Snickerdoodle Cookies
These cookies are buttery, sugary, and oh so wonderful!
Ingredients
- 1/2 cup butter softened
- 1/2 cup solid vegetable shortening
- 2 cups granulated sugar divided
- 1 tsp pure vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1/2 tsp salt
- 2-1/2 tsp ground cinnamon divided
Instructions
- In a medium-size bowl, using an electric mixer, beat together butter and shortening for 30 seconds or so (until they are combined).
- Add 1-¾ cup sugar and the vanilla. Beat on medium-high until combined.
- Add the eggs, one at a time, beating well after each. Scrape the sides of the bowl periodically to ensure good mixing.
- Ina separate bowl, sift together flour, baking soda, cream of tartar, salt and ½tsp cinnamon (A whisk works perfectly for this if you do not have a sifter).
- Lower the speed of the mixer and slowly add dry ingredients, beating until fully combined.
- Chill the dough for at least 2 hours. Best if you can do it overnight.
- Once the dough is chilled, preheat your oven to375°F. Line your baking sheets with parchment paper or non-stick cooking spray. Set them aside.
- In a small bowl, mix together ¼ cup sugar and 2 tsp cinnamon. Form the cookie dough into small balls and roll them in the mixture.
- Arrange the dough balls on a cookie sheet (give them about 2 inches of space from one another). Bake for 8-10 minutes.
- Carefully remove to cooling rack to cool completely. Store at room temperature in an airtight container.
Tried this recipe?Let us know how it was!