Large Gourmet Snickerdoodles from Lady Behind the Curtain

Large Gourmet Snickerdoodles - made dough July 1, 2024 from Lady Behind the Curtain

1/2 cup shortening

1/2 cup unsalted butter, softened

3 ounces cream cheese, softened

2 cups granulated sugar

2 teaspoons cinnamon

2 large eggs

1 tablespoon vanilla extract

3 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

Cinnamon Sugar Coating

1/3 cup granulated sugar

1 teaspoon cinnamon

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together shortening and butter until combined and creamy. Add cream cheese and beat until combined. Add sugar and beat until combined. Add cinnamon, eggs and vanilla extract, mixing until combined.
2. In a medium bowl, whisk together the flour, salt and baking powder. Add to butter mixture in 2 additions, mixing on low speed after each addition until just combined.
3. Portion dough into 12 3.6-ounce balls. Cover and chill for several hours or overnight.
4. In a small bowl, stir together 1/3 cup sugar and cinnamon. 
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
6. Roll chilled dough balls in cinnamon-sugar coating mixture, covering completely. Evenly space on prepared baking sheets. Bake 20-22 minutes or until edges are set and middles no longer look raw. Let rest on baking sheet for 5 minutes then transfer to wire rack to cool completely.

My friend Eileen loves snickerdoodles. It's a running joke between us that when I once made snickerdoodles for her and gave her 5, expecting she would give her partner 2 and keep 3 for herself, I was shocked to discover she kept all 5 for herself. I never let her forget that. Yet her snickerdoodle love means she is unbothered whenever I bring it up, haha. 

So around her birthday, I make it a point to try out a new recipe for snickerdoodles, knowing I have a willing taste tester for them. As Eileen knows, I'd been distressed over the past couple of years that nearly all of my snickerdoodle experiments have resulted in flat cookies, even with tried and true recipes that once yielded thick cookies. I'm convinced, and no one can tell me otherwise, that butter makers had been watering down their butter and only recently have they stopped with the watering down, probably because of the complaints they'd been getting. I haven't had the unexpectedly flat cookie problem so far this year and I'm glad to say I didn't have it with this recipe either. 

These made for some terrifically thick and also delicious snickerdoodles. I'm sure having the combination of shortening and butter as well as the cream cheese helped to prevent spread and added to the amazing texture. 

Not to overstate it (okay, I'm overstating but barely) but this could now be my favorite recipe for snickerdoodles. Texture and thickness were on point. I loved it, especially after my flat snickerdoodle cookie problems of the past. 

The only thing I would tweak the next time is to add a little cinnamon to the dough as it could use a slightly more cinnamon punch. I'm going to try that next time as I welcome any excuse to make this recipe again.