Thursday, April 28, 2011

Soft Snickerdoodles

These are the best snickerdoodles!! They are SO soft and chewy, which I love! But the trick is to underbake them-- They will firm up when they cool. Don't mind the several-day-old cookie in my picture that was slightly overbaked. :) Do as I say, not as I do!

I generally HATE using shortening, but for some reason, in this recipe, using half shortening and half butter creates the perfect texture. They don't turn into flat pancakes (thanks to the shortening) but they still have great flavor (thanks to the butter). Absolute perfection!

Soft Snickerdoodles
-Alyssa Griffeth-

½ c. shortening
½ c. butter
1 ½ c. sugar
2 eggs

1 tsp. vanilla
2 ¾ c. flour
1 tsp. baking soda
½ tsp. salt
1/3 c. sugar + 1 1/2 tsp. cinnamon

Beat butter, shortening, and sugar for 5 minutes, or until fluffy and creamed. Add eggs and vanilla. Add dry ingredients and stir until just combined. Chill dough if desired. Form into 1 ½ inch balls and roll in cinnamon and sugar. (Note: dough balls can easily be frozen and baked later).

Bake cookies for 8-9 minutes at 350 degrees. You will know they are done when cookies spring back SLIGHTLY when touched, but they are still very soft in the middle. Let the cookies firm up on the baking sheet for 5 minutes before removing to a cooling rack.
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