Snickerdoodles

• servings: 24 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2½ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

½ cup vegetable shortening

1½ cups sugar

2 eggs

¼ cup granulated sugar

1 tablespoon ground cinnamon

Directions

Preheat oven to 375 degrees

Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.

Using a stand mixer fitted with paddle attachment, beat the butter, shortening, and sugar together on medium speed until light and fluffy, about 3 minutes.

Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

Reduce speed to low and slowly add flour mixture until combined, about 30 seconds.

Give dough final stir by hand to ensure that no flour pockets remain.

Combine the sugar and cinnamon for the coating in a small bowl or shallow dish.

Working with 2 tablespoons dough at a time (or using a medium cookie scoop), roll into balls, then roll in cinnamon-sugar to coat.

Arrange the cookies 8 per sheet and bake the cookies 8 to 12 minutes 1 sheet at a time, until the edges are just set and beginning to brown but the centers are still soft, puffy and cracked (the cookies will look raw between the cracks and seem underdone)

Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

The cookies can bet stored in an airtight container for up to 5 days.

Nutrition

• Calories: 146 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Cholesterol: 19 mg
• Sodium: 80 mg
• Total Carbohydrate: 20 g
• Total Sugars: 11 g
• Protein: 1 g