baking, cookie of the week, everyday food, kids favorite
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Cookie of the week: Snickerdoodles

Crispy exterior and soft, chewy interior – these old-fashioned cookies are a New England favorite!

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2 1/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1 /2 tsp kosher salt
12 tbsp (1 1/2 sticks) unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups of sugar, plus 1/2 cup for rolling dough
2 large eggs
1 tbsp cinnamon for rolling dough


Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.  Combine 1/2 cup sugar and cinnamon in shallow dish and set aside.  Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.

Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes.  Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain.

Working with a heaping tablespoon of dough at a time, roll into balls.  Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.

Bake until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 9-11 minutes, rotate baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on baking sheets 2 to 3 minutes before cooling them on a wire rack. Makes about 30.

(Recipe adapted from Baking Illustrated)

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