Snickerdoodles: Cinnamon Sugar Dusted Cookies

 Hope everybody celebrated Christmas and Hanukkah and enjoyed the day of giving and sharing, with lots of fun and enthusiasm with family and friends. I also hope Santa brought you all the gifts you wished for.

Even though this year, I was not able to make the Christmas delicacies I used to make, I am happy and eagerly waiting for my little miracle’s arrival next month.  I don’t know my little princess understand anything about her sibling’s arrival, she is making merry all around. We didn’t put up any Christmas tree as she is now more interested in pulling things than enjoying. 

I made some sinckerdoodles for Christmas. It is a sugar cookie which is famous in New England and Pennsylvania since the 19^th century.  It is thought to have originated from German word Schneckennudeln, or cinnamon-dusted sweet rolls, or according to some it originated from folk tale hero Snickerdoodle from the early 1900s.   If you want to know about history and various type of recipe take a look at this blog  . There are lot of variations in the recipes of this simple cookie, I used the one from allrecipes.com and changed the baking temperature as I thought it is slightly high. Instead of using regular granulated sugar and cinnamon for dusting the cookies, I used turbinado sugar, as I like the crunch of turbinado sugar better than anything else.

I know lot of my friends grow up with these famous cookies and have grandma or mom’s recipe. Sure when you try this one it will make you nostalgic. Here goes the recipe.

One year ago: Kuzhalappam / Rice flour Canoli
Two year ago: Ginger Bread House
Print Recipe from here 

What you need

 Recipe adapted from Allrecipes.com

Unsalted butter: ¼ cup ( I used room temperature butter)

Vegetable shortening: ¼ cup (I used Crisco)

Granulated sugar: ¾ cup

Egg: 1 no ( I used room temperature egg)

Vanilla extract: 1 teaspoon

Unbleached all purpose flour/ Maida: 1 ½ cups ( I used King Arthur flour)

Cream of tartar: 1 teaspoon

Baking soda: ½ teaspoon

Salt: 1/8 teaspoon

Turbinado sugar: 1 tablespoon

Ground cinnamon: 1 teaspoon

How I made

In a medium sized bowl sift together flour, baking soda, salt, cream of tartar and set aside.

In a bowl of Kitchenaid stand mixer cream butter, vegetable shortening, sugar and once it is done add egg and vanilla extract and cream once again to combine everything.

To this gradually add sifted flour mixture and mix again to combine.  And set aside for chill in refrigerator for 30 minutes.

By the end of chilling time pre heat oven to 350F

Scoop about 1 tablespoon chilled dough and rolled into ball into mixture of turbinado sugar and cinnamon.

 Place the rolled dough into the baking sheet lined with parchment paper and slightly press the dough balls with bottom of glass. Place the dough about 3 inches apart as they spread during the baking.

Bake for about 13 minutes or until sides are slight brown and center remain soft.  Keep the cookies for about 2 minutes in the baking pan and then transfer to cooling rack.

You can store the cookies in airtight container for about 2 weeks, if you have some left.

Enjoy as much you wish.

Preparation time: 50 minutes

Yield: 24 cookies

Verdict: Yummy

Will you make it again: Yes I will

I am linking this Classic cookies to Hearth and Soul Blog Hop #80 hosted  here