BIG FAT SNICKERDOODLE COOKIE RECIPE

A few weeks ago a super sweet and very talented friend Tina, brought over a plate of the most delicious Snickerdoodle cookies I have ever tasted. Huge + crunchy on the outside with an oh so nice soft center. At my family's request I asked for the recipe. Not only did she tell me where she got the recipe from, she brought over a recipe copy and a brand new X-Large ice cream scoop  [2.75oz|1/3 cup] necessary to get the Big Fat Cookie size and even shape ... She is such a sweetie xo

The kids are getting ready for school finals this week and what better comfort food is there to 'cope with the stress' than a crunchy + soft freshly baked cookie? I was so excited to try this recipe and my brand new scoop!

From Big Fat Cookies - Elinor Klivans p.73

INGREDIENTS

• 2 3/4 cups of unbleached all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 1 tablespoon of cinnamon
• 1/2 cup (one stick) unsalted butter at room temperature
• 1/2 cup (8 tablespoons) of vegetable shortening
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon of almond extract

DIRECTIONS

Position a rack in the middle of the oven. Preheat to 350F | 175C. Line 2 baking sheets with parchment paper or a non-stick silicone baking mat.

Sift the flour, cream of tartar, baking soda and salt into a medium bowl and set aside. In a small bowl stir together 1/4 cup of the sugar + cinnamon: set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, vegetable shortening and remaining 1 1/2 cups of sugar until smooth and fluffy @ 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs, vanilla and almond extract and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated. The dough will be soft and smooth.

Using an ice-cream scoop or a measuring cup with 1/4 cup capacity [ I used my 2.75 oz scoop = 1/3 cup] scoop out portions of dough. Roll each one between the palms of your hands into a smooth ball, roll each ball in the cinnamon- sugar mixture to coat evenly, and place the cookies 3 inches apart on the prepared baking sheets.

Bake the cookies one sheet at a time until the bottoms + edges are golden @ 18 mins. The centers of the cookies should feel from on top and soft underneath - this indicates that the cookies will have the desired soft, slightly chewy center. Cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool thoroughly.

Makes 18 cookies...

This is also [Tina's] great gift idea for  family + friends. The Big Fat Cookie book + Ice-cream scoop!

* As an Aussie I am used to substituting caster or superfine bakers sugar in place of regular granulated white sugar, which I did in this recipe. While it should not make any difference in the batter texture, the granules do dissolve faster during the cooking process. The only difference that my boy's and I noticed was in the slight reduction in the crunch texture on the outside of our snickerdoodles!

** Note that when using a larger ice-cream scoop or cup unit of measurement, cooking time will increase. That being said, with smaller ice-cream scoop or cup unit of measurement, the cooking time will be reduced 

Please feel free to add your own 'go to' + favorite cookie recipes in the comments section ... I am always looking to add to our family collection of most loved cookie recipes! xo

I am linking this post to the following parties! Someday Crafts, Sugaranddots, Buns In My Oven, Ginger Snap Crafts, EllaClair Inspired