RCI-BR.005.0564.001
Snickerdoodle
A is a soft cookie lightly dusted with cinnamon. It has a characteristically crackly surface, and can be crisp or soft, depending on preference. Some variants include nutmeg, raisins, or nuts.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- (650ml) all-purpose flour2 3/4 cups
- 1/4 teaspoon
- 1 teaspoon
- 2 teaspoons
- (360ml) white sugar1 1/2 cups
- (240ml) soft shortening1 cup
- eggs2 unitbeaten
Method
1
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
10 minutes
2
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt until evenly combined. Set aside.
2 minutes
3
In a large bowl, beat the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well after each addition.
4 minutes
4
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft dough forms. Do not overmix.
2 minutes
5
In a small shallow bowl, combine the cinnamon and sugar for the coating. Roll each portion of dough into a ball and then roll it in the cinnamon-sugar mixture until fully coated.
5 minutes
6
Place the coated dough balls onto the prepared baking sheets about 2 inches apart, then gently flatten each ball slightly with the palm of your hand.
3 minutes
7
Bake in the preheated oven until the edges are just set but the centers still appear slightly underdone, approximately 10 to 12 minutes.
12 minutes
8
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
5 minutes