Snickerdoodles

Photo: Tastes Better From Scratch

Cream of tartar is the tang, cinnamon sugar is the crust. Lauren pulls them at 8 minutes when they still look a little underdone, and that's the whole trick.

From Lauren Allen at Tastes Better From Scratch · @tastesbetterfromscratch

Soft butter dough with cream of tartar for tang, rolled in cinnamon sugar and pulled from the oven while it still looks a little underdone.

You need

• 1/2 cup (113 g) butter, softened
• 1/2 cup (95 g) shortening (or more butter)
• 1 1/2 cups (300 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 3/4 cups (345 g) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 4 tbsp granulated sugar, for rolling
• 1 tbsp ground cinnamon, for rolling

How to make it

1. Beat the butter, shortening and 1 1/2 cups sugar until fluffy. Beat in the eggs and vanilla.
2. Add the flour, cream of tartar, baking soda and salt and mix until just combined.
3. Chill the dough at least 30 minutes (up to 3 days); it bakes thicker.
4. Heat the oven to 375°F and line a sheet with parchment.
5. Mix the 4 tbsp sugar with the cinnamon. Roll heaping tablespoons of dough into balls, roll them in the cinnamon sugar and set them 2 inches apart.
6. Bake 8 to 10 minutes. Take them out when the edges are set but the centers still look soft. Cool a few minutes on the sheet, then on a rack.

For a swap: Sturdy, stack them ten high.

Written in our own words from Lauren Allen's recipe, with their quantities. The original: Snickerdoodles, Tastes Better From Scratch.

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