Snickerdoodles

17 ingredients
7 steps

Ingredients

  • FOR THE COOKIES:
  • 3 cups Flour
  • 2 teaspoons Cream Of Tartar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 1/2 cups Shortening
  • 1/2 cups Butter, Room Temperature
  • 1 cup Granulated Sugar
  • 1/2 cups Brown Sugar
  • 3 whole Eggs
  • 2 Tablespoons Milk
  • 1 teaspoon Almond Extract
  • FOR THE SPICED SUGAR:
  • 4 Tablespoons Granulated Sugar
  • 2 Tablespoons Cinnamon
  • 1 dash Nutmeg

Directions

  1. 1
    For the cookies, sift together the dry ingredients and set aside.
  2. 2
    In a stand mixer with the paddle attachment, cream together shortening, butter and sugars, and beat until fluffy (about 3 to 4 minutes). Add the eggs one at a time, beating well after each. Add milk, almond extract, and dry ingredients and beat until everything is incorporated.
  3. 3
    Turn the dough out on a sheet of plastic wrap and wrap it up tight. Refrigerate for at least 1 hour.
  4. 4
    For the spiced sugar, sift together the sugar, cinnamon, and nutmeg and set aside.
  5. 5
    Preheat oven to 400°F. Then remove dough from fridge and roll into 1 1/2 to 2-tablespoon size balls. Roll these balls in the spiced sugar. Place on a parchment or Silpat-lined cookie sheet.
  6. 6
    Bake for 7 to 9 minutes or just until the tops start to crack. Let the cookies sit on the cookie sheet out of the oven for 1 minute before moving to cooling rack.
  7. 7
    Store in an airtight container with a piece of bread to keep them moist.

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