Now look, I know we all know how to make snickerdoodles... but I'm just getting my feet wet again with blogging. Maybe next time I'll blow your minds. Today, I was happy with a classic comfort food that brought a little cheer to my (still very hot) kitchen. Who doesn't like a snickerdoodle?
I took this recipe from allrecipes.com and made only one change: I used 1 1/2 cups whole wheat flour and 1 1/4 cups white, instead of using all white flour. I always like to substitute some or all of the AP flour in cookies for whole wheat, because it adds a little bit of nutty, chewy, heartiness that complements cookies so well.
Also I'm just going to throw it out here - half the reason I've stopped posting on this blog is that the light in my kitchen is so terrible, all of my process pictures look like potatoes. So bear with me for now, and focus on my glamor shots of the final product, cause those I can take in the front window!
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour (or substitute part with whole wheat flour)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees F.
Cream together the butter, shortening and sugar on low to medium speed until well combined. Scrape down the bowl and add the eggs and vanilla and repeat, until the mixture is slightly fluffy.
Combine all dry ingredients in a separate bowl, whisk together, then add to the wet ingredients. Mix on low until just combined, scraping down the bowl as needed. If you used part whole wheat flour and your dough feels a little too gummy, mix in a teaspoon or two of milk to relax it slightly.
Roll your dough into balls (I portioned it using a small kitchen scoop) and roll the balls in the cinnamon sugar mixture (you might need to make more cinnamon sugar depending on how big your cookies are.) Place the cookie balls on a parchment or foil covered baking sheet, leaving about 2 inches apart for them to spread.
Depending on the size of your cookies, bake for 6 to 10 minutes, until just set but not hard. I made one batch with a larger scoop to start, which were perfect at 8 minutes, then I switched to a smaller scoop, and those were done at 6 minutes.
Remove from baking sheet immediately to cool.