Snickerdoodle Cookies are an all-time favorite for my family. These cookies are soft, yet a bit crunchy, with a wonderful taste of cinnamon. After baking, the cookies have a sugary cracked top.

Snickerdoodle Cookies

Ingredients:

Dough:

½ cup unsalted butter, room temperature

½ cup vegetable shortening

1½ cups granulated sugar

2 large eggs

2¾ cups all-purpose flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/2 teaspoon salt

Topping:

¼ cup sugar

1 tablespoon ground cinnamon

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   Dough:
2. In a large bowl of an electric mixer, combine butter, shortening, and 1½ cups sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add flour, cream of tarter, baking soda, and salt; stir until mixed.
   
   
3. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   Topping: 
4. In a small bowl, combine topping ingredients of ¼ cup sugar and cinnamon. Roll the balls in the topping mixture until completely coated.
   
   Bake:
5. Place balls 2 inches apart onto baking sheets. Bake 11 to 12 minutes. Tops of cookies should be puffed up and still soft in the middle. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. The cookies will flatten out as they cool.
   
   Makes about 5 dozen Cookies.
   
   TheBakingPan.com
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