Uploaded on Dec 5, 2011
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Jenny Park of http://spoonforkbacon.com says: Next time your kids are begging you for homemade cookies, try these. Snickerdoodles are a classic cookie. I like them because they are not too sweet. Just the right amount of sugar and cinnamon to please any sweet tooth. And the best part is they can help. Have them roll the dough into balls and then roll in the sugar mixture. It's the perfect job for little hands.
MUSIC AVAILABLE FOR PURCHASE! The song you're hearing in this video is "Stars" and it's available on the Kin Community Records Sampler Vol #1. You can download this song today at iTunes http://bit.ly/10KUq4U or Amazon http://amzn.to/XXOw1H Music provided courtesy of KIN COMMUNITY RECORDS in partnership with Killer Tracks.
2 ¾ cup (330 g) all purpose flour
2 ½ teaspoons (15 mL) cream of tartar
1 teaspoon (5 mL) baking soda
¼ teaspoon (1 mL) salt
¾ cup (1½ sticks) unsalted butter, softened
¼ cup (60 g) butter flavored shortening
1 ½ cups (300 g) granulated sugar
2 egg whites
1/4 cup (50 g) granulated sugar
1 tablespoon (15 mL) ground cinnamon
Preheat oven to 400°F (205°C).
Sift flour, cream of tartar, baking soda, and salt in a mixing bowl and set aside.
Cream together the butter and sugar using a hand mixer, about 3 minutes. Add egg and egg whites, one at a time, and continue to mix. Scrape down the sides of the bowl. Stir the flour mixture into the butter mixture until fully incorporated.
Form dough into a disc, cover with plastic wrap and refrigerate for an hour.
In a small bowl, stir together the sugar and cinnamon.
Roll 1½ tablespoons (25 mL) of the chilled dough into a ball and roll around the cinnamon sugar mixture until completely coated and place onto a baking sheet covered with parchment. Repeat until all the dough has been used; you'll need two baking sheets.
Bake the snickerdoodles for 10 to 12 minutes or until the edges just start to brown. Transfer cookies onto a cooling rack and allow to cool. Serve.
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