Snickerdoodles

Snickerdoodles

Slightly crispy on the outside, chewy in the center, and rolled in plenty of cinnamon sugar — almond extract instead of vanilla gives these their distinctive flavor.

Cook10 min

CourseDessert

Ingredients

Cookies

• 1 cup shortening
• 1½ cups white sugar
• 2 eggs
• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• ½ teaspoon salt
• 1 teaspoon almond extract

Cinnamon-Sugar Coating

• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cream the shortening and sugar together, then add the eggs and cream well.
3. Add the baking soda, cream of tartar, salt, and almond extract and cream well.
4. Add the flour last and beat for about 2 minutes, until very well mixed.
5. In a small bowl, combine the cinnamon and sugar for the coating.
6. Roll the dough into small balls by hand, then roll each ball in the cinnamon-sugar mixture.
7. Place on a parchment-lined cookie sheet and bake about 10 minutes, until lightly browned.
8. Cool on foil. Don't overbake — these should stay slightly crispy on the outside with a chewy center.

By William Bayne.