of tartar and baking soda give the signature tang and the cracks, while the butter and shortening mix keeps the centers tender. Chilling the rolled balls for half an hour helps them hold their shape in the oven. Joy of Cooking traces the name to the German schneckennudeln, or snail noodles.
Instructions
Heat the oven to 350°F. Stir the flour, salt, baking soda and cream of tartar together in a bowl and set it aside.
Beat the butter, shortening and superfine sugar together until combined. Beat in the eggs and vanilla extract.
Add the dry ingredients a little at a time, mixing until no streaks of flour remain.
Roll the dough into balls about 1 tablespoon in size. Stir the 3 tablespoons of sugar and the cinnamon together, then roll each ball in the mixture until coated.
Chill the coated balls in the refrigerator for 30 minutes.
Bake for 10 minutes, or until the cookies are crisp and light brown. Let them cool completely before eating.
Make it personal.
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