Recipe Dec 9 Written By Sarah Truesdell PrintSnickerdoodlesYield: 24Author: Sarah TruesdellRecipe adapted from America's Test KitchenIngredients2 1/2 (350g) cups all purpose flour2 tsp cream of tartar1 tsp baking soda1/2 tsp salt8 tablespoons (4 oz) unsalted butter, room temperature1/2 cup (3.5 oz) vegetable shortening1 1/2 cups (350 g) granulated sugar2 large eggs, room temperature1 tablespoon ground cinnamon1/4 cup (50 g) granulated sugar (for rolling)InstructionsPreheat oven to 375F, with rack in middle position. Line two 1/2 sheet baking pans or large cookie sheets with parchment paper or silicon mats.In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment, or large mixing bowl with handheld electric mixer, cream together the butter, shortening, and 1 1/2 cups of sugar for about 3 minutes until fluffy. Beat in eggs, one at a time, scraping down the bowl between additions. Add dry ingredients in four additions, stirring on low or "stir" between additions. Mix until just combined. Use a wooden spoon to to stir by hand and make sure there are no streaks of flour remaining.In a small bowl, mix together cinnamon and 1/2 cup of sugar. Portion dough into balls that are about two tablespoons of dough (or use a cookie scoop). Roll the the cinnamon sugar mixture and place on baking tray, leaving about 2 inches space inbetween cookies.Bake one tray at a time for 10-12 minutes, until puffy, cracked, but still soft. Cool on the tray for 10 minutes then transfer to a wire cooling rack, or slide onto the counter using the parchment paper. Notes:Balls of dough rolled in sugar can be frozen and then bake from frozen at 300F for 18-20 minutes. Did you make this recipe?Tag @https://www.amazon.com/gp/product/B07BZ2VSDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07BZ2VSDC&linkCode=as2&tag=sugarbysara00-20&linkId=01e2e12228de6a3bd2a6eb4848db9f2f on instagram and hashtag it #Lodge Cast Iron GriddleCreated using The Recipes Generator Sarah Truesdell
Recipe Dec 9 Written By Sarah Truesdell PrintSnickerdoodlesYield: 24Author: Sarah TruesdellRecipe adapted from America's Test KitchenIngredients2 1/2 (350g) cups all purpose flour2 tsp cream of tartar1 tsp baking soda1/2 tsp salt8 tablespoons (4 oz) unsalted butter, room temperature1/2 cup (3.5 oz) vegetable shortening1 1/2 cups (350 g) granulated sugar2 large eggs, room temperature1 tablespoon ground cinnamon1/4 cup (50 g) granulated sugar (for rolling)InstructionsPreheat oven to 375F, with rack in middle position. Line two 1/2 sheet baking pans or large cookie sheets with parchment paper or silicon mats.In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment, or large mixing bowl with handheld electric mixer, cream together the butter, shortening, and 1 1/2 cups of sugar for about 3 minutes until fluffy. Beat in eggs, one at a time, scraping down the bowl between additions. Add dry ingredients in four additions, stirring on low or "stir" between additions. Mix until just combined. Use a wooden spoon to to stir by hand and make sure there are no streaks of flour remaining.In a small bowl, mix together cinnamon and 1/2 cup of sugar. Portion dough into balls that are about two tablespoons of dough (or use a cookie scoop). Roll the the cinnamon sugar mixture and place on baking tray, leaving about 2 inches space inbetween cookies.Bake one tray at a time for 10-12 minutes, until puffy, cracked, but still soft. Cool on the tray for 10 minutes then transfer to a wire cooling rack, or slide onto the counter using the parchment paper. Notes:Balls of dough rolled in sugar can be frozen and then bake from frozen at 300F for 18-20 minutes. Did you make this recipe?Tag @https://www.amazon.com/gp/product/B07BZ2VSDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07BZ2VSDC&linkCode=as2&tag=sugarbysara00-20&linkId=01e2e12228de6a3bd2a6eb4848db9f2f on instagram and hashtag it #Lodge Cast Iron GriddleCreated using The Recipes Generator Sarah Truesdell
