Hi everyone, and sorry again for the rather intermittent posting! We have both been so tied up with homework, after-school activities, and college applications (not that they’re done…) that blog posting has been on the back burner. Never fear, though- this weekend, after the SATs on Saturday, we plan to do a lot of cooking that may or may not include a new pizza recipe and some delicious-looking burritos.

Anyway, this is the perfect time of year for dessert. When you are busy, there is nothing nicer than whipping up a batch of simple, quick, and delicious cookies. Chocolate chip cookies are usually our go-to basic cookie recipe, but we sometimes like to switch it up. We have always loved snickerdoodles and we recently had a craving for some. We tried the Cook’s Illustrated Cookbook recipe, which, in typical CI fashion, was perfect. These cookies are chewy, perfectly sweet, and have just the right amount of cinnamon. If you are busy, try to put aside a little time for stress baking- you’ll be glad you did! (Especially if you make these cookies.)


Soft and Chewy Snickerdoodles

Recipe from  The Cook’s Illustrated Cookbook

Makes about 24 cookies

1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons (1 stick) unsalted butter
8 tablespoons vegetable shortening (or if you are like us and get grossed out by shortening, just use more butter)
2 large eggs


Preheat oven to 375 degrees and line your baking sheets with parchment paper.  Combine 1/4 cup sugar and cinnamon in small bowl and set aside.  Whisk together flour, cream of tartar, baking soda, and salt in medium bowl.

Beat together butter, shortening, and remaining 1 1/2 cups sugar on medium speed until light and fluffy, about 3 minutes.  Beat in eggs, one at a time, until combined,  scraping down bowl as needed.

Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Scrape down the bowl to ensure no flour remains unmixed.

Roll 2 tablespoons of dough at a time into balls.  Roll dough balls in cinnamon sugar mixture to coat and set on a prepared baking sheet spaced a couple inches apart.

Bake until edges of cookies are set and starting to brown, but centers are still soft, about 10-12 minutes.  Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.  Enjoy!

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