https://www.copymethat.com/r/nraoVGGTG/fluffy-snickerdoodle-cookies/
120222279
TggQpwk
nraoVGGTG
2024-05-19 03:51:03
Fluffy Snickerdoodle Cookies
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Ingredients
- 1 ⅓ cups (160g) all-purpose flour
- ½ cup (100g) butter-flavored shortening (soft real butter is fine too, or use half of each)
- ¼ cup (50g) and ½ cup (100g) granulated sugar, plus more for dusting
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon cream of tartar (plus a little shake for the egg)
- ¼ teaspoon baking soda
- cinnamon for dusting
- salt (I used ½ teaspoon of Morton kosher)
- Separate the egg and put the white in a mixing bowl along with a little shake of cream of tartar (NOT the full teaspoon yet). Beat the white to soft peaks. Put in the ¼ cup sugar and beat again - the foam may deflate a bit, but if you keep whipping you should get soft peaks again. Set this meringue aside.
- In a different mixing bowl, whip the shortening with the ½ cup sugar until very fluffy. Beat in the egg yolk, vanilla, teaspoon of cream of tartar, baking soda, salt and flour. Roll the dough into 5 to 6 big balls.
- Prepare the coating by mixing about one part cinnamon to two parts sugar. Roll each ball around in the coating, and then set them on a parchment-lined baking sheet. Slightly flatten each ball into a thick puck.
- Bake at 400ºF/200ºC (convection, ideally) for 3 to 4 minutes, then back the heat down to 350ºF/180ºC until the cookies are done. (They bake almost as well if you do 375ºF/190ºC the whole time.)
- Be careful not to overbake these or they will be hard when cooled. Wait until they start to spread and crack, and watch the raw dough exposed by the crack - when it just barely doesn't look wet anymore, that's a good sign they're done. Mine took 12 minutes. Let them cool!
Steps
Directions at youtube.com
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