Chloe has tried her hand at chocolate chip cookies several times. This day, she wanted to branch out and try something new. One of our favorite cookies to eat is snickerdoodles. They bake up light and fluffy, and are rolled in cinnamon and sugar. With a hint of lemon, these cookies taste like spring.
Warning: The recipe calls for chilling the dough for 4 hours. Four hours??! That NEVER happens in our house. Yes, yes, I know. Chilling the dough makes them taste SO much better. And, I know the professionals chill the dough. We are not professionals, and when we want snickerdoodles, we want them SOON--not four hours from now. We think they taste fabulous without the chilling. We just aren't patient when it comes to cookies. Below, you'll find the recipe. So, should you chill the dough or not? That all depends upon how much you want to eat a cookie---now or tomorrow? Yeah, I thought so.
Snickerdoodles
Ingredients
4 1/2 cups flour
2 t. baking powder
1 t. baking soda
3/4 t. salt
1 1/4 cups shortening
2 cups sugar
2 eggs
1 1/2 t. vanilla
1/2 t. lemon extract
1 cup buttermilk
For Rolling:
1/2 cup sugar
2 T. ground cinnamon
1. In a bowl stir together flour, baking powder, baking soda, and salt. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar. Beat mixture until combined, scraping sides of the bowl.
2. Beat in eggs, one at a time, being well after each addition. Stir in vanilla and lemon extract.
3 Add dry ingredients and buttermilk alternately to creamed mixture, scraping down sides of bowl as necessary. Cover and chill for at least 4 hours. Meanwhile, combine 1/2 cup sugar and cinnamon; set aside.
4. Preheat oven to 375 degrees. Scoop out a tablespoonful of dough for each cookie. Roll the dough in the sugar-cinnamon mixture to coat. Place on ungreased cookie sheets. Bake cookies 12-14 minutes or until bottoms are a light golden brown. Transfer to a cooling rack. Makes 5 to 6 dozen.
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