Monday, December 9, 2013

THE BEST SNICKERDOODLE COOKIES IN THE WHOLE WIDE WORLD

This recipe has been tested and proven using the scientific method and Valerie's Test Kitchen protocol. I have tried every Snickerdoodle recipe out there, from Betty Crocker to Ina to Martha to Pinterest. They always end up too hard, not cinnamony enough, too cakey, etc. One year, out of desperation and procrastination, I tried to dupe my friends by putting store bought sugar cookie dough in a bowl and using that. I was found out and my relentless friends, Mona and Denise, have never let me live it down.

I'm happy to say that this is it. After years of cookies fails, I've found Snickerdoodle perfection. Make these for your friends and family...and you're welcome. This one is for you, David Schott.

Ingredients:
1 1/2 cups sugar
1 stick Crisco Butter Flavored Baking Sticks
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tsp cinnamon
3/4 teaspoon salt

2 tablespoons ground cinnamon
1/2 cup sugar

Directions:

1.HEAT oven to 400°F.

2.COMBINE sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.

3.COMBINE flour, cream of tartar, baking soda, cinnamon and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.

4.COMBINE 1/2 cup sugar and 2 tbs cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Pat down the ball, a bit.

5.BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

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