With Fall peering in between the heat I figure it was time for a good cinnamon recipe. I love cinnamon, it is one of my favorite spices. If you have a baked good of mine and you aren't sure what that subtle flavor is in the background...guess cinnamon, it is usually the right answer. Because I don't want to overload the blog with fall recipes (and I have many that need to be prepared and pictured), I thought I would start with a nice and simple Snickerdoodle cookie recipe. Snickerdoodles are fairly new to my life. I can guarantee that I had never tasted a snickerdoodle cookie until I had graduated from college (the first time). I don't know why, I think it has to do with the fact that few people in my family bake cookies on a regular basis and that I was always more tempted by the double fudge or sugar cookie at Great American Cookie Co (yes that was two facts, but nobody ever says "it has to do with the facts").
When I tried a snickerdoodle for the first time (and it was I that made them on the request of a friend) I was floored. These are amazing I thought...no...they are the perfect non-chocolate, non-oatmeal cookie. A simple and light slightly sugary, slightly buttery cookie that is crisp on the outside and soft and tender on the inside! Magnificent! Then you coat it in cinnamon (sigh) and sugar! Wow! I love the way the cookies "crackle" a bit when done if you have made them right.
I use a recipe out of my Betty Crocker cookbook. It is simple (making the dough literally takes 10 minutes in my stand mixer) and I usually have the ingredients on hand. Make sure you do not over bake...nobody likes a super crispy snickerdoodle.
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 3/4 cups all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
(P.S. I usually make more cin sugar mixture than this, but it is a good starting point, we usually have tons on hand because we like it on fruit and in our oatmeal)
1) Heat oven to 400ºF.
2) Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3) Shape dough into 1 1/4-inch balls.
4) Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture.
5) Place 2 inches apart on ungreased cookie sheet.
6) Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack