Shaun H.'s Superb Snickerdoodles, Modified From foodnetwork.com
Why I Love This Recipe
Ever since I was four years old, my mom made amazing snickerdoodles. I remember helping her roll the dough balls in the cinnamon sugar, and I remember the aroma while they were baking. This recipe is great for gatherings and for parties. It’s also fun for kids, but be sure an adult helps with the oven. I always wondered where my mom got the recipe, and now I know. The snickerdoodles end up fluffy on the inside, and hard on the outside. They taste great, and take very little time to make and cook. The homogeneous mixtures are salted butter, vegetable shortening, all-purpose-flour, cream of tartar, and ground cinnamon. The heterogeneous mixtures are eggs and the dough after mixing. The pure substances are water when you wash your hands, sugar, salt, and baking soda. The physical changes are when you shape the dough and when you cool the cookies after baking. Signs that chemical changes are happening are when the cookies are producing a smell, and when you digest the cookies.
Submitted by: "Shaun H."
Ingredients You'll Need
1/2 cup salted butter, softened (Homogeneous Mixture)
1/2 cup vegetable shortening (Homogeneous Mixture)
1 1/2 cups plus 2 tablespoons white sugar (Pure substance) (C12H22O11)
2 medium eggs (Heterogeneous Mixture)
2 3/4 cups all-purpose flour (Homogeneous Mixture)
2 teaspoons cream of tartar (Homogeneous Mixture)
1 teaspoon baking soda (Pure Substance) (NaHCO3)
1/4 teaspoon fine salt (Pure Substance) (NaCl)
2 teaspoons ground cinnamon (Homogeneous Mixture)
Water (washing your hands) (Pure Substance) (H2O)
Preheat the oven to 400 degrees F.
In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
Wash your hands with soap and water, since you’ll be handling the cookie dough.
Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar.
Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.