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.
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
¼ cup sugar
1 tablespoon ground cinnamon
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
- Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- 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.
- Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
- In a small bowl, combine topping ingredients of ¼ cup sugar and cinnamon. Roll the balls in the topping mixture until completely coated.
- 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.
Description: Shaped Cookies
Pan: Two Large Baking Sheets
Pan Prep: Ungreased or Parchment Lined
Oven Temp: 400o
Prep Time: 30 Minutes
Baking Time: 11 to 12 Minutes
Yield: 5 Dozen
Storage: Airtight Container, Room Temperature
Recipe Type: Cookie
Help: Cookie Hints
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