Snickerdoodle Cookies

Name: Snickerdoodle Cookies
Yield: 3 dozen cookies
Ingredients: ‚Öì cup white sugar; 2 teaspoons ground cinnamon FOR THE COOKIE DOUGH; 2¾ cups (385 g)Pamela's All-Purpose Flour Artisan Blend; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 tablespoon ground cinnamon; ½ teaspoon salt; 1 cup shortening; 1½ cups white sugar; 2 eggs, large; 1 teaspoon vanilla

on Oct 17 2023

Serving Size 3 dozen cookies

Ingredients

‚Öì cup white sugar
2 teaspoons ground cinnamon FOR THE COOKIE DOUGH
2¾ cups (385 g)Pamela's All-Purpose Flour Artisan Blend
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon salt
1 cup shortening
1½ cups white sugar
2 eggs, large
1 teaspoon vanilla

Directions

Preheat oven to 375° with rack in center of oven. Line a baking sheet with parchment paper.
TO MAKE THE TOPPING: In a small bowl, mix together sugar and cinnamon; set aside.
TO MAKE THE COOKIE DOUGH: In a medium bowl, mix together All-Purpose Flour Artisan Blend, cream of tartar, baking soda, cinnamon, and salt, and set aside. In the bowl of a stand mixer with paddle attachment, beat shortening and sugar together until fluffy. Add eggs one at a time, beating until creamy. Add flour mixture and mix until well combined.
TO MAKE THE COOKIES: Roll dough into 1½-inch balls, roll each ball in topping mix, and place on baking sheet, spacing balls two inches apart.
One baking sheet at a time, bake cookies for 11 to 14 minutes, until centers are puffed up, surface is cracking, and cookies are still a light color, not browned. They will collapse when removed from the oven, and the spaces between cracks may look uncooked. Set baking pan on a wire rack; remove cookies from pan when cool enough to handle.

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Ingredients

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