Such a simple and quick recipe to follow, Snickerdoodles are one of my favorite recipes to bake.
- 1 3/4 cups of sugar
- 1 tablespoon of ground cinnamon
- 2 1/2 cups of all-purpose flour
- 2 teaspoons of cream of tartar
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 8 tablespoons (1 stick) of unsalted butter, softened
- 1/2 cup of vegetable shortening
- 2 large eggs
Preheat the oven to 375°F.
Line two large baking sheets with parchment paper.
Combine 1/4 cup of the sugar and cinnamon together in a small dish for rolling.
In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt together.
In a large bowl, beat the butter, shortening, and remaining 11/2 cups of sugar together with an electric mixer on medium speed until light and fluffy.
Beat in the eggs, one at a time until incorporated.
Slowly add the flour mixture.
Mix well until combined.
Working with two tablespoons of dough at a time, roll the dough into balls with wet hands, then roll in the cinnamon sugar to coat.
Lay the dough balls on the prepared baking sheets, spaced about two inches apart.
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating each baking sheet halfway through baking.
Let the cookies cool on the baking sheet for 10 minutes and enjoy!