My 8 year old son Everett is by and far my biggest fan. He thinks I’m the best cook in the world, the prettiest girl around and just plain awesome. He’s told me this. This kind of flattery works really well when I’m fussing at him in the mornings, telling him to brush his teeth and get his shoes on. By fussing, I mean yelling. My 13 year old son used to have the same adoration of me, but now he’s, well…a teenager. Mom is not awesome, not even a little bit cool. He does, however, think I’m a great cook, which is at least something.
Everett is a big supporter of this little food blog. He’s constantly coming up with ideas to post. Things like cucumbers with ketchup. This is a little concoction he whipped up at lunch one day with borrowed ketchup packets and the cucumber slices from his lunchbox. He promises me it’s really tasty and everyone will want to make it. There’s also ‘ladybugs on a log’. Celery stalks filled with peanut butter and topped with dried cranberries. This is a snack/meal he likes to make on his own. Don’t cut the stalk into short lengths. The longer the stalk the better. The more cranberries, the more awesome. His grand ideas go on and on. He desperately wanted to help me with a post, so I suggested snickerdoodles. It’s one of our favorite cookies. Because they’re so cinnamon-y, he calls them Cinnadoodles.
Here’s the funny thing about snickerdoodles and my teenage son. At the time I mentioned snickerdoodles to Evertt, Garrett had been in his room, across the house, playing a video game on his computer with headphones on. Not 2 seconds after I said snickerdoodle, he appeared in the kitchen wanting to help. I could make an unflattering remark about his hearing skills versus listening skills, but volunteering to spend time with mom in the kitchen? I’ll take that – no complaints.
I have been in love with snickerdoodles for a long, long time. I have tried many, many recipes. This recipe is by far the best. I will go so far to say this is, in my opinion, the perfect snicker doodle cookie. Thin and crisp, yet chewy on the inside. Not to mention, oh so sweet and cinnamon-y. This recipe comes directly from Cook’s Illustrated Cookbook. Tell you what, between Cook’s Illustrated, America’s Test Kitchen and Cook’s Country, Christopher Kimball and his staff know their stuff. I am confident that anything I make from any of these magazines, shows or cookbooks is going to turn out spectacularly. If it doesn’t, it’s usually because I didn’t read the recipe ahead of time, I jumped in feet first and had to adjust on the fly. There have been many Saturday mornings where John and I have watched America’s Test Kitchen, only to immediately run out to the store, buy ingredients and start cooking right away. Actually, one of my dream jobs would be to work in on this show. Doing anything – I’ll chop onions all day.
The beauty of making snickerdoodles with my boys is I don’t have to do much of anything other than drag out the mixer. They do everything, including eating most of the cookies. The recipe made a little over 2 dozen good sized cookies and the stack you see above is all I had left to photograph. Granted, John and I ate our share, but who’s counting?
- 8 T unsalted butter, softened
- 8 T shortening
- 1¾ c sugar, divided
- 2 large eggs
- 2½ c all purpose flour
- 2 t cream of tartar
- ½ t salt
- 1 t baking soda
- 1 T ground cinnamon
- Preheat the oven 375 degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, salt and baking soda.
- In the bowl of an electric mixer, add the shortening and butter. Using a paddle attachment, beat on medium speed until light and fluffy. Add 1½ cups sugar. Continue to beat for 5 more minutes. Add the eggs one at a time until fully incorporated, scraping down the bowl as needed.
- Reduce the speed of the mixer to low. Gradually add in the dry ingredients until just incorporated. Be careful not to over mix.
- In a shallow bowl, combine ¼ cup sugar with the cinnamon.
- Measure out 2 tablespoon portions of dough, roll into balls then coat in the cinnamon/sugar mix. Place them on the lined baking sheets at least two inches apart. Repeat until all the dough has been used.
- Place one baking sheet in the oven. It is best to cook one batch of cookies at a time. Cook for 10 to 12 minutes, rotating the sheet half way through. The cookies will be done when cracks start to form in the surface and the dough looks raw through the cracks. Be careful not to over cook.
- Remove cookies from the oven and allow them to cool on the sheet for at least 10 minutes before transferring to a cooling rack. Cool to room temperature and enjoy.
Source Cook’s Illustrated Cook Book