Snickerdoodles - XMAS
From the Kitchen of: Diana B
2018 KitchenAid mixer works great! (YAY! Baked Snickerdoodles freeze well!!..tested Feb 2012 AND Jan 2013: 3 day old dough baked up delicious too!)
Using a mixer or by-hand... First, Measure all ingredients...
Stir the tartar, soda & salt together and then add to flour and stir well.
In the Large Mixer Bowl, add the 1st three ingredients, mixing lightly after each. Then slowly pour dry mixture into shortening mixture, little at a time, mixing on low, and then higher for a few moments until dough looks mixed. (always add ingredients in the order listed).
Tightly cover and let dough rest in refrigerator for about 30 min... **Ideally prepare dough 1 day in advance, then bring to room temperature and BAKE ALL.... Dough will stay fresh for up to a "few days" in frig...But BEST to BAKE ALL DOUGH, then FREEZE COOKIES that are not eaten right away.
Add dough to 1 round Tablespoon... fill until dough is slightly rounded. Roll lightly into balls & Gently roll each ball around the coating mix to cover with cinnamon and a light coat of red sugar. NOTE: possibly will need to add more red sugar to the mix during this process. Place on cookie tray, 2 inches apart.
Bake @ 400 degrees, *7-9 min., till center starts to look mostly dry. Cool 2 minutes in tray and then move to cookie rack to cool completely. The goal is a puffed up round cookie, a chewy center, & slightly crisp bottom & sides... *Careful, this is tricky to achieve... it's easy to over-cook, resulting in an all-crisp cookie (but still delicious!)
Last Modified: August 25, 2022