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Last Modified: 04/13/16
First Published: 01/07/08
Views: 4077 | | |
| Views: 4077 |
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This recipe is an adaptation from America’s Test Kitchen and like all their recipes, this is a winner. These snickerdoodle cookies have the precise texture, flavor and shape that you expect from snickerdoodle cookies. Cream of tartar and baking soda provide the distinctive tang that these cookies are known for. By rolling them into balls and coating them with cinnamon sugar before cooking, you ensure a perfect round shape and a nice sugary crust. Just make sure that you space them evenly because these cookies do spread out quite a bit. |
Servings: 24
Total Cost: $3.43
Cost Per Serving: $0.14
Total Calories: 4,562
Calories/Serving: 190
| Ingredient | Volume | Mass | Cost | Calorie |
| Sugar, White Granulated |
1 3/4 Cup |
350.00 Grams |
$0.46 |
1,355 |
| Cinnamon, Ground |
1 Tablespoon |
6.80 Grams |
$0.34 |
18 |
| Flour, White Unbleached All Purpose |
2 1/2 Cups |
10.63 Ounces |
$0.35 |
1,138 |
| Cream of Tartar |
2 Teaspoons |
6.00 Grams |
$0.57 |
16 |
| Baking Soda, Generic |
1 Teaspoon |
4.80 Grams |
$0.02 |
0 |
| Salt, Table |
1/2 Teaspoon |
3.00 Grams |
$0.00 |
0 |
| Butter, Unsalted |
8 Tablespoons |
112.00 Grams |
$0.50 |
800 |
| Shortening, All Vegetable |
1/2 Cup |
120.00 Grams |
$0.85 |
1,080 |
| Eggs, Chicken (2 large eggs) |
* |
100.00 Grams |
$0.33 |
156 |
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24 cookies
1 ¾ cups sugar
1 tablespoon cinnamon
2 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons butter, softened
½ cup shortening
2 large eggs
Method:
Heat the oven up to 375 degrees. In a shallow dish, combine ¼ cup of sugar with the cinnamon, set aside. In a large bowl, whisk together the flour, cream of tartar, baking soda and salt together, set aside.
Using an electric mixer, beat the butter, shortening and remaining 1 ½ cups sugar together until light and fluffy, 3 to 6 minutes. Add the eggs, one at a time and beat for about 30 seconds until incorporated.
Reducing the mixer speed to low, add the flour mixture slowly and beat for about 30 seconds. Stir everything together with a spatula.
Wet your hands and roll 2 tablespoons of dough at a time into balls, roll them in the cinnamon sugar and lay on two baking sheets lined with silpats or parchment paper. Set the cookies 2 ½ inches apart. Bake the cookies, one sheet at a time for about 10 to 12, rotating the baking sheet halfway through baking. Let cool on a baking sheet.
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