The Christmas cookie bonanza starts December first. We drag out all of Mommy’s old cookbooks and cooking magazines and we spread them out on the living room floor and turn on the Charlie Brown Christmas album. No Christmas music is allowed in our house until December first. I don’t remember whose rule this is, but we abide by it. Kitty keeps a list of which cookies we’re definitely doing and which ones we’re maybe doing. There are a few perennials. My dad loves pecan crescents, so those are a must. Sugar cookies, because those are a given. Snickerdoodles for Kitty, molasses cookies for Margot, cowgirl cookies for me. White chocolate cranberry are Josh’s favorite.
TO ALL THE BOYS I’VE LOVED BEFORE, JENNY HAN
I’ve made these snickdoodles years ago for the first time and I never turned back from this recipe. This comes from the amazing Baking Illustrated cookbook and it makes the most amazing snickerdoodles you’ve ever had. You’ve got to make these for everybody this holiday season! Please enjoy.
To All The Boys I've Loved Before: Snickerdoodle Cookies
Ingredients
- 2 1/4 cup all purpose flour 11 1/4oz / 319g
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 12 tbsp unsalted butter, softened 1 1/2 sticks
- 1/4 cup vegetable shortening
- 1 1/2 cups granulated sugar 10.5oz / 297g
- 2 large whole eggs
coating
- 1 tbsp ground cinnamon
- 3 tbsp granulated sugar
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment and set aside.
- In a bowl, mix together the flour, cream of tartar, baking soda, and salt. Set aside. In a stand mixer, cream together the butter, shortening, and sugar on medium speed for 3 minutes.
- Add the eggs one at a time on medium speed. Scrape down the sides of the bowl with a spatula to make sure everything is well incorporated.
- Add the dry ingredients in two to three additions on low speed.
- In a shallow bowl, mix together the 3 tbsp of sugar and cinnamon together.
- Take one tablespoon of the cookie dough and roll the balls into the cinnamon sugar mixture. Place the balls on the prepared baking sheet and bake for 10 minutes. Let cool on a cooling rack before serving.