Adapted from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars and More (Chronicle Books, 2020) by Sarah Kieffer
A definitive guide to all things cookie, 100 Cookies is the second book from award-winning baker/blogger Sarah Kieffer. This is her crinkly version of the snickerdoodle, a somewhat underrated classic with a cinnamon-sugar coating that’s perfect for the holidays. The recipe’s cream of tartar is important to achieve the cookie’s characteristic tang.
Published: November 28, 2020
Heat oven to 350˚F. Line 3 sheet pans with parchment paper.
In bowl of stand mixer fitted with paddle attachment, mix butter and shortening on medium speed until creamy, about 1 minute. Add 1¾ cups sugar, and beat until light and fluffy, 2–3 minutes. Add egg, yolk and vanilla, and beat until combined.
In separate bowl, whisk together flour, cream of tartar, baking soda and salt. Add to wet ingredients, and beat on low speed until combined.
Combine cinnamon and remaining sugar in small, shallow bowl. Scoop about 2 tablespoons of dough, and use hands to press and roll into ball. Repeat with remaining dough.
Roll dough balls in cinnamon sugar. Place 8 balls on each sheet pan. Bake until sides are set and tops begin to crackle, 12–14 minutes, rotating halfway through. Transfer pans to wire rack, and cool to room temperature. Makes about 24 cookies.
A wine that’s not as sweet as this cookie could taste thin and bitter in comparison. Rich and honeyed, a Beerenauslese Riesling can stand up to the sugar-centric recipe without being overwhelming, thanks to the grape’s trademark acidity. This particular wine has a hint of spice that will play well with the cinnamon and create an overall luxurious and festive dessert.