Snickerdoodles

Ingredients

1-3⁄4 cups (12-1⁄4 ounces) sugar
1 tablespoon ground cinnamon
2-1⁄2 cups (12-1⁄2 ounces) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄2 teaspoon salt
8 tablespoons unsalted butter, softened
8 tablespoons vegetable shortening
2 large eggs

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine 1⁄4 cup sugar and cinnamon in shallow dish or pie plate. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
Using stand mixer, beat butter, shortening, and remaining 1-1⁄2 cups sugar together on medium speed until light and fluffy, 3 to 6 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 to ensure that no flour pockets remain.
Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll half of dough balls in cinnamon sugar to coat and set on prepared baking sheet spaced 2 inches apart; repeat with remaining dough balls.
Bake 1 sheet at a time until edges of cookies are set and just beginning to brown but centers are still soft and puffy, 10 to 12 minutes, rotating baking sheet halfway through baking. (Cookies will look raw between the cracks and seem underdone.)
Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack and let cool to room temperature.

Snickerdoodles

Ingredients

Instructions

Tags

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