We’re big on desserts by pastry chef Pichet Ong of baked goods heaven Sugar & Plumm (and we won’t turn down his style advice, either). His recipe for snickerdoodles is perfect when the urge to bake holiday cookies strikes. No fussy chopping of nuts or fine grating of chocolate, no salted goat milk caramel. Just crisp, chewy, cinnamon-sugar cookies you might want to bake by the double-batch.
- 3/4 cup butter
- 1/4 cup shortening
- zest of one lemon
- 1 3/4 cups sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 tablespoon Maldon sea salt
- In a mixing bowl, put together butter, shortening, 1 1/2 cups sugar and salt. Zest lemon directly on top tapping the microplane, so all the essentials oils get in the bowl. Mix at medium speed for 4 minutes until incorporated.
- In the meantime, put together vanilla and egg. In a separate bowl, whisk together flour, cream of tartar, leaveners and 2 teaspoons of cinnamon. Stir together remaining 1/4 cup sugar with 1/2 teaspoon cinnamon.
- Wrap and refrigerate dough for about 2 hours.
- Preheat oven to 380F.
- Scoop dough into 2” balls, pressing down gently to shape.
- Sprinkle with a pinch of cinnamon sugar and a pinch of Maldon salt on top.
- Bake in oven for 10 minutes until cookies puff up.
- Remove from oven and let cool completely before serving.
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