Puffy, soft, coated in cinnamon sugar...you can't go wrong with this classic recipe! I made a batch for my daughter's heritage school experience, where she had to bring a lunch representative of what kids ate in the 1890's. It was hard to keep everyone's paws off so she had a few to take with her.
This recipe makes a slightly more compact, but very chewy cookie. If you are wanting a wider, more flat bake, see the tips below.
When the cookies are still warm, I like to sprinkle a bit of decorator's sugar on top.
Notes: Butter is unsalted. Shortening is Crisco.
OLD FASHIONED SNICKERDOODLES
Ingredients: 1/2 cup softened butter, 1/2 cup room temperature vegetable shortening, 1 1/2 cups sugar, 2 eggs at room temperature, 2 tsp. lemon juice, 1 tsp. vanilla extract, scant 3 cups all-purpose flour, 1 tsp. baking soda, 1/4 tsp. salt. Cinnamon Sugar: 1/3 cup sugar, 2-3 tsp. ground cinnamon.
Makes about 4 dozen.
1. Preheat oven to 400* F. Line baking sheets with parchment paper.
2. Cream butter, shortening, and sugar together until pale, in a large bowl. Add eggs and vanilla and mix until very smooth. Fold in lemon juice. (Mixture might separate slightly- it's fine.)
3. In a separate bowl, whisk together flour, baking soda and salt.
4. Slowly add flour mixture to the wet ingredients until well combined. Cover and chill dough for 15-20 minutes.
5. Meanwhile, make cinnamon sugar.
5. Scoop and roll dough into 1 1/2 -inch balls. Roll balls in cinnamon-sugar. Place on baking sheet and bake for 9 minutes.
Tip: To get a flatter, wider cookie, reduce the flour by 1/4 cup and bake at 375* for 11-12 minutes.