Perfect Snickerdoodle! Cookie dough with flavor, lots of cinnamon in the coating, crisp outside chewy inside. Hints: - do NOT "cream" the butter/crisco/sugar like you would for a cake. "Creaming" is a method we use for cakes, waiting for the sugar to dissolve in the butter by whipping the outta it in something like a KitchenAid. - I used my KitchenAid on the first setting, STIR. I mixed the softened butter and crisco til it was homogenous, then added the sugar and let it go for a good minute til mixed on the LOW setting, then the eggs and vanilla. I added the flour mix gradually on low and finished the last bit by hand. DO NOT OVERMIX. - I let it refrigerate for 1/2 hour, then used a cookie scoop for making the balls even. - If you have a dark cookie sheet, you'll want the oven at 375. If you have a light colored one, go ahead at 400. I use parchment paper, and I have an oven thermometer to make sure the temperature is correct. That is VERY important. - I baked a batch at 10 minutes at 375F on a light colored aluminum sheet pan. Then I baked a batch at 400F for 8 minutes. - Wait for the cookies to "crack" through the coating, happens around minute 6.5, then bake another 1.5 minutes. - They were very "fall apart" while warm, so I kept them on the cookie sheet for a few minutes before moving to a cooling rack, lined with paper towel. These are a really good traditional Snickerdoodle. The vanilla gives the dough a good flavor, don't leave it out!
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Perfect Snickerdoodle! Cookie dough with flavor, lots of cinnamon in the coating, crisp...