Snickerdoodle Cookies with the Boys & Girls Club - Southwest
Makes: about 40 cookies
- 1 cup (184g) vegetable shortening
- 1½ cups (298g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2¾ cups (326g) all-purpose flour
- 1/2 cup sugar (for rolling the cookies)
- 1 teaspoon cinnamon (for rolling the cookies)
- Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
In a medium-sized mixing bowl, beat together the shortening and sugar until smooth, then beat in the eggs, again beating until smooth. The mixture will become lighter, and lighter-colored, as you beat; this is the result of air being absorbed.
- Beat in the vanilla, baking powder, and salt, then add the flour, mixing slowly until combined.
- Place about 1/2 cup cinnamon-sugar in a dish or pan, for rolling the cookies.
- Drop the soft dough by tablespoonfuls into the pan with the cinnamon-sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar.
- Place the cookies on the prepared baking sheets, leaving about 1½" between them. Using the bottom of a glass or your hand, flatten each cookie until it's about 1/2" thick. Repeat until you've used up all the dough.
- Bake the snickerdoodles for 11 to 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.
- Remove the cookies from the oven once they're set and just starting to turn golden. Transfer them to a rack to cool completely.
- Store cookies, tightly wrapped, at room temperature for several days; freeze for longer storage.