Christmas Cookie Parade: Snickerdoodles

Are you looking for a large, soft, home-style, nicely spiced, comfort-food type of cookie?  Yes?  Then I think you should turn to the traditional Snickerdoodle.  These are perfect for the holidays because, not only do they taste like childhood, they make your house smell divine while they are baking.  They are also super easy to make...

...provided you measure your flour correctly:

Oops.  I weighed out 1 1/2 cups of flour instead of 2 1/2 cups. 

I wondered why they were so difficult to roll into balls...

The recipe I use comes from America's Test Kitchen.  It makes large cookies that are crispy at the edges and soft in the middle.  This would also be a good 1st cookie recipe for kids.  What kid doesn't like to roll stuff in cinnamon and sugar?

Snickerdoodles

1.  Adjust oven rack to middle position and heat oven to 375 degrees.  Line 2 baking sheets with parchment paper.

2.  Combine 2 1/2 cups all-purpose flour (12 1/2 oz), 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.  With an electric mixer on medium-high speed, beat 1/2 cup softened unsalted butter (1 stick) with 1/2 cup vegetable shortening and 1 1/2 cups sugar until light and fluffy, about 2 minutes.  Add 2 large room-temp eggs, one at a time, mixing after each until well incorporated.  Reduce speed to low, add flour mixture and mix until just combined.

3.  Combine 1 tablespoon cinnamon with 1/4 cup sugar in a small bowl.  Roll dough into 1 1/2-inch balls with moistened hands, toss in cinnamon sugar to coat, then place 2 inches apart on prepared baking sheets.  Bake each sheet separately until edges are light golden brown and centers are soft and puffy, 10 to 12 minutes, rotating each sheet halfway through baking.  Cool 10 minutes, then transfer to wire rack to cool completely.