Soft and Chewy Snickerdoodle Cookies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 5th 2014 edition. By: Blaise Doubman

Cinnamon and Sugar are the Smells of Autumn
Blaise Doubman

Autumn is here and to me that means the smell of cinnamon and sugar coming from the kitchen. There is nothing like the freshly baked smell of something with cinnamon and sugar coming from the oven. Apple pie, apple crisp, cinnamon bread, candied pecans and Snickerdoodle cookies are just a few of the mouth watering scents that usually make their way through the kitchen throughout this time of year. These scents along with the changing colors of the leaves, cooler weather, and Jacob’s Family Orchard’s apple cider, donuts and slushies (personal favorites of mine) are all signs that Autumn is upon us!

Over the past several months I have been testing Snickerdoodle cookie recipes and with this time of year, it’s the perfect excuse to make these delicious cinnamon and sugar rolled cookies. In “The Joy of Cooking” it states that Snickerdoodles are probably German in origin meaning “snail noodles”. A large part of my research though, shows that the actual invention of these cookies is largely unknown. Whoever invented these and for whatever reason – I would like to thank them for this creation, and after trying this recipe, you will want to thank them too…

Soft and Chewy Snickerdoodle Cookies

These cookies fall into the category of “soft and chewy”. They will last several days in an air-tight container. Before starting the recipe, make sure all ingredients are at room temperature – an important rule when baking. Also remember to bake these just at 17 minutes and allow them to cool on the baking sheet. You can place these fairly close together on the baking sheets – they do not spread out that much. When using a 1-inch cookie scoop it makes around 3 dozen cookies.

For the cookies…
1 ½ cups white granulated sugar
2 sticks unsalted butter (8 oz.)
2 eggs
1 tablespoon vegetable shortening
1 teaspoon baking soda
¼ teaspoon salt
2 ¾ cups all-purpose flour

For the cinnamon-sugar mixture…
½ cup white granulated sugar
2 tablespoons ground cinnamon

Start by preheating the oven to 325 degrees F.

Line two large baking sheets with parchment paper.

In a large bowl cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time and mix well.

Next, add in the shortening, baking soda, and salt and stir to combine.

Carefully add in the flour (a cup or so at a time) and stir until just combined, being careful not to over mix the dough.

In a small bowl, combine the ½ cup white granulated sugar and 2 tablespoons ground cinnamon and stir together until well combined.

Using a 1-inch cookie scoop, scoop the dough out into balls and place into the smaller bowl with cinnamon and sugar and roll around until evenly coated, one at a time.

Once evenly coated, place on prepared cookie sheets. Do this until all the dough is used.

Place baking sheets, one at a time, into preheated oven and bake for 17 minutes.

Remove from oven and allow to cool before serving.