Snickerdoodles from 100 Cookies

Snickerdoodles - made dough January 9, 2023 from 100 Cookies by Sarah Kieffer

2 1/2 cups (355 grams) all-purpose flour

1 teaspoon cream of tartar

3/4 teaspoon baking soda

3/4 teaspoon salt

12 tablespoons (1 1/2 sticks or 170 grams) unsalted butter, room temperature

2 ounces shortening or refined coconut oil

1 3/4 cups (350 grams) granulated sugar 

1 large egg

1 large egg yolk

1 tablespoon pure vanilla extract

For coating

1/3 cup granulated sugar

1 tablespoon ground cinnamon

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening until creamy, about 1 minute. Add 1 3/4 cups granulated sugar and beat on medium speed until light and fluffy, 2 to 3 minutes.
4. Add the egg, egg yolk and vanilla and beat on medium speed to combine.
5. Add the flour mixture and beat on low speed until just combined.
6. Combine the remaining 1/3 cup granulated sugar and cinnamon in a small bowl. Portion dough into golf-ball-size dough balls and roll each ball in the cinnamon-sugar. Evenly space on baking sheets. 
7. Bake one baking sheet at a time, rotating pan halfway through baking. Bake until the sides are set and the tops begin to crackle, 12 to 14 minutes. Let rest on baking sheet for 5 to 10 minutes then transfer cookies to wire rack to cool completely. 

Hello and welcome back to the Flat Cookie Club! At first I thought we'd broken up because when I first took these out of the oven, they were beautifully puffy and thick. But as they cooled, they deflated faster than Cinderella's hopes to leave the ball with both shoes.

Yes, back to flat cookies. You can't convince me it isn't the butter although the flat cookie issue is inconsistent as I've had some cookies, notably chocolate chip and chocolate espresso cookies (forthcoming post), turn out just fine. But snickerdoodles seem particularly vulnerable to flat cookie syndrome and this is no exception.

However, just like Cinderella who got her shoe back and the guy to boot (get it? boot? *wipes tear*), this has a happy ending as the flavor on these cookies is fantastic. Just the right snickerdoodle-y taste with the balance of cinnamon and sugar. The texture was also on point, light, airy, crisp but also chewy. I enjoyed these so much, I might make them again and try them out with a different brand of butter and/or European butter to see if they can remain puffy or at least, less flat.