Snickerdoodles Paradise Bakery Recipes

Steps:

• Preheat oven to 375°.
• In a medium bowl, cream together the sugars and shortening using an electric mixer.
• Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
• Increase speed to medium and mix for 3 minutes.
• Slowly add vanilla and beaten egg while mixing.
• In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
• Scoop with an ice-cream scoop and roll in sugar.
• Place directly on cookie sheet. Flatten slightly with palm of hand.
• Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Steps:

• For the dough: In a large bowl, add the flour, cream of tartar, baking soda, Kosher and sea salts. Mix until combined and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugars and beat until the butter mixture is aerated and pale in color, approximately 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Crack eggs into a small cup or bowl and add the vanilla. With the mixer at medium speed, add eggs and vanilla to the butter mixture, one egg at a time, mixing the first briefly before adding the second, until the batter resembles cottage cheese, approximately 5 seconds for each egg. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds, until just combined. Add dry ingredients all at once and mix on low speed until dough comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
• Assemble the cookies: Preheat the oven to 350 degrees F. Line sheet pans with parchment paper. Make the coating by mixing the sugar and cinnamon in a bowl, ensuring there is plenty of room in bowl to roll dough in sugar. Using an ice cream scoop, portion dough into 24 mounds and roll into balls. Coat each ball completely in cinnamon sugar. Evenly space balls on the lined sheet pans.
• Bake cookies 10-12 minutes. After 8 minutes, rotate the pan and bake until the tops are barely set and the edges are lightly golden, another 2-4 minutes. When the cookies are done, slap the pan against a hard surface to "settle" them and cool in the pan. Using a metal spatula, transfer the cookies to a wire rack to further cool completely. Repeat with the remaining dough.

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Steps:

• 1. Preheat oven to 350 degrees. 2. Cream the shortening and the sugar in a bowl. Beat for 3 minutes. Add egg and vanilla. 3. Add the dry ingredients. Do not over-mix. Chill the dough for a few hours. 4. Roll out very thickly between plastic. Cut in circles with a glass and lather them with the cinnamon-sugar mix. Put more on cookies when on the cookie sheet. Bake until barely golden and cracked. Check at around 8 minutes.