Saturday, November 22, 2014

Mrs. Sigg's Snickerdoodles

This is another one requested by my youngest sister, so don't expect any healthy substitutions for this one. For a while, she's been wanting me to make some snickerdoodles. So, as I usually do, I decided to try a different recipe. I already have a snickerdoodle recipe from Joanne Chang posted on this blog that is very good, but it is a rather crisp snickerdoodle. For a bit more chewiness, I decided to go with a popular recipe on Allrecipes that included some vegetable shortening. Based on the popular snickerdoodle recipes I've seen across the web, they're all pretty much the same recipe with just slightly different proportions.

The texture of this one was spot on, but using some shortening instead of butter does result in a less flavorful cookie, so it's up to you which one you pick. I made little mini snickerdoodles since that's what my sister requested and while that's good for portion control, it can also be dangerous since they're so easy to eat in one bite that you might start to lose count once you taste one. Don't say I didn't warn you.

Mrs. Sigg's Snickerdoodles
Recipe from Young Idealistic Baker who adapted from Allrecipes
Makes about 3-4 dozen mini cookies

1/4 cup unsalted butter, softened at room temp
1/4 cup vegetable shortening
3/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 1/3 cups all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
2 tbsp granulated sugar
2 tsp ground cinnamon

Preheat the oven to 400 deg F and line two baking sheets with parchment paper. Sift the flour, cream of tartar, baking soda, and salt together in a medium bowl. Set aside. Combine the 2 tbsp of sugar and cinnamon in a small bowl and set aside.

In a stand mixer with a paddle attachment, with a handheld mixer, or with a wooden spoon, cream the butter, shortening, and 3/4 cup sugar together for 3-5 min until light and fluffy. Add in the egg and vanilla and mix until well incorporated.

Add the flour mixture and mix until just combined. With a small ice cream scoop about the size of a tsp or with your hands, form small balls of dough. Roll the balls of dough in the cinnamon sugar and place on the baking sheet leaving about 2 inches between them. Bake for 7-8 minutes, preferably on the middle rack.

Let the cookies cool for about a minute on the baking sheet so they can set up a bit. Then, remove to a cooling rack to cool completely. Store the cookies in an airtight container for up to several days at room temp.
Obligatory stacked cookie shots, also just cause I love them.

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