Yes, it's another snickerdoodle recipe. You may say I have too many, but c'mon, can you really have too many snickerdoodles? Answer to that question: No, never! A soft cookie with a cinnamon sugar crust. Who could resist? I mean really. Could you resist those thick, soft, chewy cinnamon sugar coated cookies?
here or here) but I've finally done it! And it's all thanks to a little tip I learned from Joanne Chang, the lady who owns Flour Bakery in Boston. After mixing up the dough, I popped the entire bowl into the refrigerator for a couple of hours, until it was firm, then coated individual balls with cinnamon and sugar and baked them. They turned out beautifully. I also figured out a way to make a single cookie at a time, for the inner cookie monster :)
Adapted from Flour Bakery
1 cup shortening, room temperature
1 1/2 cups sugar
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar
1/2 cup sugar
1/4 cup ground cinnamon
1. In a bowl cream the butter and sugar. Beat in the eggs
2. In a separate bowl sift together the flour, baking soda, salt, and cream of tartar. Mix flour mixture into butter mixture.
3. Place dough in the fridge in an airtight container for 3 hours, or until dough is firm and easy to roll into a ball.
4. Preheat oven to 400˚F.
5. In a small bowl combine 1/2 cup sugar and 1/4 cup ground cinnamon.
6. Coat rounded tablespoons of dough in sugar mixture.
7. Place coated balls on a cookie sheet, and bake for 12 minutes or until the edges are golden