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Snickerdoodle

Snickerdoodles

Shirl Gard
A Snickerdoodle is a very old-fashioned cookie, like a crinkled sugar cookie rolled in cinnamon sugar. It is an early-American specialty cookie that originated in nineteenth century New England or Pennsylvania Dutch country, depending on which source you believe. For best results, make the dough the day before you plan to bake and refrigerate overnight. This not only improves flavor, but cookies baked using cold dough bake in more evenly round shapes.

YIELD: 2 dz + 3 = 27 COOKIES - 35g (1 1/4 oz) EACH
#40 SCOOP / 3 1/2" DIAMETER COOKIES
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Ingredients
  


  • 150 grams butter softened (1 1/4 sticks) / (1/2 cup + 2 1/2 Tablespoons)
  • 65 grams Crisco shorteneing 1/3 cup
  • 300 grams granulated sugar 1 1/2 cups
  • 100 grams whole eggs lightly beaten (2 large)

  • 225 grams unbleached all-purpose flour 1 1/2 cups+ 2 Tablespoons
  • 95 grams cake flour 3/4 cup
  • 10 grams cream of tartar 2 teaspons packed
  • 5 grams baking soda 1 teaspoon
  • 1/2 teaspoon fine sea salt

  • 950 grams = Total 33 oz 2 # 1 oz


  • CINNAMON-SUGAR COATING: Mix sugar and cinnamon in a small bowl.
  • 50 grams granulated sugar 1/4 cup
  • 10 grams ground cinnamon 1 Tablespoon + 1 teaspoon

Instructions
 

  • MIX: In the Kitchen Aid using the paddle on medium speed, cream the butter, Crisco, and sugar together for 2 minutes, (just until all ingredients are completely blended). Add the eggs in a stream with the mixer running and beat 1 minute more, until the batter is slightly fluffy.
  • SIFT together the flour, cream of tartar, baking soda, and salt; whisk to blend. Add the dry ingredients to the mixer bowl and pulse gently on low speed until all ingredients are fully incorporated and the mixture comes together in a dough.
  • CHILL dough in the refrigerator until slightly firm, at least 1 hour, before scooping. Don't allow the dough to get rock hard as this is a good way to break your scoop.
  • SCOOP the chilled dough with a #40 scoop (level) and place scoops close together on parchment-lined quarter sheet pan. Refrigerate overnight for better flavor and more even shape.
  • THE NEXT DAY, WHEN READY TO BAKE: PREP 3 half sheet pans or cookie sheets by lining with parchment paper. PRE-HEAT OVEN to 375ºF (190°C) about 20 minutes before ready to bake.
  • SHAPE THE COOKIES - TWO CHOICES: For the traditional method, roll the scoops of cold dough into smooth balls with you hands. Or, for the quick and easy method, use the scoops of dough just as they are, without rolling into balls.
  • EITHER WAY, TOSS the balls or scoops in the Cinnamon-Sugar Coating and place about 3" apart on parchment-lined half sheet pans or cookie sheets, 9 per pan.
  • BAKE at 375ºF (190°C) for 12-14 minutes, until lightly browned but still soft. Here's what to look for: these cookies puff up at first, then crack and fall, flattening out. Watch closely the last two minutes of baking. Take out of the oven just as they start to fall. Don't over-bake or the cookies will be too hard instead of chewy and crisp.
  • COOL on baking pan or remove to a wire rack to cool.

Notes

This recipe is adapted from a very old recipe, given to me by my home economics teacher during a summer class at Northwest State Teachers' College in Alva, OK (1959). I'm not sure where she got the recipe.
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